• 12 Ratings

The sass in these chops comes from the blend of spicy and smoky chipotle chile peppers. Serve them with hot, cooked brown rice to soak up the flavorful juices.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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 peppers, and oregano. Pour over chops in cooker.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

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  • Using a slotted spoon transfer chops and vegetables to a serving platter; discard cooking liquid.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

215 calories; 7 g total fat; 1 g saturated fat; 78 mg cholesterol; 363 mg sodium. 4 g carbohydrates; 1 g fiber; 33 g protein;

Reviews

12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2