Latin Pork with Potatoes and Peppers

 I had to find a substitute for sazon seasoning online, but after that this was a delicious recipe. I made it in the Instant Pot instead by adding a cup of chicken broth (probably only needed 1/2) and then pressure cooking it for 30 minutes (25 probably would've been fine) and quick releasing. The sauce for the veggies was really yummy. The pork chops were pretty dry and tough, but it's hard to get pork chops to be otherwise... 

Latin Pork with Potatoes and Peppers

Recipe courtesy of Food Network Kitchen From: Food Network Magazine

Level: Easy
Total: 4 hr 30 min Prep: 30 min Cook: 4 hr
Yield: 4 servings

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

Directions:

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.