Southwest Pork Chops
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.