Southwest-Style Slow-Cooker Pork Chops
Description
Mexican never tasted so good. Make this in the slow-cooker and forget about it till dinner. Serve with rice for a complete meal. This dish can easily be adjusted to feed more hungry people!
Ingredients
2 bone-in center-cut pork loin chops (1/2 inch thick), excess fat trimmed off
1/2 t. peppered seasoned salt
1/2 c. frozen corn
1/4 c. salsa
8 oz. can Mexican-style chili beans, undrained
snipped fresh cilantro, optional
1 c. cooked rice, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat an 8 inch lightly greased skillet over medium-high heat. Sprinkle pork chops with peppered seasoned salt; place in skillet. Cook 2 - 4 minutes or until browned on both sides. This step gives a lot of flavor to the chops, but if you are in a hurry, this step can be omitted.
Line the crock of a 1 1/2-quart slow cooker with a slow cooker liner for easy clean up. Spray the liner with a non-stick cooking spray. Add the corn, salsa and beans; stir. Top with pork chops, overlapping as necessary, and pressing gently into bean mixture.
Cover; cook on Low heat setting 4 to 5 hours.
Serve over rice, if desired. Garnish with fresh cilantro, optional.
Tip: leftovers can easily be used for tacos, etc.
2 servings.