2 medium red, green, and/or yellow sweet peppers, cut into strips
1 cup thinly sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
8 pork loin chops (with bone), cut 3/4 inch thick
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
1/4 cup reduced-sodium chicken broth
1/4 cup orange juice
1 tablespoon chopped chipotle chile peppers in adobo sauce
1/2 teaspoon dried oregano, crushed
1. Place sweet peppers, celery, and onion in a 4 to 5 quart slow cooker; 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, in hot oil until brown on both sides. Place chops in cooker. In a small bowl combine broth, orange juice, chipotle peppers, and oregano. Pour over mixture in cooker.
2. 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.
