Oh my!! This is awesome!! I had to make a couple of changes, only because I had to use what was on hand. I used a pork tenderloin that was marinated in honey mustard, I cut it into medallions and used them instead of chops. Also used all white rice as I had no brown. The only other change was I used homemade beef stock instead of consomme, added a bit more than suggested.. Otherwise, I used all spices listed and followed the instructions as listed. Flavors were wonderful, meat tender and delish!!!Thanks turtle!!
I heavily modified this recipe, so I won't rate it, but it came out pretty well. I used 1 cup of regular short-grain brown rice and no white rice, and substituted 2 cups of mushroom broth in place of the consomme. I also used fresh sliced mushrooms for the canned. I browned some pork tenderloin steaks in the butter, set them aside, then browned the onion and mushrooms before sauteing the rice. After 7 hours on low, the rice ended up a bit caramelized on the top, which scared me at first, but I liked the flavor. The pork was a little dryâ€”I should have used a less lean cut. My husband didn't like the mushy texture of the rice very much, and I thought the herbs and spices sprinkled on top were a dud. But overall it was okay, and I'm pleased to find that you can do brown rice in the cooker this way, so thanks for the recipe!