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Two thick, seared golden-brown pork chops resting in a bed of white long-grain rice inside a slow cooker, topped with thick beige gravy and fresh green parsley.

Ultra-Comforting Crockpot Pork Chops and Rice

This SEO-optimized Crockpot Pork Chops and Rice recipe features golden-brown seared thick-cut pork chops nestled in tender long-grain white rice, completely smothered in a rich, creamy beige pan gravy.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops & Sear
  • 4 pieces thick-cut boneless pork chops About 1.5 inches thick
  • 1 tbsp olive oil (15ml)
  • 1 tbsp butter (15g)
  • 1 tsp salt (5g)
Creamy Gravy & Rice
  • 1 can cream of mushroom soup (10.5 oz / 298g)
  • 2.5 cups low-sodium chicken broth (600ml), warm
  • 1.5 cups long-grain white rice (300g), thoroughly rinsed
  • 1 tsp garlic powder (3g)
  • 1 tsp coarse black pepper (2g), plus extra for garnish
  • 0.25 cup fresh green parsley (15g), coarsely chopped

Equipment

  • 1 Large Cast-Iron Skillet Essential for creating a golden-brown crust.
  • 1 6-Quart Slow Cooker Use a white ceramic insert for best heat distribution.

Method
 

Preparation and Searing
  1. Pat your thick-cut pork chops completely dry with paper towels. Season both sides generously with salt and half of your coarse black pepper.
  2. Heat the olive oil and butter in your cast-iron skillet over medium-high heat. Place the pork chops into the hot skillet and sear undisturbed for 3 to 4 minutes per side to develop a deep, golden-brown crust. Transfer the seared chops to your slow cooker.
Slow Cooking
  1. In a medium bowl, whisk together the cream of mushroom soup, warm chicken broth, garlic powder, and the remaining coarse black pepper. Pour this liquid directly over the pork chops in the slow cooker.
  2. Cover the crockpot with a tight-fitting lid. Cook on LOW for 4 hours until the pork chops are incredibly tender.
Adding Rice and Finishing
  1. Temporarily remove the pork chops to a plate. Pour your thoroughly rinsed long-grain white rice into the bubbling beige gravy and stir well. Nestle the pork chops back into the rice.
  2. Cover the crockpot, turn the heat up to HIGH, and cook for an additional 45 to 60 minutes until the rice is tender and the liquid has thickened into a gravy.
  3. Generously sprinkle the entire dish with coarsely chopped fresh green parsley and an extra pinch of coarse black pepper. Serve immediately.

Notes

Tip 1: Always rinse your long-grain white rice until the water runs clear to prevent a gummy texture.
Tip 2: Do not skip the searing step; the golden-brown crust adds crucial flavor and texture to the final dish.