Slow-Cooker Pork Chops with Vegetable Medley

Slow-Cooker Pork Chops with Vegetable Medley

Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

Prep Time

20

Minutes

Total Time

3:30

Hrs:Mins

Makes

4

servings

1 1/2
teaspoons seasoned salt
1
teaspoon garlic-pepper blend
2
tablespoons olive oil
4
boneless pork loin chops, 1/2 inch thick (about 1 lb)
1
cup ready-to-eat baby-cut carrots
4
small red potatoes, cut in half
1
onion, cut into thin wedges
1
small yellow summer squash, thinly sliced
1/4
cup chopped fresh basil
  1. In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
  2. Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  3. Cover, cook on Low heat setting 3 to 4 hours.
  4. In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Zucchini can be substituted for the yellow squash. Since it is cooked for a short length of time, it will maintain its bright green color.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 590mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.