Spanish Pork Chops

I share a lot of my family recipes on my blog. I grew up in a family of chef’s and great cooks. When I decided to embark on eating clean and becoming healthier I was concerned if I would get to enjoy these family recipes. I began to “clean up” some of my family recipes and found that no flavor was sacrificed.  Most of the time my food tasted better. You don’t realize the additives and preservatives in food and how you can taste them until you eliminate them. It is quite eye opening.

This recipe derives from my grandmother who would make Spanish Pork Chops over the stove top. The process was timely and required some attention. Switching it over to making it in a crock pot has truly made this recipe so simple and easy. The traditional recipe calls strictly for green pepper, but you could use yellow, orange or red. It would just give a different flavor palette due to the sweetness of the colored peppers though. The pork chops can also be served by themselves with rice, noodles or mashed potatoes. We have typically eat it over buttered rice, but the choice is yours!

Spanish Pork Chops
8 thick-cut boneless pork chops
1 – 28oz can of organic diced tomatoes (no sugar)
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
2 gloves garlic, minced
1 tablespoon of organic honey
1 large onion, julienned
1 green pepper, julienned

The first part of this recipe is optional and personal preference. I prefer to brown certain meats before cooking them in a crock pot. This just consists of taking a skillet, adding a little olive oil, lightly seasoning the meat (with a little s/p and garlic powder) and browning the outside. You are not cooking the meat through, just searing the meat and locking in flavor. I prefer to do this, but you can skip that part if you like. After I brown the pork chops, I add them to crock pot and top with onions and peppers. In a separate bowl I mix together tomatoes, salt, pepper, turmeric, smoked paprika, garlic and honey. Pour this mixture over pork chops and veggies. Cover crock pot and cook on high for 4 hours or on low 6-8 hours. The pork chops should be tender, but not breaking apart when you stir. Serve with rice, noodles or potatoes.

21 Day Fix: Measure meat in red container and veggies in green

Leave a Comment

Your email address will not be published. Required fields are marked *