Crock Pot Sazon Pork
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.8
- Total Fat: 10.8 g
- Cholesterol: 67.0 mg
- Sodium: 120.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.4 g
- Protein: 27.0 g
View full nutritional breakdown of Crock Pot Sazon Pork calories by ingredient
Introduction
Latin style pork chops with diced potatoes cooked in the crock pot Latin style pork chops with diced potatoes cooked in the crock potNumber of Servings: 4
Ingredients
-
4 cloves garlic, crushed
4 Center Cut Bone-In Pork Chops
1.5 tsp SAZON
1 tsp ground cumin
8 oz Yukon Gold potatoes
1red bell pepper, chopped
1 8 oz can Hunt's Tomato Sauce, no salt added
.25 cup fresh cilantro, chopped
2 Bay Leaf
Tips
Homemade sazon works best:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper
Directions:
Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon.
Directions
Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Sprinkle flour over the chops and add to the slow cooker.
Top with the potatoes and chopped red bell peppers.
Add the garlic, 1/4 cup cilantro and bay leaves.
Pour the tomato sauce mixed with 1/4 cup water over the pork.
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.
Serving Size: Makes 4 servings, 1 pork chop & 3/4 cup of potatoes with red pepper and sauce
Number of Servings: 4
Recipe submitted by SparkPeople user GMDELGADO1.
Top with the potatoes and chopped red bell peppers.
Add the garlic, 1/4 cup cilantro and bay leaves.
Pour the tomato sauce mixed with 1/4 cup water over the pork.
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.
Serving Size: Makes 4 servings, 1 pork chop & 3/4 cup of potatoes with red pepper and sauce
Number of Servings: 4
Recipe submitted by SparkPeople user GMDELGADO1.