Ingredients
4 pork chops
2 Tbsp olive oil
2 (15 oz) cans pinto beans in chili sauce, not drained
1 large onion, diced
2 (4 oz) cans diced green chili peppers
1 Cup salsa
1 Cup rice, cooked
Instructions
Pat pork chops dry with paper towels and season generously with Spanglish Asadero Elote seasoning.
Heat olive oil in a large skillet over medium-high heat. Once oil is hot, sear pork chops 2-3 minutes a side to form a nice crust.
While the pork chops are searing, add the beans, onions, green chilis and salsa into the slow cooker. Mix everything together.
Place the seared pork chops into the slow cooker with the bean mixture, cover with lid, and cook for 4 hours on LOW or 2 hours on HIGH.
Once pork chops reach an internal temperature of 145 degrees, turn off heat and let rest for 5-10 minutes, before serving.
Serve pork chops over a bed of rice, topped with a heaping spoon of the pinto bean mixture. Enjoy!
