Southwest Pork Chops

Southwest Pork Chops

  • Servings: 6
  • Course: Main Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
  • 1 15-ounce can Mexican-style or Tex-Mex-style chili beans
  • 1-1/4 cups bottled salsa
  • 1 cup fresh* or frozen whole kernel corn
  • 2 cups hot cooked rice Snipped fresh cilantro (optional)

Directions

Step 1

Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker.

Step 2

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.

Step 3

Stir in corn.

Step 4

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.

Step 5

Stir in corn. Cover and cook 30 minutes longer on high-heat setting.

Step 6

Serve over rice. Sprinkle with cilantro, if desired.

Step 7

For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer.

Step 8

Serve as above.

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