Crock Pot Sazon Pork Chops with Peppers, Olives and Potato
User Reviews
4.8
Crock Pot Sazon Pork Chops with Peppers, Olives and Potato
Description
The Crock Pot Sazon Pork Chops feature bone-in, center-cut pork chops rubbed with garlic, sazon seasoning, and cumin, then coated lightly in flour to thicken the sauce during cooking. They are layered under diced Yukon Gold potatoes and red bell peppers in a slow cooker. A tomato sauce is poured over the ingredients along with olives, fresh cilantro, and bay leaves to infuse the dish with herbal and tangy notes during the 8-hour low-heat cooking.
This slow cooker method gently tenderizes the pork chops while cooking the potatoes to softness, resulting in a sauce that is both rich and fragrant from the blend of spices, garlic, and olives. The final dish offers a balance of savory meat with the sweetness of the bell peppers and the earthiness of the potatoes, accented by fresh cilantro stirred in at the end.
To serve, the pork chops are plated individually with spoonfuls of the sauce and vegetables, making it easy to portion. This meal works well served as a main course accompanied by rice or crusty bread to soak up the tomato sauce.
Ingredients
- 4 cloves garlic (crushed)
- 4 pork chop trimmed of excess fat (with bone about 32 oz, center cut, bone-in
- 1 1/2 tsp Sazon seasoning I used my homemade recipe
- 1 tsp cumin ground
- salt to taste, Kosher, to taste
- black pepper to taste, Kosher, to taste
- 2 tbsp all-purpose flour for gluten free use sweet rice flour, unbleached
- 8 oz Yukon Gold potato (peeled and diced)
- 1 red bell pepper (diced)
- 1 tomato sauce 8 oz can
- 1/4 cup alcapparado (or green pimento olives)
- 1/4 cup cilantro fresh chopped, 1 tbsp
- 2 bay leaves dried
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 4oz pork, 3/4 cup veggies & sauce | |
| Calories | 267kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Cholesterol | 52mg | 17% |
| Sodium | 793mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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