This recipe is a sort of "stone soup." I dug around in the fridge and added whatever I could find. I was pretty impressed with the end result. It's very versatile as you can add pretty much any veggie to it.

Ingredients

4 serv.

pork chops, thick cut↗4
(1 1/4 ounce) package dry onion soup mix↗1
fresh jalapeno, diced fine↗1
(10 ounce) can rotel1
large onion, sliced↗1
chopped cilantro1⁄4 cup
frozen corn kernels↗1⁄2 cup
salt and pepper

Step-by-step instructions

1
Place all ingredients in crock pot.
2
Cook on low for 7-9 hours.
3
Serve over rice.

Source: food.com

Original recipe ↗

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