Ingredients
- 1 cup onion, sliced
- 1 cup bell pepper (sliced, red pepper)
- 1/2 cup cilantro, roughly chopped (fresh leaves and stems, leave some out for garnish)
- 6 cloves garlic, minced
- 4 teaspoons olive oil
- 4 (2 pounds) pork loin chops
- 2 teaspoons cumin
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground pepper, or to taste
- 2 oranges, halved
- 210 grams dry rice (dry 1 cup)
- 1/2 cup peas, frozen
- 1 tablespoon white wine vinegar
How to Make
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Step 1: Combine onion, red pepper, cilantro and garlic with 1 tablespoon olive oil in a slow cooker.
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Step 2: Rub pork chops with cumin, 3/4 teaspoon salt and about 1/4 teaspoon pepper. Add to slow cooker.
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Step 3: Drizzle remaining olive oil, juice of one orange and the squeezed orange shells over meat and veggies.
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Step 4: Cover, cook on low until pork is tender, about 7 hours.
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Step 5: Near end of slow cooker time, prepare rice according to package directions. Add frozen peas on top of rice during last few minutes of cooking.
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Step 6: Remove pork chops, remove bones if using bone-in pork chops, discard orange halves. Pull pork with two forks.
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Step 7: Stir vinegar and juice of 1/2 of the remaining orange into the slow cooker. Season with salt, pepper and juice of remaining 1/2 orange to taste.
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Step 8: Return pulled pork to slow cooker.
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Step 9: Fluff up the rice and stir in the peas.
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Step 10: Serve pork next to rice and top with extra cilantro.
We hope you enjoy this recipe!
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