This crockpot recipe transforms simple ingredients into a tender pork chop and rice dish that’s perfect for busy days. With minimal prep and hands-off cooking, you’ll come home to a comforting meal that’s ready to serve.
The combination of pork chops, rice, and savory seasonings creates a comforting bowl of goodness that’s sure to become a family favorite. Let’s get started with this easy recipe that’s ready in just a few hours.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Pork Chop and Rice Crockpot
Simple ingredients come together for a comforting crockpot meal that’s ready when you are.
For the best results, use thick-cut pork chops—they stay tender during the long cooking time. Most grocery stores carry them in the meat department. If you’re feeling fancy, grab some fresh thyme from the produce section. For the rice, long-grain varieties like jasmine or basmati work beautifully, but regular white rice is fine too.
No cream of mushroom soup? Make your own by sautéing mushrooms in butter until they’re soft, then mixing with flour and broth. Want more flavor? Add 1/2 cup frozen peas or diced bell peppers during the last hour. If you prefer fresh garlic and onion, use 2 cloves minced garlic and 1/4 cup diced onion instead of the powdered versions.
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 chicken broth if it seems dry. The flavors meld together even more on the second day, making it a great meal prep option.
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Why You’ll Love This Recipe
I’ll be real: I love that this recipe makes great leftovers – the flavors meld together even more on the second day, and it’s a great way to stretch my grocery budget.
Hands-Off Cooking: I love that I can throw all the ingredients into the crockpot in under 10 minutes and come home to a perfectly cooked pork chop and rice dish.
Rich, Savory Flavor: The combination of cream of mushroom soup and dried thyme gives this dish a depth of flavor that’s ridiculously good – the pork chops come out tender and juicy every time.
Family-Friendly Feast: This recipe is a solid choice for a weeknight dinner because it’s easy to scale up or down depending on how many people I’m feeding, and it’s always a hit with my family.
Step-by-Step Instructions for Pork Chop and Rice Crockpot
Follow these straightforward steps to create a comforting, tender meal that’s perfect for busy days.
Step 1: Sear the Pork Chops
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the 1.5 lb Boneless Pork Chops and sear for 2-3 minutes per side until they develop a nice brown crust. This step is crucial as it locks in the juices and adds flavor to the dish. Transfer the seared pork chops to the crockpot.
Don’t worry if the pork chops aren’t fully cooked at this stage; they’ll finish cooking in the crockpot. The initial searing is essential for developing that rich, caramelized flavor that elevates this comfort food.
Step 2: Prepare the Rice and Sauce Mixture
In a separate mixing bowl, combine the 2.5 cups Chicken Broth, 1 can Canned Cream of Mushroom Soup, 1 tsp Dried Thyme, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Whisk the mixture until it’s smooth and well combined. Then, add the 1.5 cups Uncooked White Rice to the bowl and stir until the rice is evenly coated with the liquid mixture.
This step ensures that the rice cooks evenly and absorbs all the flavorful liquid. The cream of mushroom soup adds a rich, creamy element to the dish, while the thyme and garlic powder provide aromatic depth.
Step 3: Assemble and Cook in the Crockpot
Pour the rice and sauce mixture over the seared pork chops in the crockpot. Sprinkle the 1 tsp Salt and 0.25 tsp Black Pepper evenly over the top. Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The pork chops are done when they reach an internal temperature of 145°F, and the rice should be tender and fully cooked.
During the last 30 minutes of cooking, check the consistency of the rice and sauce. If it’s too thick, you can stir in a bit more chicken broth to achieve your desired consistency. This flexibility allows you to customize the dish to your liking.
Step 4: Garnish and Serve
Once the cooking time is complete, remove the lid from the crockpot and sprinkle the 0.25 cup Fresh Parsley over the top. Gently stir to distribute the parsley evenly throughout the dish. Serve hot, directly from the crockpot, ensuring that each serving includes both tender pork chops and flavorful rice.
The fresh parsley adds a bright, fresh note to the rich, comforting flavors of the pork and rice. This final touch enhances both the visual appeal and the overall flavor profile of the dish.
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Pro Tips For Making Pork Chop And Rice Crockpot
Brown the Chops: Take an extra 10 minutes to sear your boneless pork chops before adding them to the crockpot – it makes a real difference in the flavor. I learned this the hard way—those browned bits add depth to the whole dish.
Layer Wisely: Place the uncooked white rice at the bottom of the crockpot and pour the chicken broth over it first. This ensures the rice cooks evenly and absorbs all that flavorful liquid.
Don’t Overcook: Resist the urge to cook on high for the entire time – switching to low after 4-5 hours helps prevent the pork from becoming tough. My grandmother swore by this, and she was right: the pork stays tender.
Mix the Soup: Whisk the canned cream of mushroom soup before adding it to the crockpot to avoid lumps. I was skeptical until I tried it – now my pork chop and rice dish is creamy and smooth every time.
Dietary Considerations for This Dish
Making It Gluten-Free
This crockpot recipe is naturally gluten-free if you use a gluten-free cream of mushroom soup. Many brands now offer gluten-free versions, such as Campbell’s Gluten-Free or Pacific Foods. Always check labels to ensure the product meets your dietary needs.
Keto Modifications
To make this dish keto-friendly, replace the rice with cauliflower rice or zucchini noodles. You’ll need to adjust the cooking time significantly since vegetable alternatives cook much faster than rice. Add them during the last 30-45 minutes of cooking.
Low-Sodium Adjustments
For a lower-sodium version, use low-sodium chicken broth and reduced-sodium cream of mushroom soup. You can also omit the added salt or replace it with a salt-free seasoning blend. Be mindful that some broth brands can be quite high in sodium, so check labels carefully.
Dairy-Free Options
To make this recipe dairy-free, look for a dairy-free cream of mushroom soup alternative. Some brands use coconut milk or other dairy substitutes. You can also make your own dairy-free version by blending sautéed mushrooms with coconut cream and spices.
Other Dietary Considerations
This recipe is already fairly adaptable. For a spicy kick, add 1/2 tsp red pepper flakes or diced jalapeños. To make it more substantial, stir in some frozen vegetables like peas or carrots during the last 30 minutes of cooking. The dish reheats well, making it perfect for meal prep.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 420kcal
% Daily Value
Total Fat 18g23%
Saturated Fat 5g25%
Cholesterol 60mg20%
Sodium 800mg35%
Total Carbohydrate 35g13%
Dietary Fiber 2g7%
Sugars 2g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use frozen pork chops in 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 an internal temperature of 145°F before serving.
2
How do I prevent the rice from becoming mushy?
To prevent mushy rice, use the right ratio of liquid to rice and avoid overcooking. This recipe uses 2.5 cups chicken broth for 1.5 cups rice, which should yield perfectly cooked rice. Check the rice during the last 30 minutes of cooking and add more broth if needed.
3
Can I prepare this recipe without searing the pork chops?
While you can skip searing the pork chops, it’s not recommended. Searing adds a rich, caramelized flavor and helps lock in juices. If you’re short on time, you can sear them quickly in a hot pan for 1-2 minutes per side. This step makes a big difference in the final flavor.
4
How long does this dish keep in the refrigerator?
This crockpot pork chop and rice dish keeps well in the refrigerator for 3-4 days. Store it in an airtight container and reheat with a splash of chicken broth if it seems dry. The flavors actually meld together better on the second day.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
