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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim all fat around the edges of pork chops and discard fat. | 2. Combine ground cumin, garlic powder, salt, and fresh ground black pepper in a small bowl; then use the spice mixture to rub the trimmed pork chops on both sides. | 3. Heat the oil in a heavy frying pan, add pork chops and cook over medium heat until well-browned, about 4 minutes per side. (The pork chops don't need to be done clear though, but they should be nicely browned.) | 4. Spray sides and bottom of the slow cooker with olive oil or non-stick spray. | 5. Put browned pork chops into the slow cooker, pour over salsa-lime mixture, and cook on high for 2-3 hours, or until the pork chops are very tender when pierced with a fork. | 6. Serve hot, with a little sauce spooned over each pork chops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		trimmed used	3284.0127	664.7858	107.2294	21.4096
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salsa	1	cup	used	75.4	17.264	3.952	0.442
lime juice	2	tablespoons	fresh-squeezed	7.5625	2.5469999999999997	0.127	0.0212

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.