Pork Chops Rice Crock Pot Recipes

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!

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.

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

TENDER SLOW COOKER PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches; drain. Transfer to a 5-qt. slow cooker. Layer with onion, red pepper and mushrooms. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over vegetables., Cover and cook on low for 5-6 hours or until meat is tender. Serve with rice.

CROCKPOT RICE AND PORKCHOPS RECIPE - (4.4/5)

Steps:

• Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt). Place chops in slow cooker and pour soup mixture over top. Cover and cook on high 4 hours or low 6-7 hours. Serve over rice.

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.

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.

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

CROCK POT PORK CHOPS ON RICE

Steps:

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