There is something utterly comforting and satisfying about a warm, hearty meal like this Classic Crockpot Pork Chops and Rice Recipe. Imagine tender pork chops slowly simmered to perfection alongside creamy, flavorful rice that’s infused with aromatic herbs and spices. This dish feels like a big, cozy hug on a plate, making it ideal for busy weeknights or relaxed weekend dinners. The magic here lies in how simple ingredients come together in the crockpot to create a rich, flavorful one-pot meal with minimal effort but maximum taste.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, ensuring the pork chops stay juicy and the rice absorbs all the wonderful savory flavors. These basics might be pantry staples for many, but combined, they elevate this dish to something truly special.
- 4 pork chops: Choose chops at least 1-inch thick to keep them tender and juicy during the slow cooking process.
- 2 tbsp butter: Using a quality butter like Kerrygold enhances richness and adds a silky finish.
- 1 cup rice: The rice cooks alongside everything, soaking up all the delicious broth and seasonings.
- 2 cans condensed cream soup: Campbell’s Cream of Mushroom is my go-to for its deep, creamy flavor that ties the whole dish together.
- 3.5 cups chicken stock: This adds savory depth and prevents the rice from drying out.
- 1 packet onion soup mix: Brings that distinctive, comforting onion flavor that punches up the dish wonderfully.
- 1.5 tsp garlic: Fresh or powdered, garlic gives a fragrant, warm note that complements the pork perfectly.
- 1 tsp parsley: Adds a mild herbal freshness that balances out the creamy and savory ingredients.
- 1/2 tsp ground mustard: Offers a subtle tang that contrasts beautifully with the cream soup’s richness.
- 3/4 tsp black pepper: Provides gentle heat and enhances all the other flavors.
- 1/4 tsp smoked paprika: Brings a smoky undertone, making the dish a little more exciting and complex.
How to Make Classic Crockpot Pork Chops and Rice Recipe
Step 1: Prepare the Base
Start by melting the butter in your crockpot, then add the rice, condensed cream soups, chicken stock, and onion soup mix. Stir everything gently to combine the creamy texture with the broth and rice. This mixture forms the rich, flavorful base that will infuse your pork chops with moisture and taste as it cooks.
Step 2: Season the Pork Chops
While the base simmers, season your pork chops generously with garlic, parsley, ground mustard, black pepper, and smoked paprika. Don’t be shy here; these spices are essential to giving the pork chops their distinct, mouthwatering flavor.
Step 3: Layer and Cook
Lay the pork chops gently on top of the rice mixture in the crockpot. Cover the pot with its lid, set the temperature to low, and cook for about 4 hours. This slow cooking allows the pork to become tender without drying out while the rice absorbs those savory juices, becoming creamy and delicious.
Step 4: Final Touches
Once done, check the rice’s tenderness and the pork’s internal temperature to ensure it’s cooked through. Give the whole dish a gentle stir to mix the juices back into the rice, then let it rest for a few minutes before serving. This step helps all the flavors meld beautifully.
How to Serve Classic Crockpot Pork Chops and Rice Recipe
Garnishes
Fresh parsley or some chopped green onions sprinkled on top bring a lovely pop of color and a fresh, herbal brightness that contrasts nicely with the creamy rice and richly seasoned pork chops. A small dollop of sour cream can add a tangy creaminess that some guests adore.
Side Dishes
Since this recipe is a comforting one-pot meal, lighter, crisp side dishes complement it best. Try a simple mixed greens salad with a vinaigrette or steamed green beans tossed with lemon and garlic for a refreshing bite that balances the richness.
Creative Ways to Present
Serve the pork chops on a large platter with the rice on the side, or scoop generous portions directly onto each plate for a cozy, homestyle feel. For a dinner party, place the chops atop a bed of rice, then drizzle with a touch of the creamy cooking sauce and garnish with herbs to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The pork chops may soak up a little more liquid, making the rice even creamier and sometimes thicker as it sits.
Freezing
This Classic Crockpot Pork Chops and Rice Recipe freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. To prevent texture changes in rice, slightly undercook before freezing and finish cooking after thawing if desired.
Reheating
Reheat leftovers gently in the microwave or on the stovetop over low heat, adding a splash of chicken stock or water to loosen the rice if it has thickened. Cover the dish while reheating to keep moisture locked in and pork chops tender.
FAQs
Can I use different types of pork chops for this recipe?
Absolutely! Bone-in or boneless pork chops both work, but thicker cuts are best to prevent drying out during the slow cooking process. The key is to have chops about 1 inch thick.
What kind of rice works best for this dish?
Long grain white rice is ideal since it cooks evenly and absorbs flavors well in the crockpot. Avoid instant or quick-cooking rice varieties as they may turn mushy.
Can I substitute the cream of mushroom soup?
Yes. Cream of chicken or cream of celery soups can be used for a slightly different flavor, but the cream of mushroom adds a lovely earthiness that complements the pork beautifully.
Is it possible to make this recipe on the stove instead of a crockpot?
You can adapt this recipe for stovetop by cooking the pork chops separately and preparing the rice with the liquids and soup on low heat, stirring often. However, the slow cooker method offers an unmatched depth of flavor and ease.
How do I know when the pork chops are fully cooked?
The pork should reach an internal temperature of 145°F (63°C). In a crockpot setting of 4 hours on low, this generally happens naturally, but using a meat thermometer is the safest way to check.
Final Thoughts
This Classic Crockpot Pork Chops and Rice Recipe is truly one of those comforting home-cooked meals that feels like it took a lot more effort than it actually does. It brings together simple ingredients into a rich, flavorful dish that everyone at the table will love. I promise once you try it, it will become one of your go-to recipes for busy days or anytime you crave a warm, cozy dinner.
Print
Classic Crockpot Pork Chops and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Crockpot Pork Chops and Rice recipe is a comforting, easy-to-make dish perfect for busy weeknights. Tender pork chops are slow-cooked with flavorful rice, cream of mushroom soup, and a savory blend of seasonings to create a creamy, hearty meal that requires minimal prep and cooks to perfection in the crockpot.
Ingredients
Meat
- 4 pork chops (at least 1-inch thick to prevent drying out)
Dairy
- 2 tbsp butter (preferably Kerrygold unsalted butter)
Grains
- 1 cup rice
Canned Goods
- 2 cans condensed cream of mushroom soup (Campbell’s recommended for extra richness)
- 3.5 cups chicken stock
Seasonings and Spices
- 1 packet onion soup mix
- 1.5 tsp garlic powder or minced garlic
- 1 tsp parsley
- 1/2 tsp ground mustard
- 3/4 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Prepare the Crockpot: Lightly grease the bottom of your slow cooker with a small amount of butter or non-stick spray to prevent sticking.
- Layer Ingredients: Place the uncooked rice evenly at the bottom of the crockpot. Pour in the condensed cream of mushroom soup and chicken stock, then stir to combine thoroughly ensuring the rice is submerged.
- Add Seasonings: Sprinkle the onion soup mix, garlic, parsley, ground mustard, black pepper, and smoked paprika over the rice and liquid mixture. Stir gently for even seasoning distribution.
- Add Butter: Dot the mixture with pieces of the butter to add richness while cooking.
- Place Pork Chops: Arrange the thick pork chops on top of the rice and soup mixture, making sure they are evenly spaced and submerged slightly in the liquid for maximum flavor absorption.
- Cook: Cover the crockpot and cook on low for approximately 4 hours (240 minutes), or until pork chops are fully cooked and rice is tender.
- Finishing Touches: Check seasoning and adjust salt and pepper if desired. Let the dish sit for a few minutes before serving to thicken slightly.
- Serve: Serve the pork chops over the creamy rice mixture with your choice of vegetable sides for a complete meal.
Notes
- Make sure pork chops are at least 1 inch thick to avoid drying out during slow cooking.
- Using cream of mushroom soup adds extra richness and creaminess to the dish.
- If you prefer a thicker rice texture, reduce the chicken stock slightly or cook uncovered for the last 30 minutes.
- Butter choice can impact flavor; Kerrygold unsalted butter is preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
