We have tried these several times and they are fantastic! Some of the best pork chops I have ever had! This last time I made them, I made them as crock pot pork chops. You can make them in a pan or make them, but I think I like them in the crock pot best. They are savory with a slight citrus twist. We had these with mashed potatoes the first time we made them and with lemon rice this last time we made them. I liked them both ways, I can’t really pick a favorite. I guess it just boils down to what you have on hand. We found a similar recipe on the Food Network website and we adjusted it for the crock pot.
Crock Pot Cuban Pork Chops
- 4 1-inch-thick pork chops
- 1 Tbsp. black pepper
- 2 tsp. kosher salt
- 1 1/2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dried oregano
- 3 Tbsp. canola oil
- 1 onion sliced
- 2 cloves garlic chopped
- 1 c. orange juice
- 1/4 c. fresh lime juice
- 1/4 c. vinegar
- 1/2 c. chicken broth
- 1 Roma tomato chopped, for garnish (optional)
- 1/2 avocado sliced, for garnish (optional)
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat.
Place the pork chops in the pan and sear on 1 side until brown. Flip over sear until brown.
Remove chops and place in crock pot (slow cooker).
Add onion and garlic to pan and saute for 1-2 minutes, add onion/garlic to crock pot with the pork. Combine orange juice, lime juice, vinegar, and chicken broth and pour over the pork in the crock pot. Cover and cook for 45 min - 1 hour on high heat or 2 hours on low heat (check for doneness depending on the size of the chops-- they may need more time in the crock pot if they are bigger pork chops). Don't keep them in the crock pot too long or they will dry out.
Pour remaining liquid over the chops when ready to eat. Garnish with the slow-cooked onions and tomatoes and/or avocado. Enjoy!