Dinner
Crock Pot Sazon Pork Chops with Peppers, Olives and Potato
Tender bone-in pork chops soak up a rich, garlicky broth scented with sazon and cumin while Yukon Gold potatoes turn velvety and red peppers and briny olives lend bursts of flavor in every bite. Fresh cilantro brightens the dish just before serving.
- Total
- 8 hr 10 min
- Prep
- 10 min
- Cook
- 8 hr
- Serves
- 4
Nutrition per Serving
- Calories
- 267
- Protein
- 20g
- Carbs
- 22g
- Fat
- 11g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 793mg
Ingredients
- 4 clove garlic (crushed)
- 4 center cut bone-in pork chops (trimmed of excess fat (with bone about 32 oz))
- 1 1/2 tsp sazon
- 1 tsp ground cumin
- kosher salt and black pepper to taste (to taste)
- 2 tbsp all purpose unbleached flour (for gluten free use sweet rice flour)
- 8 oz yukon gold potato (peeled and diced)
- 1 red bell pepper (diced)
- 1 8 oz can tomato sauce
- 1/4 cup alcapparado (or green pimento olives)
- 1/4 cup plus 1 tbsp fresh chopped cilantro
- 2 dried bay leaves
Instructions
- Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper.
- Sprinkle the flour over the chops and add to the slow cooker.
- Top with the potatoes and peppers.
- Pour the tomato sauce and 1/4 cup water over the pork.
- Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves.
- Cook until the potatoes are tender, for me that was on LOW 8 hours.
- Transfer the pork chops to a platter and remove the bay leaves.
- Add the remaining fresh cilantro to the sauce and stir.
- To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.