Looking for a hearty dinner? Then check out this pork, apples and squash recipe made in slow cooker.
small butternut squash
large unpeeled cooking apples
pork loin chops, 3/4 inch thick (about 1 1/4 lb)
tablespoons all-purpose flour
teaspoon ground cinnamon
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.
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.
Cover; cook on Low heat setting 8 to 9 hours.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.