First of all, let me apologize right away for not having photos of this delicious recipe.  I was all wrapped up in “Suzy Homemaker” mode yesterday and totally, completely forgot about taking pictures!

But, I will promise you this is a very yummy recipe and worth fixing for your family.  My picky-snicky girlies even loved it.

And, who doesn’t love a crock-pot recipe? I mean, the crock-pot is the greatest kitchen appliance of all time (next to the stand mixer and food processor, but who’s counting?) and probably will be until someone invents a device to help you cut onions without crying your eyes out like I did this past Saturday – but that is another story for another day.

On to the recipe. 

I found the original recipe on All Recipes. I love that website. I love that I can search for a recipe, or ingredient list, and then read the recipe, but ALSO (and this is the best part to me) read the comments that other folks put out there about their experience with the recipe. How the tweaked it, what worked, what didn’t, etc.  Awesome.

Ok, I digress again. Sorry.

Here is the recipe, really.

Slow Cooker Pork Chops and Rice

  • 4-5 servings
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours

Ingredients:

4 pork chops (I used bone-in)
2 cups uncooked white rice
1/4 cup butter
1 can beef broth
1 cup water
1 package Lipton Mushroom & Onion soup mix
1 package Lipton Savory Herb & Garlic soup mix
1/2 cup flour
Houston House Seasoning (see link here for recipe)
1/2 cup frozen corn
olive oil

  1. Season chops with House Seasoning.
  2. In a large bowl, mix flour, generous portion of House Seasoning and 1/2 of the packet of the Herb & Garlic seasoning.
  3. Heat a skillet with about 2 tbsp of olive oil.
  4. Dredge chops in the flour mixture. Cook in skillet until they are lightly browned.
  5. Coat insides of crock pot with olive oil. (or just spray with some Pam)
  6. Layer in the crock pot: rice, butter, broth, water, soup mix (both packs) corn.
  7. Mix gently.
  8. Once chops are browned, layer on top of rice mixture.
  9. Cook 4-5 hrs on high. (I haven’t tried this on low and for a longer time because I was afraid the rice would get mushy)

Check on it (if you can) about an hour before cooking is complete – I noticed I needed a little more water in mine.

This is soooo yummy.  I hope you enjoy!

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