Crockpot Pork Chops And Rice
Crockpot pork chops and rice are super simple and the addition of cream of mushroom takes everything to the next level in this slow cooker recipe.
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Servings: 4 serving
Ingredients
- 4 thick-cut pork chops
- 1.5 cup chicken broth
- 10 ounce can of cream of mushroom soup
- 1.5 cup minute rice, dry
- 1 chicken bouillon cube
Instructions
- First, pat the pork chops dry then lightly season with salt and pepper. Grab a plate and add the flour and season the flour (1/4 cup flour+1/4 tsp salt+1/8 tsp pepper).
- Turn a pan on medium-high heat with a little oil. Dip the pork chops in the dry flour on both sides and shake off the excess. Sear both sides in the frying pan until golden brown then remove and place in the crockpot.
- Combine the mushroom soup and chicken broth. Use a whisk or gradually add the chicken broth into the mushroom soup slowly to prevent lumps. Then pour on top of the pork chops in the crockpot.
- Crumble the chicken bouillon cube on top.
- Cook the pork chops on high for 3-4 hours or low for 5-6 hours. Once done, remove the pork chops then add in the minute rice. Stir every few minutes until the rice has absorbed the liquid.
- Plate the rice and pork chops then serve.
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