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4bone-in center-cut pork loin chops, 3/4 inch thick (about 2 lb)
1 tspmexican seasoning
1 cfrozen whole kernel corn
2 can(s)(15 oz each) pinto beans, drained, rinsed
·chopped fresh cilantro, if desired
How to Make Southwest-Style Slow-Cooker Pork Chops
- Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon of the salt and 1/2 teaspoon of the seasoning. Cook pork chops in skillet 4 to 6 minutes, turning once, until brown.
- In 3- to 4 1/2- quart slow cooker, mix remaining 1/4 teaspoon salt, remaining 1/2 teaspoon seasoning, the salsa, corn and beans until well blended. Top with pork chops, overlapping as necessary, pressing gently into bean mixture.
- Cover; cook on Low heat setting 4 to 5 hours.
- Remove pork chops to serving platter. Cover to keep warm. With fork or potato masher, mash beans slightly until slightly thickened. Serve pork chops over beans. Sprinkle with chopped cilantro.