Lunch: Southwest-Style Slow-Cooker Pork Chops

It’s not the same old pork chops! Tender chops slow-cooked with flavorful creamy mashed pinto beans make a tasty dinner for four.

Ingredients

4 bone-in center-cut pork loin chops, 3/4 inch thick (about 2 lb)
1/2 teaspoon salt
1 teaspoon Mexican seasoning
1/2 cup salsa
1 cup frozen whole kernel corn
2 cans (15 oz each) pinto beans, drained, rinsed
Chopped fresh cilantro, if desired

Instructions

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.

Add a review for Southwest-Style Slow-Cooker Pork Chops