Southwest Pork Chops

A spicy bean and corn mixture tops these slow cooker pork chops. Perfect for a busy weeknight dinner.



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Servings: 6
Prep Time: 15 mins
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Ingredients
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    6   
    pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
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    1  15  ounce can 
    Mexican-style or Tex-Mex-style chili beans
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    1 1/4  cups 
    bottled salsa
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    1   cup 
    fresh* or frozen whole kernel corn
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    2   cups 
    hot cooked rice
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    Snipped fresh cilantro (optional)

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. Makes 6 servings.
Note
  • * 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.
Variation
  • 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.
Nutrition information
Per Serving: cal. (kcal) 334, Fat, total (g) 7, chol. (mg) 77, sat. fat (g) 2, carb. (g) 34, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 0, pro. (g) 33, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 1, Riboflavin (mg) 0.4, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 716, Potassium (mg) 920, calcium (mg) 60.58, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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