Southwest Style Slow Cooker Pork Chops Recipes

SOUTHWESTERN PORK CHOPS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

SOUTHWEST PORK CHOPS

Steps:

• Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired. Makes 6 servings.

SOUTHWEST SKILLET CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Brown pork chops on both sides. Remove from pan., In same skillet, heat remaining butter. Add onion and jalapeno; cook and stir 2-3 minutes or until tender. Return chops to skillet. Add corn, lime juice and, if desired, olives; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

SLOW-COOKER SOUTHWEST SHREDDED PORK

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
• Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

EASY PORK CHOPS FOR THE SLOW COOKER

Steps:

• Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops.
• Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper.
• Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SOUTHWEST GRILLED PORK CHOPS AND CORN

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Sprinkle pork chops with 2 teaspoons of the seasoning mix. Let stand at room temperature no more than 5 minutes.
• Meanwhile, in small bowl, mix cilantro, melted butter, lime juice and remaining 1 teaspoon seasoning mix. Coat corn with 1 tablespoon cilantro mixture; reserve remaining mixture. Wrap each ear of corn in heavy-duty foil, sealing edges well and leaving room for heat expansion.
• Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Place corn directly over medium heat. Cover grill; cook 10 minutes. Turn pork and corn; cook 7 to 8 minutes longer or until corn is hot, pork is no longer pink and meat thermometer inserted in center of pork reads 160°F. Serve remaining melted butter mixture with corn and pork.

SLOW COOKER SOUTHWESTERN PORK ROAST RECIPE - (4.6/5)

Steps:

• 1.Arrange pork in slow cooker. Combine remaining ingredients; pour over pork. 2.Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is tender. Serve, if desired, with hot cooked noodles or rice.

SOUTHWESTERN PORK SOUP (FOR CROCK POT)

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeño, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled).
• Stir to combine.
• Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving.
• Serve with some chips and a sprinkling of cheese too if desired.

SOUTHWEST PORK CHOPS

Steps:

• In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
• Serve topped with remaining marinade and garnished with avocado and cilantro.