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In a 4- to 5-quart slow cooker, place sweet peppers, celery, and onion; set aside. Season chops with garlic salt and black pepper. In a 12-inch skillet, cook chops, half at a time, in hot oil over medium heat until brown on both sides. Add chops to cooker. In a small bowl, combine broth, orange juice, chipotle peppers, and oregano. Pour over chops in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer chops and vegetables to a serving platter; discard cooking liquid.