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

Steps

1. 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.
2. 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.
3. Cover; cook on Low heat setting 4 to 5 hours.