El Dorado Slow Cooker Pork Chops

Recipe from Epicure website

460 CALORIES

SPICY
Here’s a gorgeous meal bursting with Tex-Mex flavours!

GLUTEN FREE
DAIRY FREE

MAKES: 6 SERVINGS

Ingredients

4 unpeeled sweet potatoes, cut into small cubes
1 Tbsp (15 ml) extra-virgin olive oil
1/2 C (125 ml) red bell pepper, chopped
1 Tbsp (15 ml) Toasted Onion
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) cider vinegar
6 (1 in/2.5 cm) boneless pork loin chops
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 can (15 oz/425 ml) black beans, rinsed and drained
1 can (15oz/425 ml)corn, drained
1 recipe prepared El Dorado Finishing Sauce Mix (we substituted Fajita Seasoning)

Preparation

Preheat oven to 375° F (190° C) if cooking in the oven.
In a large mixing bowl, combine potatoes, oil, peppers, Toasted Onion, sugar, and vinegar. Set aside.
Place pork chops in a slow cooker or baking dish and season with Sea Salt and Black Pepper.
Pour potato mixture evenly over pork. Cook on high in a slow cooker or in the oven until potatoes are soft and pork is no longer pink and has reached an internal temperature of 160° F (70° C), 30–40 minutes, or 1 hour in a slow cooker.
In the last 10 minutes of cooking, add the beans and corn.
Arrange on a platter and spoon El Dorado Secret Sauce on each chop.

Tip

Chef’s Tip: If you are using a slow cooker, brown the pork chops in a (p.1008028) before cooking for added caramelized flavour.
Chef’s Serving Suggestion: Serve with extra prepared El Dorado Secret Sauce and wedges of lime for added kick!

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