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Slow Cooker Pork Chops and Rice

SUBMITTED BY: JENNIFERK2

"I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker."

RECIPE RATING:

Read Reviews (17)

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PREP TIME	10 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 boneless, center cut pork chops
1/3 cup uncooked brown rice
2/3 cup uncooked white rice
1/2 cup chopped onion
1/4 cup butter
8 ounces green peas
1 (5 ounce) can sliced water chestnuts, drained
4 ounces fresh mushrooms, sliced
1/2 cup water
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon pepper

DIRECTIONS

In a large skillet over medium heat, brown pork chops on both sides.
Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

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REVIEWS

Reviewed on Oct. 7, 2005 by Cookin Momma

I made this yesterday and cooked it on high for 4 hours - no mushy rice here! Also, we found... MORE

Reviewed on Sep. 21, 2007 by fluffymuffin

This really turned out for me. I used all brown rice, and when I browned my chops I did it in... MORE

Reviewed on Apr. 23, 2007 by kxo

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

kxo
Apr. 23, 2007

I tried the suggestion posted by others here to cook the dish on high for four hours to avoid mushy rice. Well, mine was still mushy, but not so much as to be unpalatable. I also used a package of flavored white and wild rice. The wild rice was much less mushy, so maybe if I make this again (and I might, as the boyfriend loved it), I'll just use wild rice. Because of the flavoring, I subbed out the beef broth for water. I also added a ton of herbs from the garden--the ones that worked best in this dish were basil, rosemary, parsley, and sage. I cut up cloves of garlic into quarters and put them on top of the pork chops. They turned out perfectly, and next time I try that trick I'll probably increase the amount of garlic used by 50%. Eating the pork chops with the garlic was about the only thing that made the chops worth eating, though. They were pretty dry, but the thicker pieces fared a little better. Spreading some horseradish on top helped when the garlic ran out. I also tossed some carrots in the crock pot, and they absorbed a lot of the flavor from the rice. This rating gets a three because I had to modify it heavily and it still turned out just okay. It managed to avoid a lower score because it is easy to make and the boyfriend wants me to make it again.

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6 users found this review helpful

I tried the suggestion posted by others here to cook the dish on high for four hours to avoid... MORE

Reviewed on Aug. 31, 2005 by mostollers

Very good taste. I will make again. Just make sure you don't use minute rice... it will... MORE

Reviewed on Feb. 2, 2007 by shakey

Made this yesterday - it was very tasty. My rice was not mushy, but I cooked on high for 4... MORE

Reviewed on Oct. 14, 2005 by Lisa Mc

This recipe has a good taste to it. The pork chops came out perfectly and could be cut with a... MORE

Reviewed on Jan. 2, 2008 by NinaT

I didn't have all the ingredients listed so I substituted the onion soup mix for Knor's... MORE

Reviewed on Jan. 14, 2007 by Greenbush Chef

what a disappointment this recipe was.............the rice was mush....the pork chops were... MORE

Reviewed on Sep. 26, 2006 by GatorCook

My rice turned out mushy. MORE

Reviewed on Oct. 6, 2005 by MSPAX1

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