Harvest Pork Chops
- 1 of 4 In a 4-quart slow cooker, layer butternut squash, celery and onion.
- 2 of 4 Generously coat a large skillet with nonstick cooking spray. Heat over medium heat. Add chops to skillet; cook 5 minutes, turning once. Place chops on top of vegetables in slow cooker.
- 3 of 4 In a small bowl, combine cider, chipotle, basil, salt and garlic powder. Pour over chops. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
- 4 of 4 Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt over chops. Serve with brown rice.
Servings Per Recipe: 4
Per Serving: 320 kcal cal., 4 g Fat, total, 19 mg chol., 1 g sat. fat, 59 g carb., 7 g fiber, 13 g pro., 225 mg sodium