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Ingredients
- 6 pork chops, cut 3/4"thick (about 21/2 lbs)
- 1 15 oz. can Mexican-style or Tex-Mex style chili beans
- 1 1/4 cups bottled salsa
- 1 cup fresh or frozen whole kernel corn
- 2 cups hot cooked rice
Preparation
Step 1
Trim excess fat from chops. Place in the bottom of a 3 1/2-4 qt. slow cooker. Add chili beans and salsa. Cover, cook on low for 5 hours or high for 2 1/2 hours.
Turn to high heat setting, if necessary. Stir in corn. cover and cook 30 minutes longer on high setting.
Serve over rice.