CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime

Directions

Trim all fat around the edges of pork chops and discard fat. Combine ground cumin, garlic powder, Vege-Sal or salt, and fresh ground black pepper in a small bowl. Then use the spice mixture to rub the trimmed pork chops on both sides. Heat the oil in a heavy frying pan, add pork chops and cook over medium heat until well-browned, about 5 minutes per side. Spray sides and bottom of the slow cooker with olive oil or non-stick spray. Put browned pork chops into the slow cooker, pour over salsa-lime mixture, and cook on high for 2-3 hours, or until the pork chops are very tender when pierced with a fork. Serve hot, with a little sauce spooned over each pork chop. I’m guessing this freezes well, but I don’t know for sure because I gave my frozen leftovers to my brother Mark and his wife Lisa to try. Maybe they will report back here about how the frozen pork chops were when they reheated them.