Categories: Pork

Ingredients

• 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

1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. 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. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

2. 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. Serve as above. Makes 6 servings.

3. *Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.

Email to a friend | Print this recipe | Back