Thursday, December 1, 2011

Mexican Pork Chops

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.  

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