Slow-Cooker Pork Chops with Vegetable Medley

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

  • Prep Time 20 min
  • Total Time 3 hr 30 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
590mg
590%;
Total Carbohydrate
37g
37%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
20%;
Calcium
6%;
Iron
15%;
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.