Slow Cooker Pork Chops And Rice Recipes

Steps:

• In a large skillet over medium heat, brown pork chops on both sides.
• Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
• Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

Steps:

• Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
• Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
• Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
• Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

Steps:

• Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients.
• Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
• Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.

Steps:

• Place the pork chops in crockpot.
• Mix the remaining ingredients and pour over chops.
• Cook on low 8-10 hours or high 3-4 hours.

Steps:

• In a large skillet, brown chops in oil in batches; drain. Transfer to a 5-qt. slow cooker. Layer with onion, red pepper and mushrooms. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over vegetables., Cover and cook on low for 5-6 hours or until meat is tender. Serve with rice.

Steps:

• Combine soup, dressing mix, garlic, and broth.
• Sprinkle chops with pepper. Do not salt them.
• Place chops in slow cooker and pour soup mixture over top.
• Cover and cook on high for 3-4 hours or low for 6 hours.

Steps:

• Trim excess fat off pork chops, sprinkle with a little salt and pepper if desired, and place in slow cooker.
• Combine teriyaki sauce, soup, sugar and ginger in a bowl and mix until well blended.
• Pour mixture over pork chops.
• Cook on Low setting of slow cooker for 5-6 hours.

Steps:

• Sprinkle pork chops with pepper. Place pork chops in 3 1/2- to 4-quart slow cooker. Sprinkle with garlic. Pour soup over pork chops.
• Cover; cook on Low heat setting 7 to 8 hours or until the pork is fork-tender. Remove pork chops from slow cooker and place on plate; cover to keep warm.
• About 30 minutes before serving, make rice as directed on package. Stir together cornstarch and water. Stir cornstarch mixture into mushroom sauce in slow cooker. Heat in slow cooker 5 minutes. Serve sauce over pork chops and rice.