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8 servings

2 medium red, green and/or yellow sweet peppers, cut into strips

1 cup thinly sliced celery (2 stalks)

½ cup chopped onion (1 medium)

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8 pork loin chops, with bone, cut ¾-inch thick

½ teaspoon garlic salt

¼ teaspoon ground black pepper

2 tablespoons vegetable oil

¼ cup reduced-sodium chicken broth

¼ cup orange juice

1 tablespoon chopped chipotle chili peppers in adobo sauce

½ teaspoon dried oregano

1. In a 4- to 5-quart slow cooker, layer sweet peppers, celery, and onion. Season chops with garlic salt and black pepper. In a very large skillet, heat oil over medium heat. Cook chops, half at a time, until brown on both sides. Add chops to slow cooker. In a small bowl combine broth, orange juice, chipotle peppers, and oregano. Pour over the chops in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.

3. Using a slotted spoon, transfer chops and vegetables to a serving platter, discarding cooking liquid.

Adapted by the Akron Beacon Journal from “Better Homes and Gardens Skinny Slow Cooker” ($19.99, softcover, Houghton Mifflin Harcourt)

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