Southwest Pork Chops
Recipe from
Better Homes and Gardens
A spicy bean and corn mixture tops these slow cooker pork chops. Perfect for a busy weeknight dinner.
Ingredients
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6pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)see savings
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1 15-ounce canMexican-style or Tex-Mex-style chili beanssee savings
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1-1/4 cupsbottled salsasee savings
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1 cupfresh* or frozen whole kernel cornsee savings
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2 cupshot cooked ricesee savings
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Snipped fresh cilantro (optional)see savings
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Directions
1.
Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.
2.
For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above. Makes 6 servings.
Note
2 medium ears of fresh corn equal about 1 cup of whole kernel corn.
Nutrition information
Per serving: Calories 334, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 77 mg, Sodium 716 mg, Carbohydrate 34 g, Total Sugar 0 g, Fiber 4 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 6%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet.
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