Slow Cooker Pork Chops with Apples and Squash

Looking for a hearty dinner? Then check out this pork, apples and squash recipe made in slow cooker.

Save and Share

false

( 6 Ratings)

6 Ratings

5 Stars 67%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 5 )

66f27021-71c8-4ec4-8c13-1cf076a5a8d7

Prep Time 20 min
Total Time 8 hr 40 min
Servings 4

Ingredients

1: small butternut squash

3: large unpeeled cooking apples

4: pork loin chops, 3/4 inch thick (about 1 1/4 lb)

3/4: cup sugar

2: tablespoons all-purpose flour

1: teaspoon ground cinnamon

1/2: teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Peel squash. Cut squash in half; remove seeds. Cut squash into 1/2-inch slices. Cut apples into quarters; remove cores. Cut apple pieces in half crosswise. Remove excess fat from pork.
2 In 3 1/2- to 6-quart slow cooker, layer squash and apples. In small bowl, mix sugar, flour, cinnamon and salt. Coat pork with sugar mixture. Place pork on apples. Sprinkle with any remaining sugar mixture.
3 Cover; cook on Low heat setting 8 to 9 hours.

EXPERT TIPS

Expert Tips

You will want to use a variety of apple that will hold its shape rather than one that will become soft during cooking. Rome Beauty is a good choice. Also, the red color of its skin holds well, and some of the color will bleed into the flesh of the apple pieces during cooking to give it a rosy color.

Butternut squash resembles the shape of a light bulb or pear—wider at one end than the other. It usually weighs between 2 and 3 pounds and has a golden yellow to camel-colored shell. You also can use about 2 pounds of other winter squash, such as hubbard, buttercup or banana, cut into pieces.

Add a wonderful nutty flavor and crunch by sprinkling coarsely chopped toasted nuts over each serving. Try pecans, walnuts, hazelnuts or your favorite nut.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 5 Reviews View All

Posted 9/29/2011 2:16:08 PM REPORT ABUSE DianeANP said:

Rating:

This is the most fabulous Fall recipe. So easy and complete. I have been making it since before the internet when this came out in a hard-back cookbook. Great for when working and just come home to a hot meal. So easy to put together. I also think the seasonings could be cut back by 1/3. I tried 1/2 but it was a little bland. I like my apples with peels even if they fall off. Try a Jonagold apple. The peel seemed to stay on well with that type. Works well with sweet potatoes instead of squash also.

This reply was: Helpful Inspiring

Posted 5/19/2011 9:50:01 PM REPORT ABUSE AaWillis said:

Rating:

This meal turned out great! I changed it a little bit. I only used one apple, & I added a red bell pepper to the mix. I also used pork tenderloins & just layered them on top. Also, there was way more seasoning than I needed. You could easily use half a cup of sugar instead of 3/4 cup. Also, I didn't cook it for 8 hrs. I put it in the over with aluminum foil over it at 400 & baked it for 2 hours & it was perfect. Other than that, it was amazing. I highly recommend it!

This reply was: Helpful Inspiring