My husband and I can never get enough of the fresh acorn squash from our garden, so we added them to this recipe. We put our slow cooker to good use when we throw in these tasty chops.
—MARY JOHNSON COLOMA, WI
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
6 boneless pork loin chops (4 ounces each)
2 medium acorn squash, peeled and cubed
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 tablespoon orange juice
3/4 teaspoon salt
1/2 teaspoon grated orange peel
3/4 teaspoon browning sauce, optional
Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, combine the brown sugar, butter, orange juice, salt, orange peel and browning sauce if desired; pour over squash. Cover and cook on low for 4-6 hours or until meat is tender.
PER SERVING 317 cal., 10 g fat (5 g sat. fat), 65 mg chol., 365 mg sodium, 34 g carb., 2 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.