Six boneless pork chops
15 oz. can of "Mexican style" beans
1.5 c picante sauce (I used Pace)
Spice it up with seasoning of your choice, cumin, garlic, etc. Combine all and leave on low for six to eight hours.
If you use boneful pork chops, the bone may break down and leave shards in the dish after eight hours.
15 oz. can of "Mexican style" beans
1.5 c picante sauce (I used Pace)
Spice it up with seasoning of your choice, cumin, garlic, etc. Combine all and leave on low for six to eight hours.
If you use boneful pork chops, the bone may break down and leave shards in the dish after eight hours.
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SF Bay Area
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