Pork Chops Rice Crock Pot Recipes

SLOW COOKER PORK CHOPS AND RICE

Steps:

• 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.

EASY CROCK POT PORK CHOPS

Steps:

• Spray slow cooker with cooking spray. Place pork chops in the slow cooker.
• Sprinkle ranch dressing powder evenly over the pork.
• Combine soups in a bowl and stir. Pour evenly over pork chops. Cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Remove pork chops and use the gravy to pour over a side of mashed potatoes, rice, or egg noodles.

CROCK POT PORK CHOPS

Steps:

• Place the pork chops in the crock pot.
• Sprinkle with onions and garlic over and around the chops.
• In a bowl mix together all remaining ingredients except the salt; pour over the chops.
• Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).
• Season with salt to taste if desired.
• Serve over rice.

SLOW-COOKER PORK CHOPS

Steps:

• Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
• Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
• About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.

SLOW COOKER PORK CHOPS AND RICE

Steps:

• Spray the slow cooker with non-stick spray.
• Add the pork chops.
• Next, add the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper.
• Add the cubed stick of butter on top.
• Replace the lid and cook ON LOW for seven hours.
• After seven hours, remove the lid and shred the pork chops with a fork.
• Add the rice and one more cup of water. Stir to make sure the rice is covered with liquid and replace the lid.
• Cook ON HIGH for 45-minutes to one more hour, or until rice is done cooking.
• Remove the lid, add the shredded cheese, and stir.
• Enjoy!

CROCK POT PORK CHOP RICE CASSEROLE

Steps:

• Place chops evenly on the bottom of the crock.
• Stir together remaining ingredients until blended well.
• Spread over top of chops.
• Cover and cook on low for 4-6 high for 2-3 hours. (Note: Time may vary, dish is done when your chops are tender and the rice has absorbed the liquid.)

SLOW COOKER PORK CHOPS AND RICE

Steps:

• If desired, brown the pork chops in a skillet first. Add the rice to the crock pot. Sprinkle with 1/3 of the onion soup mix. Evenly place the pork chops over the top or the rice. Spoon the mushroom soup over the pork, then sprinkle the remaining onion soup mix over that. Pour the water over the top. Cover, cook on low for 4-6 hours or until done. Optional: Add one can of sliced mushrooms (drained) on top of the chops.

CROCK POT PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Combine garlic powder, onion powder, dried thyme, paprika, salt and pepper in a small bowl. Rub over both sides of pork chops.
• Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted. Add the pork chops to the pan and brown on both sides, about 2 minutes per side. Remove pork chops to a clean plate.
• Add the onion and mushrooms to the skillet. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Stir in the flour followed by the chicken broth. Cook, stirring and scraping up any bits stuck to the bottom of the skillet, for a few minutes until the broth simmers and thickens. It should lightly coat the back of a spatula. Remove pan from the heat.
• Pour the contents of the skillet into the slow cooker. Place the pork chops on top. Cover and cook on low setting for 1 ½ to 3 hours. Pork chops are done when they reach an internal temperature of at least 145° F. (In my slow cooker, 1-inch thick boneless pork chops need about 1 ½-2 hours to cook through and bone-in take about 2 ½-3 hours.) Try to avoid over-cooking the pork chops, as that will make them dry.*
• Optional: To further thicken the gravy, remove the cooked pork chops to a clean plate and cover with foil. Turn the slow cooker up to high. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water. Pour the cornstarch mixture into the slow cooker and stir. Cook on high for 15-20 minutes, until the gravy thickens slightly. (Alternatively, you can heat the gravy in a pot on the stove over medium heat, stirring, for a few minutes until thickened.)
• Season with additional salt and pepper, to taste. Serve pork chops with mushroom gravy.

PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE

Steps:

• Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
• Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
• Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
• In a separate bowl, toss mushrooms with flour.
• Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.

PORK CHOPS & RICE (CROCK POT)

Steps:

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

PORK CHOPS & YELLOW RICE

Steps:

• Place pork chops in bottom of baking dish. Pour rice over the chops.
• Mix Rotel, soup and amount of water called for on rice directions in a bowl.
• Pour over rice and chops.
• Cover with foil and bake at 350 degrees for 35 - 45 minutes or until rice is done.