The pork chops with summer vegetable medley recipe prep time: 20 minutes start to finish: 3 hours 35 minutes 4 servings
1 1⁄2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
1 tablespoon vegetable 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 tablespoon olive oil
1⁄4 cup chopped fresh basil
1 In very small bowl, mix seasoned salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook about 4 minutes, turning once, just until browned.
2 Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in cooker, top with carrots, potatoes and onion.
3 Cover, cook on Low heat setting 3 to 4 hours.
4 In medium bowl, mix squash, olive oil, basil and remaining half of seasoning mixture; place on top of vegetable mixture in cooker.
5 Increase heat setting to High; cover and cook 10 to 15 minutes longer or until squash is crisp-tender.
Notes and Tips:
Huge crop of zucchini from the garden this year? Substitute it for the yellow squash. Because the zucchini is cooked of only a short time, it will maintain its bright green color.
|pork chops with summer vegetable medley recipe|