Cuban Slow-Cooker Pork Chops
photo by Diet It Up
- Ready In:
- 6hrs 5mins
- Layer the pork chops in a crock pot.
- Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
- Set the crock pot for 6 hours on the low setting.
- Add the olives to the sauce before serving.
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Oh wow - how easy and delicious is this recipe!! I have been making my own sofrito the last couple of years but by chance I had a jar of Goya Sofrito tomato base in my pantry (1st time ever using it). I also was intrigued with the green olives. All I can say, is this is my new go to crockpot meal! Loved the 'tomato gravy' over rice! Thanks for posting!! (FYI - I calculated this to be 7 Weight Watcher Smart Points)
I made this because I had the ingredients in my house. I used 8 thin bone-in chops. I only used 8 oz of tomato sauce because I felt it would be enough. I omitted the olives because of my kids. My kids ate it! It's a miracle! I enjoyed it as well and I also enjoyed that it took less than 2 minutes to prepare. It would probably be good with rice but the little gremlins wanted mashed potatoes and corn.
Yummy! I seared my 4 chops first, used one 10 oz jar of the Goya sauce cause that was all I could find, and cut the the tomato sauce and H20 in half as well. It was great! I made yellow rice with black beans and copied your picture for my serving plate. We are now Cuban pork chop lovers. They were so tender! I have been searching for a way to cook chops so that they come out tender. This is it! Thanks!
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I’m a twenty something, alright, late twenty something woman living on Long Island and working at a publishing company in the ever stressful NYC. Food makes me happy. What’s not to love about a cheeseburger and fries with a huge chocolate shake on the side? Come on, it’s a match made in heaven that would put a smile on even the grumpiest face. Unfortunately, I’ve been battling a pesky weight problem for what feels like an eternity. To make matters worse, I recently found out I have a blood sugar condition that will likely lead to diabetes. Doesn’t that sound like a recipe for disaster? So, I desperately needed to find a way to still love food, but also squeeze into a pair of skinny jeans. The solution, you ask? That’s a little tricky. I don’t believe in surviving off the frozen food aisle’s never-ending supply of frostbitten chemical concoctions. And the thought of eating a strict lettuce and water diet makes me want to throw myself off a building. So, what’s a gal to do? I learned to Diet-It-Up. I love to cook and I’m always finding ways to take my favorite recipes and shave off a few calories, eliminate some of the processed ingredients and overhaul it in a way that makes it healthier. I’ve mastered every diet under the sun and while Weight Watchers© and The South Beach Diet© can be very successful, they’re tough to stick with when you just want to eat something that tastes good. I don’t have any fancy formal credentials and I’m not going to preach to you about carbs or fat grams. I just want you to enjoy tasty, delicious meals without the next-day calorie guilt. Mix in a jog or two at the gym and you’re on your way to a healthier life. I’m beginning to collect some of my recipes here. I invite you to Diet-It-Up with me. If we’re good all week, maybe we can even sneak in a few sips of that chocolate shake, wink wink.