CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime simmer in the slow cooker while you’re busy doing other things! Salsa Pork Chops are low-carb, gluten-free, low-glycemic, dairy-free, and South Beach Diet friendly, and with the right salsa this could be Paleo or Whole 30. Use Slow Cooker Recipes to find more recipes like this one.

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When I first tried this recipe for 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’m happier with it, and 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, 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

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime found on

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, garlic powder, Vege-Sal, 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 your favorite low-sugar salsa with 2 T fresh-squeezed lime juice. (For Paleo or Gluten-Free be sure to check salsa ingredients.) 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.)

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime found on

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

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime are perfect to make on a day that  you’re busy doing other things!


  • 4 pork 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 (or use a smaller amount of regular salt)
  • 1/2 tsp. fresh ground black pepper (or less if you’re not a pepper fan)
  • 1 T olive oil (or less for a non-stick pan)
  • 1 cup salsa
  • 2 T fresh-squeezed lime juice
    (If you want more sauce you could use 1 1/2 cups salsa and 3 T lime juice)


  1. Trim all fat around the edges of pork chops and discard fat.
  2. Combine ground cumin, garlic powder, Vege-Sal or salt, and fresh ground black pepper in a small bowl.
  3. Then use the spice mixture to rub the trimmed pork chops on both sides.
  4. 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.)
  5. Spray sides and bottom of the slow cooker with olive oil or non-stick spray.
  6. Put browned pork chops into the slow cooker, pour over salsa-lime mixture, and cook on high for 2-3 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.)
  7. Serve hot, with a little sauce spooned over each pork chop.
  8. 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 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 Mild, but choose the level of hotness and brand you like.

To learn more about Vege-Sal.

Recipe adapted from Not Your Mother’s Slow Cooker Recipes for Two.

All images and text ©

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’d need low-sugar salsa to make this for other low-carb diet plans, but they probably 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. You can alsoFollow Kalyn’s Kitchen on Pinterestto see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member ofYummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

CrockPot Salsa Pork Chops with Cumin, Garlic, and Lime found on