Slow Cooker Pork Chops and Rice Recipe - Allrecipes.com
Slow Cooker Pork Chops and Rice Recipe
  • READY IN 8+ hrs

Slow Cooker Pork Chops and Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 10 mins

Directions

  1. In a large skillet over medium heat, brown pork chops on both sides.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Oct 07, 2005

I made this yesterday and cooked it on high for 4 hours - no mushy rice here! Also, we found it to be delicious - it was flavorful. I can't imagine it being too bland - there was enough salt in it between the butter, broth, Worcestershire and soup mix. I used a can of condensed beef broth - perhaps the others used low sodium or bouillon cubes? Anyway, even my kids liked it, and my husband said he would definitley like to have this again. It was very easy to prepare and the meat was so tender! This one is a keeper!

 
Most Helpful Critical Review
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.

 
Sep 21, 2007

This really turned out for me. I used all brown rice, and when I browned my chops I did it in butter, seasoning salt, and poultry powder. My family really liked it. I'll be making this again!

 
Feb 02, 2007

Made this yesterday - it was very tasty. My rice was not mushy, but I cooked on high for 4 hours, maybe that is the key to this recipe. We found it very flavorful and the pork chops were super tender. Will be making this one again.

 
Oct 06, 2005

When I started it I thought it would be wonderful but it turned out terrible. I followed this recipes exactly and the rice turned to mush (not minute rice either) and the pork chops were bland. It was a waste of money. We threw it out and went to Wendy's. Sorry...maybe if it was tweaked it would be better

 
Oct 05, 2009

this is an excellent base recipe. I used pork roast instead of chops. I did 4 hours on the slow cooker. I added the rice 2 hours into the bake. I added water, onions, onion soup mix, peas, pepper, and a little more water after I noticed the rice a little dry. I didnt add anything else, so I didnt do this recipe exact. It came out wonderful. My hubby says his mom would put the rice underneath the meat so it gets all the juices and IS mushy, which they like. Since I added my rice late, and on top, it wasnt mushy. It was perfect!!!

 
Sep 20, 2010

I have made this recipe many times and my family asks for it at least once a month. I usually double the amount of rice and liquids because the rice is the favorite part for my family. I like to use parboiled rice because it seems to always turn out perfect, never mushy. I sometimes just make the rice by itself and serve it with a roast.

 
Jan 02, 2008

I didn't have all the ingredients listed so I substituted the onion soup mix for Knor's Vegetable Soup and used country style pork ribs.......EXCELLENT! It's now become a family favorite!

 

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Nutrition

  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 42.1 g
  • 84%
  • Sodium
  • 1134 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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