This crockpot recipe delivers comforting pork chops and rice that’ll become a family favorite. With minimal prep and 6 hours of slow cooking, you’ll achieve tender pork and flavorful rice.
The result is a hearty meal that’s perfect for busy days. Simply add your ingredients to the crockpot and let it do the work. This recipe promises a satisfying dinner with minimal effort.
Ingredients for Pork Chop and Rice Crockpot
Comforting pork chops and rice come together in this easy crockpot recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Chops 🥩 | 1 ½ lb | Thick-cut, bone-in preferred |
| Uncooked White Rice 🍚 | 1 ½ cups | Long-grain variety |
| Chicken Broth 🍜 | 2 ½ cups | Low-sodium preferred |
| Cream of Mushroom Soup 🥘 | 1 can | Condensed, 10.5 oz can |
| Onion 🧅 | 1 whole | Sliced, any variety |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For browning pork chops |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
For the best results, use thick-cut pork chops—they hold up better to slow cooking. Most grocery stores carry them in the premium meat section. If you can find bone-in chops, that’s even better—more flavor. I usually grab mine from Costco when I’m stocking up, but the regular supermarket stuff works fine too.
No cream of mushroom soup? Make your own by sautéing mushrooms in butter, then blending with flour and broth. Fresh thyme is great if you’ve got it, but dried works at one-third the amount. The rice can be whatever variety you like—just adjust cooking liquid accordingly. For a richer dish, use chicken broth with a splash of cream.
This dish reheats beautifully—keeps for 3-4 days in the fridge. Freeze individual portions for up to 3 months. When reheating, add a splash of broth if it seems dry. The flavors meld together even better the next day, so it’s actually better as leftovers.
Why You’ll Love This Recipe
- Hands-Off Cooking: I love that I can just throw all the ingredients into the crockpot and let it do its magic – no need to babysit the cooking process.
- Rich, Savory Flavor: The combination of Cream of Mushroom Soup and Chicken Broth creates a ridiculously good sauce that infuses the pork chops and rice with deep, satisfying flavor.
- Perfect for Meal Prep: This recipe makes a generous batch, so I can prep lunches or dinners for the next day or two – it’s my secret weapon for busy weeks.
- Budget-Friendly Feast: Using affordable ingredients like pork chops and white rice, this dish is a solid choice when I need to feed a crowd without breaking the bank.
Step-by-Step Instructions for Pork Chop and Rice Crockpot
Follow these straightforward steps to create a comforting, satisfying meal with minimal effort.
Step 1: Sear the Pork Chops
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Sear the 1.5 lb Pork Chops for 2-3 minutes per side until they develop a nice brown crust. This step enhances the flavor and texture of the pork chops. Remove the pork chops from the skillet and set them aside.
The skillet will have browned bits stuck to it—don’t clean it yet. These bits will add depth to your dish. Simply set the skillet aside for now and proceed with the next steps.
Step 2: Prepare the Crockpot
Slice the 1 whole Onion and layer it at the bottom of your crockpot. The onion adds a sweet, caramelized flavor as it cooks. On top of the onion, add the 1.5 cups Uncooked White Rice. Make sure the rice is evenly distributed to ensure it cooks properly.
Pour in the 2.5 cups Chicken Broth, making sure the rice is fully submerged. The chicken broth provides the necessary moisture for the rice to cook and infuses it with flavor.
Step 3: Add Remaining Ingredients and Cook
Place the seared 1.5 lb Pork Chops on top of the rice layer. Add the 1 can Cream of Mushroom Soup around the pork chops. You don’t need to mix it; it will incorporate into the dish as it cooks. Sprinkle the 3 cloves Garlic Cloves, 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper over the top.
Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The pork chops should be tender, and the rice should be cooked and creamy. When done, garnish with 0.25 cup Fresh Parsley and serve hot.
Step 4: Serve and Enjoy
Once cooked, fluff the rice gently with a fork. Serve the pork chops on top of the creamy rice mixture. The dish should be comforting and satisfying, with the pork chops being tender and flavorful.
This recipe delivers on comfort, providing a hearty, satisfying meal with minimal effort. The slow-cooked pork chops and creamy rice make for a delicious combination that’s sure to please.
Pro Tips For Making Pork Chop And Rice Crockpot
- Brown the Chops: Take an extra 5-10 minutes to sear your pork chops before adding them to the crockpot – it adds a depth of flavor that’s worth the effort. I learned this the hard way—those extra minutes make a real difference in the final dish.
- Layer Wisely: Place the uncooked rice at the bottom of the crockpot, followed by the onion and pork chops on top. This ensures the rice cooks evenly and absorbs all the flavorful liquid.
- Watch the Liquid: Be careful not to overdo it with the chicken broth – too much liquid can leave you with mushy rice and bland pork chops. Use just enough to cover the ingredients, about 1 1/2 cups.
- Check the Rice: Give the rice a quick stir about 30 minutes before serving to prevent it from becoming sticky and clumpy. This simple step makes a big difference in the texture of your final dish.
Storing and Reheating pork chop and rice crockpot
Refrigerator Storage
Let your pork chop and rice mixture cool completely before refrigerating. Transfer to airtight containers within 2 hours of cooking. Store in the refrigerator for up to 4 days. ❄️
Freezer Storage
For longer storage, freeze individual portions in quart-sized freezer bags or airtight containers. Remove as much air as possible before sealing to prevent freezer burn. Label with the date and contents. Freeze for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator.
Reheating Instructions
Reheat refrigerated or thawed portions in the microwave or on the stovetop. For microwave reheating, cover with a damp paper towel and heat on medium power in 1-minute intervals until steaming hot. On the stovetop, reheat over low heat with a splash of chicken broth or water to prevent drying out. 🔥
Maintaining Quality
To maintain the best texture, avoid overheating. Stir gently when reheating to distribute heat evenly. If the rice seems dry, add a bit more chicken broth or water. The flavors will meld together even better upon reheating, making leftovers delicious.
Tips for Best Results
For optimal results, reheat only what you plan to eat. Repeated reheating can affect texture and flavor. If freezing, consider portioning into individual servings for convenience. Label containers with dates so you use the oldest first.
Nutrition Facts
Frequently Asked Questions
Can I use frozen pork chops for this crockpot recipe?
Yes, you can use frozen pork chops, but you’ll need to adjust the cooking time. Add 1-2 hours to the cooking time when using frozen pork chops. Make sure they reach a safe internal temperature of 145°F.
How do I prevent the rice from becoming mushy?
To prevent mushy rice, use the right ratio of rice to liquid and avoid overcooking. This recipe uses 1.5 cups of rice to 2.5 cups of chicken broth. Check the rice at the minimum recommended cooking time and adjust as needed.
Can I make this recipe without searing the pork chops?
While searing adds flavor, you can skip it if you’re short on time. The dish will still be delicious, but the pork chops might not have the same caramelized crust. If you skip searing, simply place the raw pork chops on top of the rice mixture and continue with the recipe.
Can I double this recipe?
Yes, you can double the recipe, but ensure your crockpot is large enough. A 6-quart crockpot is ideal for doubled recipes. Keep the cooking time the same, but check the pork chops and rice for doneness.
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