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    You are in: Home / Recipes / Fall Pork Chops and Acorn Squash Recipe
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    Fall Pork Chops and Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Darkhunter's Note:

    This is originally from the "other" white meat site. A little tweaking done. Good served over Alton Brown's Baked Brown Rice.

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    Units: US | Metric


    1. 1
      Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
    2. 2
      Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
    3. 3
      Mix together remaining ingredients, except peas.
    4. 4
      In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
    5. 5
      Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
    6. 6
      Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
    7. 7
      Pour cooking liquid over all and serve.

    Ratings & Reviews:

    • on October 19, 2010


      Really really good. My family said it was the best squash they ever had. It is sweet so you might want to put the pork on the bottom and the squash on top after letting it simmer a bit in the sauce. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fall Pork Chops and Acorn Squash

    Serving Size: 1 (604 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 505.7
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 7.3 g
    Cholesterol 82.6 mg
    Sodium 176.5 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 4.0 g
    Sugars 30.2 g
    Protein 26.3 g

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