Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Yield: 8 SERVINGS
This slow-cooker dish is made with only a few readily available ingredients and guarantees to come out superb always! A complete meal in one with melt-in-your-mouth pork chops with rice and tons of melty cheese. An amazing weeknight dinner that’s perfect for busy days, super budget-friendly, and incredibly easy to throw together. It’s another of my favorite pork chop dish – hearty, filling, and nutritious! Leftovers are great, too. Top any leftovers with some toast for a quick weeknight meal. Or easily divide the recipe in half if serving smaller portions.
Ingredients
1 stick of butter, cubed
4 boneless pork chops
1 c. water
2 c. chicken broth
1 – 10.5 ounces can cream of mushroom soup
1 teaspoon dried onion flakes
1 teaspoon garlic powder
2 c. rice (long-grain white rice)
1 to 1-1/2 c. shredded cheddar cheese
1 c. water (to add toward the end with the rice)
1 teaspoon salt
1 teaspoon pepper
How to make Slow Cooker Pork Chops and Rice
Step 1: Using a non-stick spray, grease a slow cooker. Place the pork chops followed by the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper. On top, add the cubed stick of butter.
Step 2: Cover the slow cooker and set it on low setting for 7 hours.
Step 3: Take the lid off after 7 hours. Using a fork, shred the pork chops.
Step 4: Next, add the rice and pour in 1 more c of water. Stir well so the rice is covered with liquid. Cover the slow cooker again and set it on high setting for 45 minutes to an hour.
Step 5: Once the rice is cooked, remove the lid and stir in the shredded cheese.
Step 6: Serve the pork chops and rice right away. Enjoy!
Note:
Feel free to add 1 or 1-1/2 cups of shredded cheese if desired.
Nutrition Facts:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 460 | TOTAL FAT: 32g | SATURATED FAT: 16g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 111mg | SODIUM: 1116mg | CARBOHYDRATES: 15g | FIBER: 1g | SUGAR: 1g | PROTEIN: 27g
Ingredients
- 1 stick of butter, cubed
- 4 boneless pork chops
- 1 c. water
- 2 c. chicken broth
- 1 - 10.5 ounces can cream of mushroom soup
- 1 teaspoon dried onion flakes
- 1 teaspoon garlic powder
- 2 c. rice (long-grain white rice)
- 1 to 1-1/2 c. shredded cheddar cheese
- 1 c. water (to add toward the end with the rice)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Step 1: Using a non-stick spray, grease a slow cooker. Place the pork chops followed by the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper. On top, add the cubed stick of butter.
Step 2: Cover the slow cooker and set it on low setting for 7 hours.
Step 3: Take the lid off after 7 hours. Using a fork, shred the pork chops.
Step 4: Next, add the rice and pour in 1 more c of water. Stir well so the rice is covered with liquid. Cover the slow cooker again and set it on high setting for 45 minutes to an hour.
Step 5: Once the rice is cooked, remove the lid and stir in the shredded cheese.
Step 6: Serve the pork chops and rice right away. Enjoy!
Notes
Feel free to add 1 or 1-1/2 cups of shredded cheese if desired.
