Southwest Pork Chops

A spicy bean and corn mixture tops these slow cooker pork chops that are perfect for a busy weeknight dinner.

63Kviews
18 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 5 hrs 30 mins
Rate me!


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.

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.

Nutrition Facts (Southwest Pork Chops)
    Per serving:
  • 334 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 77 mg chol.,
  • 716 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 0 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X