Slow Cooker Salsa Pork Chops, gluten free, dairy free


I made this dish a couple week’s ago with some leftover bits and bobs in the fridge, one of those happy accidents that you know is a winner when everyone at the table begs for more. And the best part is that it’s easy-peasy and perfect to come home to after a busy day. The warm flavors of peppers combine with cumin and tomato in a sauce that compliments pork beautifully. Serve with a salad and roasted sweet potatoes or over rice, quinoa, mashed potatoes or cauliflower. It’s comfort food without the fuss.

I like to brown pork chops before adding to the slow cooker. Browning the meat gives a big pop of flavor to the final dish, but you can skip it if you are in a hurry.


Slow Cooker Salsa Pork Chops

1 tablespoon olive oil

6 pork chops, bone in or boneless

1 1/2 cups tomato sauce

1 cup salsa

3 tablespoons lime juice

1/2 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon salt, or to taste


Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.

In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.

Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.

Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2-3 hours until cooked through.