Crock Pot Rio Grande Pork Chops

Crock Pot Rio Grande Pork Chops

It's Too Hot To Cook - Slow Cooker Recipes Edition of the Carnival of the Recipes

6 pork rib chops, cut 3/4" thick (about 2-1/2 lb.)

1 can (15 oz.) Mexican style or Tex-Mex style chili beans

1-1/4 cups bottled salsa

1 cup fresh* or frozen whole kernel corn

2 cups hot cooked rice

Chopped fresh cilantro, optional

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crock pot.

Add chili beans and salsa.

Cover; cook on HIGH heat setting for 2-1/2 hours or on 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.

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.

Slow Cooker Recipes