Vibrant herbs and vegetables cook slowly with pork chops until tender in this rich, satisfying stew made with sazon seasoning, a staple in Puerto Rican cooking.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Cook: | 4 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cumin
- 2 packets sazon seasoning (about 2 teaspoons)
- Kosher salt and freshly ground pepper
- 4 center-cut bone-in pork chops
- (about 2 1/2 pounds)
- 1 14.5-ounce can petite diced tomatoes
- 1 pound potatoes, peeled and sliced into 1-inch rounds
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup plus 2 tablespoons chopped fresh cilantro
- 4 cloves garlic, thinly sliced
- 2 bay leaves
- 1 tablespoon red or white wine vinegar
Instructions
- Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.
- Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.
- Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 496 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 137 mg |
| Sodium | 1145 mg |
Reviews
Not very good. I will not make this again. The pork chops weren’t flavorful, the best part
Of the meal was the onions, peppers and potatoes.
Of the meal was the onions, peppers and potatoes.
My partner and I loved it. But it does need more salt and we did add chicken stock, more tomatoes paste and smoked paprika. It was delicious. We will definitely make it again but we may add a little Portuguese chourice.
Ho-hum… I was looking forward to making this all week, and when I finally did the flavour was very “meh”. I had to add a ton of salt. Maybe some chicken stock would help boost the flavour? The cut of pork it called for didn’t do the recipe any favours either; might be better with ribs or belly, something with a little more fat. I cooked for four hours on high and the chops were cooked but not too tender. From one cook to another, you might want to take a pass on this one.
I am making this tonight but I am looking for the nutritional info on this, anyone have any ideas? I am counting calories and I haven’t figured out how to do it from scratch meals.