Divide the red pepper sauce among plates and top with the greens and pork chops. In bottom of crock pot/slow cooker, place sliced onions evenly. Ingredients lists for the Crock Pot Pork Chops Fajitas. Thinly slice the collards and leek toss together. Instructions Lightly season both sides of each pork chop with salt and pepper, as desired. Grill until well marked and cooked through, about 4 minutes per side. Season the pork chops with salt and pepper. These slow cooker pork chops are absolutely loaded Chickpeas, bell peppers, and zucchini bring body to the dish while pineapple and jalapeno give the pork.
Remove to a cutting board and tent the collards and leek with foil to steam. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes.
Cook, covered, on low for 2-3 hours or until meat is tender. In a large skillet, brown chops in oil on both sides. Add pork chops, one at a time, and dredge to coat. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil season with salt and pepper and toss. In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Wash the collards, leaving a lot of excess water on the leaves. Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil.
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