Crock Pot or Skillet Pork Chops and Rice
An easy and delicious pork chop and rice dinner, prepared in either a slow cooker or skillet, becomes a complete meal with the addition of frozen peas.
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Instructions
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Pat pork chops dry, season with salt and pepper, then toss with flour.
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Chop onion into 1/2-inch pieces and mince garlic.
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Heat olive oil in a large skillet and brown floured pork chops 2-3 minutes per side; remove chops.
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In the same skillet, cook chopped onions until translucent, then add minced garlic and cook for 1 minute more.
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For Slow Cooker Method: Place rice and parsley in the slow cooker, then layer with browned pork chops, cooked onions, and garlic. Deglaze the hot skillet with chicken stock and pour this broth over the ingredients in the slow cooker. Cover and cook on low for 4-6 hours until rice is tender; add thawed green peas 30 minutes before serving.
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For Skillet Method: Add rice and parsley to the skillet with the cooked onions, then top with browned pork chops. Pour in chicken stock and an additional 1/2 cup of water or stock. Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender; add frozen peas 5 minutes before serving.