In a 4- to 5-quart slow cooker layer sweet peppers, celery, and onion; set aside. Season chops with garlic salt and black pepper. In a 12-inch skillet heat oil over medium heat. Cook chops, half at a time, until brown on both sides. Add chops to cooker. In a small bowl combine broth, orange juice, chipotle pepper, and oregano. Pour over chops in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Using a slotted spoon, transfer chops and vegetables to a serving platter; discard cooking liquid.