These chops made me happy.
So I had a mondo package of pork chops left over from a big meal swap (sometimes I over-buy, what can I say...), and I didn't know what to do with them. SO, I googled recipes, and found one I thought might work. It did. And then I lost the recipe!!! Doh! So here's what I think it was.... This one is easy to double, and you could also just toss them in a pan in the oven and bake them if you're not the slow cooker type.
Slow Cooker Mexican Pork Chops
4-6 boneless, skinless pork chops (trim them if there's fat)
1 14.5 oz. can of petite diced tomatoes
1 medium onion, thinly sliced
1 can diced green chiles
1-1/2 tsp. cumin
1-1/2 tsp. chili powder
2 garlic cloves, minced
To freeze, throw all of the ingredients in a freezer storage bag, "knead" it to mix it up, and then freeze. Thaw in the fridge and then toss in the slow cooker on low for 6-8 hours (I did them all day, and they just fell apart, which was fine - we had it on tortillas, and over rice). If you feel crazy, you can stir in a can of rinsed black beans and some corn, but that's optional.