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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart slow cooker, layer butternut squash, celery and onion.
Generously coat a large skillet with cooking spray. Heat over medium heat. Add chops to skillet; cook 5 minutes, turning once. Place chops on top of vegetables in slow cooker.
In a small bowl, combine cider, chipotle, basil, salt and garlic powder. Pour over chops. Cover and cook on High for 2 hours or Low for 4 hours.
Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt over chops. Serve with brown rice.