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© Meredith Corporation. All rights reserved. Used with permission.
(4 pork chops; 3 cups vegetables; 1/4 cup yogurt)
In a 3-1/2- or 4-quart slow cooker, layer squash, celery and onion.
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 cider (or juice), chipotles, basil, salt and garlic powder. Pour cider mixture evenly over chops and vegetables in cooker. Cover and cook on Low for 4 hours or on High for 2 hours.
Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt on top of chops.