Tequila Lime Pork Chops


I think I need photography classes and something besides a phone camera! <wink>


Tequila and Lime are the inspiration for these 3 lonely pork chops.  Well, actually, in their previous life, they were a pork loin.  You know the kind, the ones about the length of a yard stick.  It was way too much meat for even an Easter dinner with the family over, so I portioned it out and put some in the freezer.  These guys are about 1 1/4″ thick.  I wanted to make sure they were tender, thus the crock pot.

Yesterday at the grocery store, I was looking for a quick boost to make something different with these nice thick chops.  I happened across a can of Tequila Lime Chicken and Rice, it’s Select Havest so there is no MSG added.   It has goodies like corn, rice, tomatoes,green peppers, black beans, white tequila, jalapeno and a few of those words we try our best to ignore…like flavoring…now what is flavoring?


 3 pork chops, Tequila Lime Chicken in a can, salt,

black pepper, cayenne, cumin, garlic, onion and flour


Place the flour, salt, black pepper, and cayenne in a bowl.

Stir with a fork until well blended. 

Dredge the meat in the flour combo.

Add 1 tablespoon oil to a skillet.  You want a high heat to brown the meat.

(If you are using an electic stove top, I suggest using 1 mark below high.)



 Brown these beauties because they are now on the pale side. 

It will just take a minute or so on each side…not long at all!



Place in the crock pot.  (I promise I did not slip in some garlic toast to trick ya’!)


Add the garlic, and chopped onion. 

Note to self:  1 diced jalapeno would be good here

(Yes!  I cheated…sometimes as wierd as it sounds, we had rather use the instant dehydrated onions.)

Then pour the can of Tequila Lime over the top.


Put a lid on it!

I (almost always) turn to high for 1 hour then reduce to low.

Cook 6-7 hours.

Served on a bed of (more) rice.

Broccoli is a good accompaniment.


Tequila Lime Pork Chops

3 or 4 one-inch thick pork chops

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne powder

1/2 teaspoon cumin powder

1 tablespoon oil (for browning pork chops)

1/2 onion, chopped

1 tablespoon garlic, chopped

1 (18.6 oz) can Tequila Lime Chicken and Rice

Mix flour, salt, black pepper, cayenne and cumin in a bowl.  Dredge the pork chops in the flour.

Place 1 tablespoon oil in a skillet and heat; add pork chops to brown, about 1 minute on each side.

Move the pork chops to the crock pot.  Add onion, garlic and Tequila Lime Chicken and Rice.

Cook on low for 6-8 hours.  (My method is to turn the crock pot on high for one hour then cook on low for the remainder of the cooking time.)




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


June 2010
    Jul »
%d bloggers like this: