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Slow-Cooker Pork Chops with Vegetable Medley

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By Betty Crocker Kitchens
Updated Dec 5, 2012
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Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.

Slow-Cooker Pork Chops with Vegetable Medley

  • Prep Time 20 min
  • Total 3 hr 30 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon garlic-pepper blend
  • 2 tablespoons olive oil
  • 4 boneless pork loin chops, 1/2 inch thick (about 1 lb)
  • 1 cup 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 chopped fresh basil

Instructions

  • Step 
    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.
  • Step 
    2
    Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
  • Step 
    3
    Cover, cook on Low heat setting 3 to 4 hours.
  • Step 
    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.

Nutrition

390 Calories
15g Total Fat
27g Protein
37g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
590mg
25%
Potassium
1260mg
36%
Total Carbohydrate
37g
12%
Dietary Fiber
5g
20%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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