CrockPot Salsa Pork Chops
CrockPot Salsa Pork Chops are seasoned with cumin, garlic, lime, and low-sugar Pace Picante Sauce and they simmer in the slow cooker while you’re busy doing other things!
When I tried this recipe for low-carb CrockPot Salsa Pork Chops, I made the recipe twice to try to get a better photo, and in both cases I wasn’t completely satisfied with the photos. However, I was completely happy with these tender Southwestern-flavored pork chops in a sauce that was just slightly spicy. Even though the sauce kind of ran out over the plate on this latest photo of this dish, I promise this is an easy slow cooker meal that will make you happy as well.
I adapted this recipe from one found in Not Your Mother’s Slow Cooker Recipes for Two (affiliate link), a book with recipes designed for small slow cookers and that serve two people. I chose to double the recipe for four servings, but if you’re interested in slow cooker recipes that don’t serve a crowd, this book has a lot of good ideas. (And it’s a very old book, so you can follow that link and buy it very cheaply at Amazon.com.)
How to Make CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime:
(Scroll down for complete recipe, including nutritional information.)
- I used pork loin sirloin chops and trimmed off the fat on the edges. (These pork chops don’t need the fat because they are tender from simmering in the flavorful sauce.)
- I mixed equal parts of ground cumin (affiliate link), garlic powder, Vege-Sal (affiliate link), and black pepper and used it as a rub to season the chops before browning. I know some people don’t like to brown meat when they’re using the CrockPot, but I wouldn’t skip the browning step, which adds a lot of flavor.
- For the simmering sauce, mix 1 cup of Pace Picante Sauce (or your favorite low-sugar salsa) with 2 T fresh-squeezed lime juice.
- Put the browned pork chops in the bottom of the slow cooked and pour the sauce over, then cook for 2-3 hours on high and that’s it.
- I switched the pork chops halfway through so the bottom ones were on top, but it’s probably not essential.
Make it a Meal:
These pork chops would be delicious with Spicy Mexican Slaw for a low-carb meal.
More Recipes for Pork Chops:
Pork Chops with Balsamic Glaze from Kalyn’s Kitchen
Pan-Fried and Roasted Pork Chops with Apricot Dijon Sauce from Kalyn’s Kitchen
Pork Chops with Garlic-Lime Sauce from Dine and Dish
Braised Pork Chops with Cabbage from French Kitchen in America
Pork Chops with Simple Mushroom Gravy from Green Lite Bites
- 4 pork loin sirloin chops with fat trimmed (I used pork loin sirloin chops, remember the guideline for 10% fat or less if you’re making this for the South Beach Diet.)
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. Vege-Sal (see notes)
- 1/2 tsp. fresh ground black pepper
- 1 T olive oil
- 1 cup Pace Picante Sauce (see notes)
- 2 T fresh-squeezed lime juice
- Trim desired amount of fat around the edges of pork chops and discard fat.
- Combine ground cumin, garlic powder, Vege-Sal or salt, and fresh ground black pepper in a small bowl.
- Then use the spice mixture to rub the trimmed pork chops on both sides.
- Heat the oil in a heavy frying pan, add pork chops and cook over medium heat until well-browned, about 5 minutes per side. (The pork chops don’t need to be done clear though, but they should be nicely browned.)
- Spray sides and bottom of the slow cooker with olive oil or non-stick spray.
- Put browned pork chops into the slow cooker, pour over salsa-lime mixture, and cook on high for about 3 hours, or until the pork chops are very tender when pierced with a fork. (I switched them halfway through so the ones on the bottom were on the top, but it’s not essential.)
- Serve hot, with a little sauce spooned over each pork chop.
- I’m guessing this freezes well, but I don’t know for sure because I gave my frozen leftovers to my brother Mark and his wife Lisa to try. Maybe they will report back here about how the frozen pork chops were when they reheated them.
I used my Crock-Pot 2.5-Quart Slow Cooker (affiliate link) for this recipe. If you only have a larger slow cooker, the recipe could easily be doubled. The leftovers from this were great, so don’t be afraid to double it.
I used Pace Picante Sauce (affiliate link) medium heat, but choose the level of hotness and brand of low-sugar salsa you like. If you don't have Vege-Sal (affiliate link), just use a smaller amount of regular salt.
Recipe adapted from Not Your Mother’s Slow Cooker Recipes for Two (affiliate link).
Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 88mgSodium: 552mgCarbohydrates: 5gFiber: 2gSugar: 4gProtein: 28g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you choose lean pork chops and trim the fat on the edges plus pick a salsa that’s low in sugar, CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime are a great recipe for any phase of the South Beach Diet. You need low-sugar salsa to make this for South Beach or other low-carb diet plans, but other low-carb plans wouldn’t be worried about fat.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Use Slow Cooker Recipes to find more recipes like this one. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!