With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.
This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!
- 1 tablespoon olive oil
- 6 pork chops, bone in or boneless
- 1½ cups tomato sauce
- 1 cup salsa
- 3 tablespoons lime juice
- ½ tablespoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste