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6 bone-in ribeye (rib) pork chops, 3/4-inch thick
1 medium acorn squash
2 tablespoon 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
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.