Pork Chops & Rice (Crock Pot)

Submitted by Claudia Dawn

"A terrific tasting and simple crock pot recipe that can also be prepared in the oven. There's something about the onions that brings this recipe to life. Be sure to well grease the crock pot to avoid sticky clean up."

 

• Ready In: 8hrs 5mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 cup Minute Rice (uncooked)
• 1 lb boneless pork chop (4 or 5)
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (14 ounce) can chicken broth
• 1 (4 ounce) can mushrooms
• 1 small onion, sliced
• 1 teaspoon garlic powder
• salt and pepper

directions

1. Layer in a well greased crock pot on low for 8 hours, or on high for 4 hours.
2. Also works well in the oven on 375°F for 1-2 hours, covered.

Reviews

[Joseph G.]

This recipe was very good - the chops were extremely tender and the flavor was wonderful. This is a "do again" meal, raved those for whom I cooked. I heeded the other reviews, though, and didn't add any Minute rice (to avoid mushy rice)- just made the pork chops. I made Stove-Top stuffing on the side, which was compatible with the gravy even (mashed potatoes, on the side, would have worked as well, too). I used two thick pork chops with bone-in (12-oz each) and made the following modifications to the remainder of the recipe: First, I seasoned the chops with coarse salt and coarse pepper and then browned the chops on both sides for 5 to 6 minutes each side. Then, I layered all the ingredients (without rice) in the order presented on the ingredient list. I sliced the onion into flat circles and separated the rings. I used diced, fresh mushrooms instead of canned, and I added minced garlic (2 tsp. - we like a lot, but even this amount is not too potent) in addition to the garlic powder. I slow-cooked the meal for only 5 1/2 hours on low (not that it couldn't go the whole length of time; just that I started late and the chops were more than well cooked after 5 hours). I actually made the whole meal in the Ninja Cooking system, which allows me to do the stove-top browning and then the slow cooker all in one pot. Will be making this one again. I'm wondering whether rice really would have been a problem. I could see Minute rice being overly mushy with this cooking time, but I wonder what regular rice would do. There seemed to be plenty of liquid, and the gravy would definitely provide enough flavor. Or, I might just stick with stuffing on the side; it was a perfect combination.

 

[Mary W.]

Very good recipe. I used chicken instead of pork chops (just because thats what I had defrosting...) and it worked perfectly, but IM SURE the pork chops would be EXCELLENT with this recipe too....perfect consistency, and SO easy!

 

[ohgoodie]

Wonderful flavor, everyone loved it. Porkchops tender. Used fresh mushrooms, which were good. Next time I'll use regular rice as Minute rice was a little too mushy for my taste...it came out kind of like risotto.

 

[PetSitter]

Made this using one can of cream of mushroom and one can of cream of chicken soup and jarred mushrooms. We liked the pork chops, but the rice had some flavor we didn't like. We're thinking it was the jarred mushrooms, would probably be better with fresh.

 

[jjrodney]

I will definitely cook this again. Instead of 2 cans of cream of mushroom soup, I used one of cream of chicken and 1 cream of mushroom and it turned out great. I used regular rice but only 3/4 of a cup and followed the same recipe. It was not necessary to do the finger trick. I also put some quartered potatoes on the top. Thanks for this great dish.