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Slow Cooker Sazon Pork Chops with Peppers, Olives and Potatoes

These slow cooker pork chops are seasoned with Latin-inspired spices and cooked in a rich, savory sauce of tomatoes, olives, peppers and potatoes. Slow-cooking renders the chops tender so they practically fall off the bone, and the vegetables soak up all the flavor—making this a comforting, hands-off weeknight dinner.

These slow cooker pork chops are seasoned with Latin spices in a flavorful sauce with tomatoes, olives, peppers and potatoes. They literally fall off the bone when they come out of the slow cooker!
Crock Pot Sazon Pork Chops with Peppers, Olives and Potato

I love crock pot dinners because they simplify busy evenings—drop everything in the pot in the morning and come home to a flavorful meal. This recipe uses sazon and cumin to give the pork a bright, Latin-inspired profile. The tomato sauce, olives (alcaparrado or green pimento olives), red pepper and potatoes create a hearty sauce that’s perfect spooned over rice or served with a simple salad.

These slow cooker pork chops are seasoned with Latin spices in a flavorful sauce with tomatoes, olives, peppers and potatoes. They literally fall off the bone when they come out of the slow cooker!

At home the dish was a hit: my daughter loved it and declared it amazing, while my husband thought it was good but not quite his favorite—taste varies by household, but the pork turned out very tender and flavorful. This was my first time making pork chops in the slow cooker and it won’t be my last.

Notes on portion size: I weighed the pork after removing it from the bone and got about 4 oz cooked per serving; that is how the nutrition and serving-size information is calculated. If you prefer boneless pork chops, plan on about 5 oz raw per serving to yield approximately the same cooked portion.

Equipment tip: I use a 6-quart programmable slow cooker that lets me set the cooking time and then automatically switches to warm when finished. A probe-equipped model that shuts off when the meat reaches the desired temperature is useful if you want extra control over doneness.

Recipe Overview

Yield: 4 servings
Prep time: 10 mins
Cook time: 8 hrs (low)
Total time: 8 hrs 10 mins

Rating: 4.8 from 25 votes

Ingredients

  • 4 cloves garlic, crushed
  • 4 center-cut bone-in pork chops, trimmed of excess fat (about 32 oz with bones)
  • 1 1/2 tsp sazon (homemade or store-bought)
  • 1 tsp ground cumin
  • Kosher salt and black pepper, to taste
  • 2 tbsp all-purpose unbleached flour (for gluten-free, substitute sweet rice flour)
  • 8 oz Yukon Gold potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 (8 oz) can tomato sauce
  • 1/4 cup alcaparrado or green pimento olives
  • 1/4 cup plus 1 tbsp fresh chopped cilantro (reserve 1 tbsp for garnish)
  • 2 dried bay leaves
  • 1/4 cup water

Instructions

  1. Rub each pork chop with the crushed garlic. Sprinkle with sazon, ground cumin, about 1/4 tsp kosher salt and black pepper to taste.
  2. Lightly dust the seasoned chops with the flour, shaking off any excess. Arrange the chops in the bottom of the slow cooker.
  3. Top the chops with the diced potatoes and red bell pepper.
  4. Pour the tomato sauce and 1/4 cup water evenly over the pork and vegetables.
  5. Add the olives (alcaparrado), 1/4 cup chopped cilantro and the bay leaves to the slow cooker.
  6. Cover and cook on LOW until the potatoes are tender and the pork is very tender, about 8 hours (timing may vary by slow cooker).
  7. When done, transfer the pork chops to a platter and remove and discard the bay leaves.
  8. Stir the remaining 1 tablespoon fresh cilantro into the sauce. Spoon sauce and vegetables over each pork chop to serve. Serve with a scoop of brown rice if desired.

Serving Suggestions and Tips

  • Serve with brown rice, quinoa, or crusty bread to soak up the sauce.
  • For boneless chops, reduce initial seasoning amount slightly and check for doneness sooner; boneless chops will cook faster and can dry out if overcooked.
  • If you prefer a thicker sauce, remove the chops and simmer the sauce on the stovetop for a few minutes or stir in a slurry of cornstarch and water to thicken.
  • Adjust the amount of olives to your taste—alcaparrado brings a briny flavor that complements the tomato base.

Nutrition (per serving)

  • Calories: 267 kcal
  • Protein: 20 g
  • Carbohydrates: 22 g
  • Fat: 11 g
  • Fiber: 3 g
  • Cholesterol: 52 mg
  • Sodium: 793 mg
  • Sugar: 3 g

If you try this recipe, please leave a rating or comment to share how it turned out for you—feedback helps others and is always appreciated. Enjoy this flavorful, low-effort comfort meal any night of the week!