Southwest Pork Chops

These boneless pork chops have a Southwestern flair thanks to salsa, corn, and Mexican-style chili beans.

Makes: 6 servings
Prep: 15 minutes
Cook: 9-1/2 hours

8 boneless pork chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style chili beans
1-1/4 cups bottled salsa
1 cup frozen organic whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)

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 and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting and then stir in corn. Cover and cook 30 minutes longer.

Serve over rice. Sprinkle with cilantro, if desired. Makes 6 servings.


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  2. Fantastic food. Really good pork recipe it is! I am waiting to eat this. Thanks for shared this image and recipe of this awesome pork food.

  3. It is so easy, but absolutely delicious! Ensure you are ready to more than double, because you will not be able to stop eating! - Maintain the napkin, because it is a meal, you will really get in close!