Ingredients
1 1/2
teaspoons seasoned salt
1
teaspoon garlic-pepper blend
2
tablespoons olive 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
1/4
cup chopped fresh basil
Preparation
In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
Cover, cook on Low heat setting 3 to 4 hours.
In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
