HARVEST PORK CHOPS

I have found over the years that Family Circle always has good recipes. This is one I have had for several years.

3 cups 3/4-inch cubes peeled butternut squash

• 1 cup sliced celery
• 1 large onion, cut into wedges
• 4 bone-in pork chops (6 oz each)
• 1 cup apple cider
• 1 tablespoon chopped chipotle pepper in adobo
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 cup plain low-fat yogurt
• 3 cups cooked brown rice, optional for serving

1. In a 4-quart slow cooker, layer butternut squash, celery and onion.
2. Generously coat a large skillet with nonstick cooking spray. Heat over medium heat. Add chops to skillet; cook 5 minutes, turning once. Place chops on top of vegetables in slow cooker.
3. 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.
4. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt over chops. Serve with brown rice.
   
5. Family Circle Photo