Since I've been posting about our trip out west, I've been craving some southwestern food. Yesterday I made barbecue pork chops in the slow cooker. They are so easy to make and since I'm always looking for short cuts to cooking, I put them in the slow cooker early in the morning. I always slice an onion on the bottom and then layer the chops on top, I added a little salt and pepper and let them cook on low until tender. My slow cooker runs a little hot, so they were ready in 4 hours of cooking. In the last 30 minutes I added some bottled barbecue sauce to the top of the chops. We love Sweet Baby Ray's Barbecue sauce.
To go along with the pork chops I made beans and rice. It's such a simple easy dish to make and goes quite well with pork. Really the beans and rice are sufficient without the meat, but there are folks in my house that want meat. Here is a very easy recipe that I adapted from the one on the Goya Black Bean can.
To a skillet add a couple tablespoons of olive oil. I added a diced onion, a diced red pepper and a couple cloves of minced garlic. Saute' for 5 or 6 minutes until the onion is translucent. Add 1 can of black beans (undrained), 3/4 cup water, 1 teaspoon oregano, 1 packet of Sazo'n Goya without Annatto, 1 tablespoon of white wine or cider vinegar. Let this simmer for about 15 minutes.
Serve over the rice of your choice and enjoy!
I thought I'd show you my latest needle felting project. He's made from wool from my friend Jeri's sheep, Sophia! Thank you Jeri!!