Spicy Pork Chops

PREP: 25 minutes

COOK: 6 to 7 hours (on low) or 3 to 3 ½ hours (on high)

Makes: 8 servings

2 medium red or green bell peppers, cut into strips

1 cup thinly sliced celery (2 stalks)

½ cup chopped onion (1 medium)

8 pork loin chops (with bone), cut to a thickness of ¾ to 1 inch

½ teaspoon garlic salt

¼ teaspoon black pepper

2 tablespoons cooking oil

¼ cup reduced-sodium chicken broth

¼ cup orange juice

1 tablespoon chopped chipotle chile peppers in adobo sauce

½ teaspoon dried oregano, crushed

Put peppers, celery and onion in a 4 to 5-quart slow cooker; set aside. Sprinkle chops with garlic salt and black pepper. In a large skillet, cook chops, 4 at a time, in hot oil over medium heat until brown on both sides, then place in cooker. In a small bowl, stir together chicken broth, orange juice, chipotle peppers and oregano. Pour over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 ½ hours. Using a slotted spoon, transfer chops and vegetables to a serving platter; discard cooking liquid.

NUTRITION FACTS PER SERVING:

215 calories

33 g protein

4 g carbohydrate

7 g fat (1g saturated)

1 g fiber