Crock Pot Southwestern Chops
Transform dinnertime with these Crock Pot Southwestern Chops, a flavorful and hearty dish that’s as easy to make as it is satisfying. Tender boneless pork chops are seasoned with a bold blend of cumin, smoked paprika, and chili powder, then lightly seared before simmering low and slow in a crock pot. They’re nestled in a vibrant mix of diced tomatoes with green chilies, black beans, sweet corn, and savory chicken broth, creating a rich and zesty sauce. A finishing touch of fresh lime juice and chopped cilantro adds a burst of brightness. Perfect for busy weeknights, this slow-cooked meal pairs beautifully with your choice of rice, mashed potatoes, or warm tortillas, making it a versatile and crowd-pleasing choice. With minimal prep and maximum flavor, these Crock Pot Southwestern Chops will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 tablespoon Minced garlic
- 14.5 ounces Diced tomatoes with green chilies (canned)
- 15 ounces Black beans (canned, drained and rinsed)
- 1 cup Frozen corn kernels
- 1 cup Chicken broth
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Season the pork chops with salt, black pepper, cumin, smoked paprika, and chili powder on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until lightly browned. Remove from heat and set aside.
In the bottom of your crock pot, add the minced garlic, diced tomatoes with green chilies, black beans, frozen corn, and chicken broth. Stir gently to combine.
Place the seared pork chops on top of the vegetable mixture in the crock pot.
Cover and cook on low heat for 6 hours, or until the pork chops are tender and cooked through.
Before serving, stir in lime juice and sprinkle with fresh cilantro for a burst of flavor.
Serve the southwestern chops with the vegetable and bean mixture spooned over rice, mashed potatoes, or a warm tortilla, if desired.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 25.6 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4316 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
