Slow Cooker Mexican Pork Chops With Spicy Garbanzo Beans

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These slow cooker pork chops are absolutely loaded! Chickpeas, bell peppers, and zucchini bring body to the dish while pineapple and jalapeno give the pork chops a bit of zing. Finish off with cilantro for a classic Mexican accent.

photo of Mexican Pork Chops With Spicy Garbanzo Beans

serves/makes:

ready in:
2-5 hrs

ingredients

2 (6 ounce size) bone in pork loin chops, fat trimmed
salt and pepper, to taste
1/2 cup crushed pineapple, reserve juice from the can
1/2 cup chopped red, green, and/or yellow bell pepper
1/3 cup chopped zucchini
1 cup canned garbanzo beans, rinsed and drained
1 tablespoon minced canned jalapeno
1/2 chipotle chile canned in adobo
1 tablespoon finely chopped green onions
1/4 cup water
2 tablespoons finely chopped fresh cilantro

directions

Sprinkle the pork with salt and pepper and set aside.

Coat a large, heavy skillet with nonstick cooking spray and heat over medium heat. Add the pork chops and cook, turning as needed, until browned on both sides.

Meanwhile, combine the pineapple, bell pepper, zucchini, garbanzo beans, jalapeno, chipotle pepper, and green onion. Mix well and add the reserved pineapple juice and water. Place in the bottom of the crock pot.

Place the browned pork chops on top of the garbanzo bean mixture. Sprinkle the pork with the cilantro.

Cover the crock pot and cook on high heat for 2 hours or until the pork is cooked through. Can be cooked on low heat for 3-4 hours.

Serve hot with the garbanzo beans.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

259 calories, 7 grams fat, 24 grams carbohydrates, 26 grams protein per serving. This recipe is low in sodium.

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