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Ingredients
- 2 Pork Chops [bone-in, 3/4 inch thick]
- 1/2 teaspoon Salt
- 1 teaspoon Taco Seasoning Mix
- 1/2 cup Salsa
- 1 cup Corn [frozen]
- 1 can Pinto Beans [15 oz, drained, rinsed]
Method
- 1. Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon of the salt and 1/2 teaspoon of the seasoning. Cook pork chops in skillet 4 to 6 minutes, turning once, until brown.
- 2. In 3- to 4 1/2- quart slow cooker, mix remaining 1/4 teaspoon salt, remaining 1/2 teaspoon seasoning, the salsa, corn and beans until well blended. Top with pork chops, overlapping as necessary, pressing gently into bean mixture.
- 3. Cover; cook on Low heat setting 4 to 5 hours.
- 4. Remove pork chops to serving platter. Cover to keep warm. With fork or potato masher, mash beans slightly until slightly thickened. Serve pork chops over beans. Sprinkle with chopped cilantro.
