"I came up with this recipe by combining 3 other recipes and adapting it for the slow cooker." — JENNIFERK2
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boneless, center cut pork chops
uncooked brown rice
uncooked white rice
1 (5 ounce) can
sliced water chestnuts, drained
fresh mushrooms, sliced
1 (1 ounce) envelope
dry onion soup mix
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!
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.
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!
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.
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!!!
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pork Chops and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 579
** Calories from Fat: 180
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