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pork chop on blue plate with rice and carrots
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Slow Cooker Pork Chops and Rice

Slow Cooker Pork Chops and Rice are staples of a family favorite in an easy one-dish meal. This generous home-cooked recipe can be embellished with many types of vegetables and sides and makes enough to serve everyone around the table. Try this pork chop recipe in the slow cooker for perfectly tender meat and creamy light rice.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 603kcal
Author Jennifer Draper

Equipment

  • multi-cooker or slow cooker
  • Skillet

Ingredients

  • 2 pounds bone-in center cut pork chops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cups chicken broth
  • 1/2 cup diced yellow onion
  • 1 teaspoon jarred minced garlic
  • 1 1/2 cups basmati rice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Instructions

  • Heat oil and butter in skillet or multi-cooker over medium-high heat
  • Sprinkle pork chops with a pinch of salt and pepper plus ½ teaspoon of the dried thyme and add to skillet along with onion and garlic
  • Cook for 3-4 minutes on each side until lightly browned and until onion and garlic are lightly browned
  • Add to slow cooker along with broth
  • Cover and cook on high for 3-4 hours or low for 6-8
  • When about 1 hour remains remove pork chops and stir in rice, cream and remaining salt, pepper and thyme until evenly combined
  • Add pork chops back in, cover and cook on high for 45-60 minutes, stirring rice occasionally until rice is fully cooked

Notes

  • Store in the fridge for up to 3 days in an airtight container. Freeze portions in sealed containers for up to 3 months.
  • If reheating from frozen, allow time to defrost prior to warming; heat individual servings in the microwave or in a skillet on the stove.
  • Pork should reach an internal temperature of 145 ℉. Check the internal temperature near the end of cooking time to ensure the pork chops are thoroughly cooked and also to prevent overcooking.
  • If the rice happens to be too dry near the end, slowly add a small amount of liquid and allow it to cook for another 15-30 minutes.

Nutrition

Calories: 603kcal | Carbohydrates: 41g | Protein: 39g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 530mg | Potassium: 773mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg