Name: Slow-Cooker Pork Chops with Potatoes and Peppers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 servings
Cuisine: latin-american
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.

Photograph by Christopher Testani

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine