Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Southwestern Cilantro Pork
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- #76045
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pork chops, trimmed of excess fat (can use more if desired)
salt and pepper, to taste
1 tablespoon vegetable oil
1 bunch fresh cilantro, coarsely chopped and divided
1/2 red onion, chopped
salt and pepper, to taste
2 teaspoons ground cumin, divided
2 teaspoons chili powder, divided
2 medium tomatoes, coarsely chopped
directions
Heat vegetable oil in large non-stick skillet. Rub pork chops with salt and pepper. Place on hot skillet. Sear each side 2-3 minutes.
Meanwhile, place half of the chopped cilantro, red onions, half the cumin, half the chili powder, and salt and pepper in bottom of crockpot. Place seared pork chops on top.
Place chopped tomatoes, remaining cilantro, remaining cumin, remaining chili powder, and salt and pepper on top of pork chops. Cook on HIGH for 3-4 hours.
Serve with Spanish flavored rice and steamed broccoli.
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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
290 calories, 19 grams fat, 6 grams carbohydrates, 24 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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