The apple cider sauce in this slow-cooker pork chop recipe gets extra flavor from chipotle chile peppers. The sauce is absorbed by the butternut squash while cooking, and the end result is a meal the whole family will love.
Nutrition per serving may change if servings are adjusted.
3 cups ¾-inch cubes peeled butternut squash
1 cup sliced celery (2 stalks)
1 large onion, cut into wedges
Nonstick cooking spray
4 5- to 6-ounce bone-in pork chops, cut ¾ inch thick
1 cup apple cider or apple juice
1 tablespoon canned, chopped chipotle chile peppers in adobo sauce (see Tip)
½ teaspoon dried basil, crushed
¼ teaspoon salt
¼ teaspoon garlic powder
¼ cup plain low-fat yogurt or plain Greek yogurt
In a 3½- or 4-quart slow cooker, layer butternut squash, celery and onion (see Tip).
Generously coat a very large skillet with cooking spray. Heat over medium heat. Add chops to hot skillet; cook about 5 minutes or until browned on both sides, turning to brown evenly. Arrange chops on top of vegetables in cooker.
In a small bowl, stir together apple cider, chile peppers, basil, salt and garlic powder. Pour cider mixture evenly over chops and vegetables in cooker. Cover and cook on low-heat setting 4 hours or on high-heat setting 2 hours.
Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt on top of chops.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.