Slow-Cooker Pork Chops with Potatoes and Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 496
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 46
- Cholesterol
- 137
- Sodium
- 1145
- Total: 4 hr 30 min
- Prep: 30 min
- Cook: 4 hr
Ingredients
2 tablespoons all-purpose flour
1 tablespoon ground cumin
2 packets sazon seasoning (about 2 teaspoons)
Kosher salt and freshly ground pepper
4 center-cut bone-in pork chops
(about 2 1/2 pounds)
1 14.5-ounce can petite diced tomatoes
1 pound potatoes, peeled and sliced into 1-inch rounds
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon red or white wine vinegar
Directions
- Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.
- Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.
- Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.