Mexican pork chops from the slow cooker, casserole dish, roasting bag or Roman pot

Ingredients for 4 servings:

• 4 pork chops with no visible fat
• 2 tbsp oil for frying
• 1 small can of pineapple pieces (approx. 450 g), drained, collect the juice
• 1 bell pepper(s), red, diced
• 2 chili peppers (e.g. jalapenos), finely chopped
• 2 small onions or shallots, diced
• 1 tbsp coriander greens, weighed or chopped
• n. B. Coriander leaves for garnishing, if desired.
• n. B. Salt and pepper from the mill
• 1 pinch of sugar
• 1 tbsp mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

gently braised meat – tender as butter with great taste – cooks almost by itself

Heat a pan, then add the oil and quickly and very hot fry the chops on both sides. The first side is done when it easily lifts from the bottom of the pan. Turn over and season the already cooked side generously with salt and pepper. When the second side is also done, remove the chops from the pan, season the second side as well, and spread a thin layer of mustard on both sides. Place them in the slow cooker (or roasting pan or roasting bag). Sauté the peppers, chili, and onion in the pan for a few minutes. When the onion begins to brown, sprinkle with sugar, stir again, and add to the chops. Add all the remaining ingredients, except for the coriander for garnish. Cook in the slow cooker on “LOW” for 6 hours. Place the roasting pan, Dutch oven, or roasting bag in a cold oven and braise for approximately 5 hours at 70-80°C or 3 hours at approximately 100°C. Of course, you can also cook the dish in a pot on the stovetop at the lowest heat. Soak the Römertopf (Roman pot) in water for 30 minutes before starting, then proceed as directed in the recipe. Then place the pot in a cold oven and braise at 160°C for approximately 1.5 hours. This recipe is best reheated—so it’s easy to prepare ahead of time.