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.
- 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
- Combine all spices, then use the spice mixture to rub the pork chops on both sides.
- 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.).
- Combine your salsa and lime, keep handy as you’ll use in a second.
- Oil your crock pot if you want, I never do, always cleans up nicely.
- 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.
- 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.)
- Serve hot, with a little sauce spooned over each pork chops.