I always loved a baked pork chop rice casserole meal my Mom would make at home. I don’t think I requested anything more often when I lived at home or would visit more often. If the family wasn’t around when it was time to eat, they’d be lucky if I left any rice for them. She’d have to cook the pork chops first and they often ended up dry after baking, but nobody really cared, because this dish was all about the rice.
A few weeks ago Mom came across a crock pot version and said I had to try it. It’s even easier to make than the baked version because there is no prep work and the pork chops come out a lot more moist. I tried it last night. Success!
Crock Pot Pork Chop Rice Casserole
It may not look like much, but this is the best rice dish I’ve ever had.
The actual recipe calls for 2-3 pounds of pork chops, but I think that’s way too much, so I’ve adjusted below. I used about 1.2 pounds and cooked for almost 3 hours on high. I prefer to crock pot on low, but didn’t have the time for my first attempt.
- 1.5 lbs boneless pork chops
- Salt and Pepper to Taste
- 1 Cup Long-Grain Long Cooking Rice (not minute rice!)
- 10.75 oz Can Cream of Chicken Soup
- 10.75 oz Can Cream of Mushroom Soup
- 1 1/4 Cups Water
- 1.1 oz Package Onion Soup/Dip Mix
- 1/2 Tablespoon Seasoning Salt
- 1 teaspoon Worcestershire sauce
- Place chops evenly on the bottom of the crock.
- Stir together remaining ingredients until blended well.
- Spread over top of chops.
- Cover and cook on low for 4-6 or high for 2-3 hours. (Note: Time may vary, dish is done when your chops are tender and the rice has absorbed the liquid.)