The other day I was so fixated on making a savory tart with my new pan that I totally forgot to put the pork in the crock pot. I had grand plans for this piece of meat and it eventually got prepared, but, for the next day. I think I was planning on some type of shredded pork sandwiches but ended up making this instead. I love how it turned out. Sometimes things happen for a reason and I think my delay in preparing the original meal helped in making this yummy pork dish.
I am not sure what to call it. I guess it could be a pork chili, or pork taco meat or a pork dip. By the time I got some of it, I used it as a dip with my corn tortilla chips. I helped myself to some cheese and sour cream and had the best lunch.
I guess my night owls (aka...teenagers) got a hold of it in the middle of the night and devoured most of the pork yumminess. This is what I call it..PORK YUMMINESS!
I had the uncooked corn tortilla's and decided to try my hand at frying them myself..WOW, they are 10X's better than the store bought. I might just have to do it this way for now on. My family even loved the freshly made chips. That is always a good sign.
6 boneless pork chops
1 T. cumin
1 can of diced tomatoes
1 can of black beans, drained
To prepare the pork chops, I laid them all out on my cutting board. With my garlic powder, salt and pepper, I seasoned each side with a good sprinkling. This is mostly done by personal preference. Some like more salt and pepper or things to be really garlicky. You know your own taste buds and will have to figure this one out for your family. If I were to do measurements for my family, each pork chop would get: 1/8 tsp of each (this is for both sides).
Next I get my crock pot out and ready to go. I lay 3 pork chops on the bottom, pour my canned tomatoes and black beans, then add the remaining 3 pork chops. I then sprinkle the cumin on the top.
I cook this on high for 6 hours or all day on low for 8-10 hours. You will know it's done because the pork should pull apart. If you are home, then I would stir the mixture after the 6 hour mark to make sure the cumin is blended.
The chips are easy. I filled a large pot with about 3 inches of oil. WIth the heat on medium high, I waited until it started to bubble and added my cut tortillas. I noticed mine were done when the floated to the top and stopped bubbling. If these are too dark for you, then you may want to remove them while they are still bubbling. The will continue to cook for just a moment. I also like to salt them when they are still warm. The salt will stick to each chip easier.
Written by Sherron Watson