CROCK POT COCONUT/ TOMATILLO PORK CHOPS

Serves 4
prep time 15 min.
Cook time 7 to 8 hrs

• 4 pork chops 11/4 inch thick
• 10 tomatillos
• 2 garlic cloves
• 1/2 Spanish onion
• 1 teaspoon of cumin
• 3 cans of coconut milk
• I 1/2 cups of chicken stock
• 2 jalapeño
• 1 sheet of banana leaves
• 4 bay leaves
• Salt and pepper to taste

Directions

Season pork chops with salt and pepper. In a blender mix all of the ingredients except for the bay leaves and banana leaves . Place the pork chops with the coconut - tomatillo mix cover it with the banana leaves and cook over night in low heat until tender .  Degrease the juice and blended until smooth , you can use that
as a sauce .

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