Whipped up my mom’s classic recipe tonight, and wow, I’m ten again with just one bite.

Start by seasoning the pork chops with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Sear the pork chops until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the chopped carrots, parsnips, potatoes, and onion. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute.

Transfer the seared pork chops and sautéed vegetables to your slow cooker.

Add the cubed butternut squash, pumpkin puree, and chicken broth to the slow cooker. Sprinkle the thyme, rosemary, and nutmeg over the top.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the pork chops are cooked through.

If you prefer a creamy casserole, stir in the heavy cream during the last 30 minutes of cooking.

Adjust seasoning with salt and pepper before serving.

For a different protein, try using boneless chicken thighs instead of pork chops. You can also swap out the vegetables based on availability or preference; sweet potatoes or turnips would make excellent additions. If you’re looking for a vegetarian option, omit the meat altogether and add an extra cup of assorted root vegetables or some hearty mushrooms. Consider adding a sprinkle of grated Parmesan or Gruyere cheese on top for an added layer of flavor. Finally, for a little kick, a pinch of red pepper flakes can be a nice touch.