Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 2 packets sazon seasoning (about 2 teaspoons)
• Kosher salt and freshly ground pepper
• 4 center-cut bone-in pork chops
• (about 2 1/2 pounds)
• 1 14.5-ounce can petite diced tomatoes
• 1 pound potatoes, peeled and sliced into 1-inch rounds
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup plus 2 tablespoons chopped fresh cilantro
• 4 cloves garlic, thinly sliced
• 2 bay leaves
• 1 tablespoon red or white wine vinegar

Instructions

1. Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.
2. Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.
3. Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.
4. Photograph by Christopher Testani