Crock Pot Pork Chops on Rice

Submitted by littleturtle

"Tender and very flavorful chops. All you need is a veggie and you have a satisfying dinner."

 

• Ready In: 5hrs 15mins
• Ingredients: 14
• Serves: 4-5

ingredients

• 1⁄2 cup brown rice
• 2⁄3 cup converted white rice
• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄2 cup onion, chopped
• 1 (4 ounce) can canned mushroom slices (drained)
• 1⁄2 teaspoon rubbed sage
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon dried thyme, divided
• 4 -6 boneless pork chops, 3/4 to 1-inch thick
• 1 (10 1/2 ounce) can beef consomme
• 2 tablespoons Worcestershire sauce
• 3⁄4 teaspoon paprika
• 1⁄4 teaspoon ground nutmeg

directions

1. Spray crock pot with non-stick spray.
2. In a skillet, combine rices with butter.
3. Sauté over medium-high heat, stirring occasionally, until rice is golden brown.
4. Remove from heat and stir in onion, mushrooms, sage, salt, pepper, and 1/2 teaspoon thyme. Pour rice mixture into slow cooker.
5. Arrange chops over rice.
6. Combine consommé and Worcestershire sauce and pour over chops.
7. Cover and cook on low 7-9 hours or on high 4-5 hours.
8. Combine remaining thyme with paprika and nutmeg; sprinkle over chops before serving.

Reviews

[Cinda Lu]

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!!

 

[Podkayne]

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 dry—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!