Slow Cooked Pork Chops And Root Vegetables In Light Green Curry

• 24 ounces pork loin chops 1-inch thick, lean
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 parsnips peeled and cut into 1/2-inch rounds
• 2 large carrots peeled and cut into 1/2-inch rounds
• 1 sweet potato OR yams, peeled and cut into 1/2-inch cubes
• 13 1/2 ounces lite coconut milk unsweetened
• 1/4 cup chicken broth reduced-sodium
• 1 tablespoon green curry paste
• 2 teaspoons brown sugar
• 2 tablespoons water
• 1 tablespoon fresh basil chopped

1. Place oil in large skillet over high heat. Pat pork chops dry with paper towels; season pork chops with salt and pepper. Brown chops on each side for 1 to 2 minutes.
2. Place parsnips, carrots and sweet potatoes in bottom of a 4- to 6-quart slow cooker. Place pork chops on top of the vegetables.
3. Stir together coconut milk, broth, curry paste and brown sugar until combined. Pour over pork and vegetables in slow cooker. Cover and cook at low for 4 to 5 hours (high for 2 to 2 1/2 hours).
4. To serve, transfer chops and vegetables to a shallow serving platter. Check seasoning and add fresh basil to sauce. Pour sauce over pork and vegetables.

pork loin chops, vegetable oil, salt, black pepper, rounds, carrots, sweet potato, coconut milk, chicken broth reduced, green curry, brown sugar, water, fresh basil

Taken from www.yummly.com/recipe/Slow-Cooked-Pork-Chops-and-Root-Vegetables-in-Light-Green-Curry-2249099 (may not work)