Autumn Vegetables And Pork Chops

• 6 bone-in ribeye (rib) pork chops 3/4-inch thick
• 1 acorn squash medium
• 2 tablespoons butter melted
• 2 tablespoons orange juice
• 1 teaspoon worcestershire sauce
• 1 teaspoon orange peel grated
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3/4 cup brown sugar
• 3 tablespoons green onion chopped
• 2 cups green peas frozen

1. Slice acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low 5-6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.

ribeye, acorn, butter, orange juice, worcestershire sauce, orange peel, cinnamon, nutmeg, brown sugar, green onion, green peas

Taken from www.yummly.com/recipe/Autumn-Vegetables-and-Pork-Chops-2249731 (may not work)