Boneless pork loin chops are slow-cooked in the crockpot with acorn squash and apples for a hearty harvest meal. The sauce is sweet and tangy with the flavor of oranges, sure to be a family favorite.
Prep Time: 15 minutes
Cook Time: 6 hours,
Ingredients:
- 1/2 teaspoon grated orange zest
- Juice of 1 medium orange
- 3/4 teaspoon kosher salt
- 2 Tablespoons butter or margarine, melted
- 1/2 cup light brown sugar, packed
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon ground allspice
- 1 medium acorn squash, sliced crosswise into 6 slices, seeds discarded
- 1 apple, cored and sliced crosswise into 6 slices
- 6 (1-inch thick) boneless pork loin chops, fat trimmed and discarded
- Freshly ground black pepper
Preparation:
Zest the orange into a medium bowl. Add the juice of the orange along with the salt, butter, brown sugar, Worcestershire sauce, and allspice. Whisk together until well-combined. Toss the acorn squash and apple slices with 1/2 of this sauce.Sprinkle the pork chops on both sides with freshly ground black pepper. Place 3 of the pork chops in the bottom of a large oval crockpot. Cover pork with all of the acorn squash and apples. Place the remaining 3 pork chops on top. Spoon on the remaining orange sauce.
Cover and cook on Low for 6 to 8 hours, until tender.
Yield: 6 servings
