Crock Pot Sazon Pork Chops With Peppers Olives And Potato Recipes

CROCK POT SAZON PORK CHOPS WITH PEPPERS, OLIVES AND POTATO

Steps:

• Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper.
• Sprinkle the flour over the chops and add to the slow cooker.
• Top with the potatoes and peppers.
• Pour the tomato sauce and 1/4 cup water over the pork.
• Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves.
• Cook until the potatoes are tender, for me that was on LOW 8 hours.
• Transfer the pork chops to a platter and remove the bay leaves.
• Add the remaining fresh cilantro to the sauce and stir.
• To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

SLOW-COOKER PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
• Place the apples in the slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
• Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.