I’ve traveled to Texas with Barry a few times, and let me tell you something – I love it there! I’ve never been west of Texas…but that’s okay with me because Texas is where it’s AT. Barry and I have both agreed that if we had to live anywhere else besides here (and I love it here, so it would take a LOT to get me to move), it would be Texas.
Everything is bigger in Texas…so don’t buy any pansy pork chops for this dish. Go big or go home. When Victoria Gourmet asked me to test out some more of their spices, I was tickled when I saw that one of the blends was “Texas Red Seasoning.” That’s just an obvious choice for me.
These chops are so tender…and spicy. People in Texas are used to heat – bring it! I deviated a little bit from the original Victoria Gourmet recipe, but not too far.
I love recipes that call for pantry staples and normal ingredients. I don’t want recipes that call for weird stuff. I just don’t keep weird stuff around here. Except for me – I’m the weirdest thing in this house.
I do like having good quality spices in the pantry. Why? Well, because good spices REALLY make the dish. They bring so much flavor – it really makes every dish you make stand out.
The best part about the seasoning blends from Victoria Gourmet is that they can be used for anything…I love using them on my Crock Pot Whole Baked Chicken – it makes them SO good!
So, what happens if you don’t have any Texas Red Victoria Gourmet seasoning? Well first, be sad. Because it’s awesome. But then wipe your tears away and make a substitute. It’s not as awesome, but it will still work for this recipe.
I used pork chops for this recipe – bone-in. Why? Well, because they’re cheaper. I prefer boneless chops – but when the budget calls for bone-in, that’s what Stacy buys. Feel free to use whatever you like…except maybe fish. Fish would not be yummy. All my fish crock pot recipes have bombed ROYALLY. A nice pork loin would be a good choice too.
So, what have we learned? Buy what your budget affords…and don’t make this recipe with fish. Fish and houseguests stink after three days. <– Tweet This I know you’re probably scratching your head about that phrase, but I just like saying it so I try to stick it in any time I mention fish.
The original recipe called to brown the chops before putting them in the crock. I’ll just be honest here – I’m too stinkin’ lazy for that. I don’t want to brown my meat before putting it in the crock…unless it’s ground meat. Otherwise, why bother? I’d just finish browning the meat in the skillet and fix dinner. So, I just put these puppies straight in the crock. Booya.
This really is a fix-and-forget type dish. Slap it all in the crock, put on the lid, walk away and slobber until dinner time.
Note: this is really hot. Annie wouldn’t eat it and we were wiping our noses. So, if you’d prefer a milder dish, just cut back on the seasoning. And don’t move to Texas. There are no pansies in Texas…except the flower.
Crock Pot Texas Pork Chops
- 2 pounds pork chops
- 3 tablespoons Texas Red Seasoning (or make your own)
- 1 onion, sliced
- ½ cup chopped green pepper
- 1 can chopped green chilies (4 ounce size)
- 1 cup black beans (I used Spicy Black Beans)
- 1 can (28 ounce size) diced tomatoes with basil (or plain if you prefer)
- Place chops in greased crock (I used a 4 quart). Salt and pepper chops and sprinkle with 1 tablespoon of Texas Red.
- Place sliced onion and chopped pepper on top.
- Dump tomatoes, chilies, and beans on top. Don’t stir.
- Sprinkle with remaining 2 tablespoons of Texas Red.
- Cover and cook on low for 8 hours
Yield: 5 large servings