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Pork Chops with Vegetable Medley

Pork Chops with Vegetable Medley
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 4
Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.
September 8, 2011

Ingredients

  • 1 1/2 tsp (7 mL) seasoned salt
  • 1 tsp (5 mL) garlic-pepper blend
  • 2 tbsp (30 mL) olive oil
  • 4 boneless pork loin chops, 1/2 inch thick (about 1 lb/500 g)
  • 1 cup (250 mL) ready-to-eat baby-cut carrots
  • 4 small red potatoes, cut in half
  • 1 onion, cut into thin wedges
  • 1 small yellow summer squash, thinly sliced
  • 1/4 cup (50 mL) chopped fresh basil

Steps

  • 1
    In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
  • 2
    Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  • 3
    Cover, cook on Low heat setting 3 to 4 hours.
  • 4
    In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.

  • Substitution:  Zucchini can be substituted for the yellow squash.  Since it is cooked for a short length of time, it will maintain its bright green colour.

Nutrition Facts

Serving Size: 4 servings
Calories
390
Total Fat
15g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
65mg
Sodium
590mg
Total Carbs
37g
Dietary Fiber
5g
Sugars
5g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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