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Southwest Pork Chops
Ingredients
- 6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
- 1 15 ounce can 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
- 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.
From the Test Kitchen*
- 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.
- 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 Facts
(Southwest Pork Chops)
- Servings Per Recipe 6,
- 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,
- pro. (g) 33,
- vit. A (IU) 243,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 716,
- Potassium (mg) 920,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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