Directions

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.