Crock Pot Pork Chops & Rice

Ingredients

See recipe card for exact amounts.

Ingredient Notes

pork chops – we prefer boneless pork chops that are about 4 ounces each. The type we get are about medium thickness, not thin. Thick pork chops or bone-in pork chops can be used. 

cream soups – two cans, I usually use cream of chicken soup and cream of mushroom soup. I always use Heart Smart or Heart Healthy varieties to minimize the sodium as much as I can, and we only eat meals like this occasionally.

onion soup mix – this is a great way to add additional flavor using only one ingredient.

fresh mushrooms – our grocery store almost always has pre-sliced mushrooms so we get those to make this as easy as possible. 

pepper – we use this for additional flavor. 

broth – I like chicken broth for this, again we always buy the lower sodium variety. 

rice – as explained above, we use boil-in-bag white rice because it cooks in 10 minutes and is perfect every time. We are just not fans of mushy rice or rice that isn’t the correct texture. They do have boil-in-bag brown rice so you can use that if you want. 

How to make Crock Pot Pork Chops with Rice

1. Spray the bottom of the slow cooker with non-stick cooking spray.
2. Place pork chops in first, then add the pepper, soup mix, mushrooms, canned soups and broth.
3. Cover and cook on low for about 6 hours or high about 3 hours. 
4. Cook the rice, remove the pork chops and give the sauce a good stir, then add the rice. The rice will absorb some of the sauce as it stands. 
5. Serve pork chops on a bed of rice.

Recipe notes:

This makes 4 servings, each with one pork chop and a large portion of rice. You can add more pork chops, up to a total of 8, to create 8 regular-sized servings. 

Cooking time is approximate and may be slightly different in your particular slow cooker. The thing I like most about slow cooking is that it is a little more forgiving than stove-top or oven cooking and I don’t have to be so precise. That, and it takes minimal effort to dump everything into the pot and let it do its thing.

Variations and additions

• You can brown the pork chops in a large skillet with a bit of olive oil, canola oil, or vegetable oil over medium-high heat before you place them in the crock pot, if you want. I skip this step to save time and because I want this to be as easy as possible.
• Use the combination of soup you like best, two chicken or two mushroom, and cream of celery soup or cheese soup can be substituted for one of the soups called for. 
• Not a fan of mushrooms? Just leave them out. 
• Fresh sliced onion would be a nice addition. 
• Add about a teaspoon of Worcestershire sauce for a more robust flavor. 
• A couple of cloves of fresh garlic or about a teaspoon of garlic powder can be added. 
• Skip the rice and serve over mashed potatoes or egg noodles.

Storage and reheating

Store in an airtight container in the refrigerator for about 3 days. Reheat in the microwave, in a foil covered baking dish in a 350° oven, or in a skillet on the stove-top.