Crock Pot Salsa Pork

This was a fast, easy recipe and perfect for the crock pot. You could use any cut of pork, I think –  I had pork chops so used that.

Here’s the original recipe where my inspiration came from, but my version is below. Again – perfect for weeknight – easy prep and crock pot. LOVE THAT. You’ll see the side dish with this is cauliflower fried rice. That will be posted next.

Enjoy!

CrockPotSalsaPork.jpg

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 4 -6 pork chops (I used bone in)
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. Mexican Oregano
  • 1 tsp chili powder (can be omitted depending on how spicy your salsa is)
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper (or less if you’re not a pepper fan)
  • 1-2 tbsp. cooking fat – I used bacon fat
  • 1.5-2 cups salsa -use any brand you like, the two I LOVE are the TJ’s salsa (with the yellow cap – keep jar for smoothies) and the Organic Kirkland brand from Costco
  • Juice from 3-4 limes

How to:

  1. Combine all spices, then use the spice mixture to rub the pork chops on both sides.
  2. Heat the oil in a heavy frying pan, add pork chops and cook over medium heat until well-browned, about 3-5 minutes per side. (The pork chops don’t need to be done clear though, but they should be nicely browned.).
  3. Combine your salsa and lime, keep handy as you’ll use in a second.
  4. Oil your crock pot if you want, I never do, always cleans up nicely.
  5. Put browned pork chops into the slow cooker, pour over salsa-lime mixture, making sure to put a bit of salsa mixture on each chop if they overlap.
  6. Cook on medium for 8 hours, high for 4, or until the pork chops are very tender when pierced with a fork. (I switched them halfway through so the ones on the bottom were on the top, but it’s not essential.)
  7. Serve hot, with a little sauce spooned over each pork chops.
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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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