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PROCTOR’s SUPER-EASY CROCK POT MEXICAN PORK CHOPS Recipe

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This recipe for PROCTOR’s SUPER-EASY CROCK POT MEXICAN PORK CHOPS is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bone-in pork chops
1-2 Tbs. olive oil for searing
Ground black pepper
1 15-oz. can black beans
1½ to 2 cups medium chunky salsa
1 bunch of fresh cilantro, chopped
Pinch of curry powder spice (optional)
Pinch of cumin powder spice (optional)
Mexican or Spanish seasoned rice (boxed is fine)
Directions:
Directions:
You can adjust amount of beans/salsa to your preference, but above is a decent starting place for 4 chops. Take cilantro leaves off of stems, and chop, set aside. Season pork chops with desired amount of ground black pepper, cumin, and curry on both sides. Select a frying pan large enough to lay pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown and sear pork chops on both sides.
Place pork chops on bottom of a crock pot. Pour UNDRAINED can of black beans over pork chops. Add the salsa to crock pot. Sprinkle chopped cilantro on top, leaving a pinch or two to sprinkle over final plated dish.
Cook in crock pot on high heat for about 2 hours, until pork chops are cooked all the way through (165°), and pork meat is tender. When pork chops are about done, prepare Mexican or Spanish rice according to directions on box. Serve over Mexican or Spanish rice. Sprinkle a pinch or two of remaining fresh chopped cilantro leaves on top.

 

 

 

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