Good solid recipe. Used left over pork roast. Freezes well.
This had excellent flavor, but the only complaint that I had was that it was way too runny to serve on corn tortillas and I made it exactly as written. So I resuced it by adding a cup of instant brown rice to soak up all the excess liquid. The family really enjoyed it. Leftovers were turned into enchiladas for my lunch. Would definitely make this again and use it specifically for enchiladas. Thanks for posting this SuperSpike. Made for Zaar Cookbook Tag.
Thanks for posting this yummy & low-cal dish. This dish was very simple & soo tasty. I seasoned the chops with salt & pepper and seared them with 2 cloves of chopped garlic prior to adding to the sauce mix, I think the browning stops the crock dishes from having a "boiled" tasted. I followed all other directions, except I omitted the garlic powder. I shredded the meat & wrapped in tortillas with all the sides. This one is going in the recipe file for good!
This was such a simple recipe, and quite nice. I used 2 lb. of sirloin pork chops, increased the spices slightly, and stuck with one cup of salsa verde. I used a 4 qt. slow cooker. It took about 4.5 hours on low. I did find it to be too salty. I did not cube the meat. My kids shredded and wrapped in tortillas with some sour cream.
I was curious to see how salsa verde and the pork would taste together, and it was terrific. There was a lot of sauce left, so I put some over my rice. I cooked the chops whole for 8 hours on low in the crockpot and they came out so tender and falling-off-the-bone. Thanks for posting!
Made for March 2008 Freezer Tag Challenge Great low fat recipe. Super easy and full of flavor. I did omit the salt, but only for preferance. If I were to make again I think I would leave the pork whole and shred after cooking. I cooked for about 3 hours on high. To freeze: Mix pork and remaining ingredients in a zip-top bag. Freeze. To serve: Thaw pork overnight. Add to crockpot and cook.