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.