1 onion, sliced

1 red bell pepper, sliced

1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more topping

6 cloves garlic, finely chopped

1 tbsp plus 1 tsp extra-virgin olive oil

4  bone-in pork chops ( 3/4 inch thick; about 2 1/4 pounds

2 tsp ground cumin

Kosher salt and freshly ground pepper

2 oranges, halved

1 cup white rice

1/2 cup frozen peas

1  tbsp white wine vinegar

  1. Toss the onion, bell pepper, cilantro and garlic with 1 tbsp olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 tsp salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 tsp olive oil, squeeze in the juice of 1 large of 1 orange and add the squeezed orange halved. Cover and cook on low until the pork is very tender, 7 to 8 hours.
  2. Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
  3. Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

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