Cumin, fresh orange juice and aromatics work together to deepen the flavors of tender, juicy slow-cooked pork chops. Inspired by Cuban cooking, sweet oranges add a burst of flavor and stand in for the sour oranges typically used in mojo pork.
| Level: | Easy |
| Total: | 7 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 7 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping
- 6 cloves garlic, finely chopped
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 4 bone-in pork chops (3/4 inch thick; about 2 1/4 pounds)
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 2 oranges, halved
- 1 cup white rice
- 1/2 cup frozen peas
- 1 tablespoon white wine vinegar
Instructions
- Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
- Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
- Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.
Nutrition Facts
| Calories | 630 |
| Total Fat | 23 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 132 milligrams |
| Sodium | 593 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 4 grams |
| Protein | 46 grams |
| Sugar | 9 grams |
| Calories | 630 |
| Total Fat | 23 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 132 milligrams |
| Sodium | 593 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 4 grams |
| Protein | 46 grams |
| Sugar | 9 grams |
Reviews
Used pork tenderloin & braised in oven for 3 hours instead of slow cooker. Added garlic powder & onion powder to the pork coating. Was delicious.
Was bland as others had said. However I added 1 tsp ground coriander, 1 tsp kosher salt, 1 TBL chili powder, and 1/4 cup OJ (instead of 2nd orange because that would have been too much). Was very good. Served with yellow rice and Caribbean black beans instead of white rice and peas.
Not as flavorful as I was hoping, it was good once we added the rice and everything. But cumin was definitely the overwhelming flavor and it seemed a little one note because of it. But I like how it used pork chops and it’s given me ideas for future meals.
Average taste. I expected more flavor.
This was absolutely amazing…had everything on hand. Had thin cut center bone in pork chops and still worked great…would like to double the recipe and do a pork shoulder..also had alittle white rice alittle brown basmati and alittle black rice. I toasted them all in olive oil first and added chopped red onion then simmered and added frozen peas on the last 5 min…obviously had a purple hue from the black rice but textures were amazing also! This will b in CONSTANT SUMMER ROTATION. I only need to use the stove for rice! Will probably try with chicken too!!! Thank you!
Delicious! Don’t substitute or omit anything. Follow instructions and it comes out super yummy!
This is very easy and has great flavor. My husband and I liked the subtle flavor of the orange and garlic, not over powering. We really liked the peas, so we would recommend instead of only 1/2 cup add 1 to 1-1/4 cup of peas, depending on individual tastes. This is an excellent dish for a light summer meal. We will definitely be making this again.