18 Crock-Pot Pork Chop and Rice Recipes

Kick weeknight dinner boredom to the curb with these 18 Crock-Pot pork chop and rice recipes. They’re cozy, foolproof, and perfect for busy home cooks craving comfort food without the fuss. Let’s dive into skillet-free dinners that practically make themselves!

Classic Cream of Mushroom Pork Chops and Rice

Rich and comforting, this Classic Cream of Mushroom Pork Chops and Rice is a crock-pot wonder that transforms humble ingredients into a luxurious weeknight meal. Perfectly seared pork chops simmer low and slow in a velvety mushroom sauce, then are served over fluffy white rice for a dish that feels both nostalgic and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the Creamy Mushroom Sauce

• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder

For the Rice

• 2 cups water
• 1 cup long-grain white rice
• 1/2 teaspoon salt

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 minutes per side, until golden brown. Transfer to the slow cooker.
3. In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5 minutes.
4. Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
5. Pour in the condensed cream of mushroom soup, chicken broth, heavy cream, dried thyme, and onion powder. Stir to combine and bring to a gentle simmer.
6. Pour the mushroom sauce over the pork chops in the slow cooker. Ensure the chops are mostly submerged.
7. Cover and cook on LOW for 4 hours, or until pork is tender and cooked through (internal temperature of 145°F).
8. About 30 minutes before serving, prepare the rice: In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
9. Serve the pork chops and sauce over the steamed rice. For a silky finish, stir an extra tablespoon of butter into the sauce before serving.

Each forkful offers a tender pork chop bathed in an impossibly creamy, earthy mushroom sauce that clings to every grain of rice. For an elegant twist, garnish with fresh parsley and a sprinkle of cracked black pepper, or serve alongside roasted green beans for a complete meal.

Honey Garlic Pork Chops and Rice

Honey garlic glazed pork chops, slow-cooked to tender perfection, meet fluffy steamed rice in this comforting weeknight dinner. The sweet-savory sauce clings to each chop, creating a glossy finish that elevates a simple meal into something special.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

For the Pork Chops

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/3 cup honey
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground ginger

For the Rice

• 1 cup long-grain white rice
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter

Instructions

1. Season both sides of the pork chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the pork chops for 2-3 minutes per side until golden brown. (Tip: This step locks in flavor and creates a beautiful crust.)
4. Transfer the seared chops to a slow cooker.
5. In a small bowl, whisk together 1/3 cup honey, minced garlic, 1/4 cup soy sauce, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, and 1 teaspoon ground ginger until smooth.
6. Pour the honey garlic sauce over the pork chops, turning to coat evenly. Cover and cook on low for 4 hours. (Tip: Flip the chops halfway through cooking for even glaze distribution.)
7. During the last 20 minutes of cooking, prepare the rice: In a medium saucepan, combine 1 cup rice, 2 cups water, 1/2 teaspoon salt, and 1 tablespoon butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed.
8. Remove the pork chops from the slow cooker and let rest for 5 minutes. (Tip: Resting allows juices to redistribute, keeping the meat moist.)
9. Serve the honey garlic pork chops alongside the steamed rice, drizzling extra sauce from the slow cooker over the top.

The pork chops emerge from the slow cooker bathed in a glossy, sweet-savory sauce that pairs beautifully with the buttery rice. Each bite offers a tender, fall-apart texture with a hint of ginger warmth—perfect for a cozy dinner that feels both effortless and refined.

Tomato Basil Pork Chops and Rice

Just imagine coming home to the aroma of tender pork chops simmered in a rich tomato basil sauce, nestled alongside perfectly cooked parmesan rice. This rustic Italian-inspired dish, made effortlessly in your Crock-Pot, brings weeknight elegance to your table with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 4 boneless pork chops (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 can (15 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup chicken broth
• 1 cup long-grain white rice
• 2 cups water
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• Fresh basil leaves for garnish

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown. Tip: Searing locks in moisture and adds deep flavor.
3. Transfer the seared pork chops to the slow cooker.
4. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to remove any raw acidity. Tip: Cooking the paste enhances its sweetness.
5. Add the crushed tomatoes, dried basil, dried oregano, and chicken broth to the skillet. Stir and bring to a simmer, then pour the sauce over the pork chops in the slow cooker.
6. Cover and cook on low for 4 hours (or on high for 2 hours) until the pork chops are fork-tender. Tip: Low and slow yields the most tender results.
7. About 30 minutes before serving, prepare the rice: In a saucepan, bring 2 cups water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the butter and Parmesan cheese until melted. Tip: Letting rice rest yields fluffier grains.
8. Serve the pork chops and sauce over the Parmesan rice, garnished with fresh basil leaves.

Often served with a crisp green salad and crusty bread, these pork chops boast a luscious sauce that perfectly coats the Parmesan rice. The combination of tender meat and creamy, savory rice makes this a comforting meal that feels both indulgent and effortless.

Smoky BBQ Pork Chops and Rice

Deep, smoky, and tangy-sweet, these slow-cooked pork chops transform into tender morsels that melt on the tongue, while the rice absorbs every drop of the rich barbecue sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Pork Chops and Rice

• 4 bone-in pork chops (about 1 inch thick), patted dry
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup uncooked long-grain white rice
• 1 1/2 cups low-sodium chicken broth
• 1 cup smoky barbecue sauce
• 2 tbsp packed brown sugar
• 1 tbsp Worcestershire sauce
• Chopped fresh parsley for garnish

Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Season both sides of the pork chops with the spice mixture.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 2–3 minutes per side until deeply golden brown. (Tip: A deep sealocks in flavor and adds a crust that withstands the slow cooker.)
3. Transfer the seared chops to a plate. In the same skillet, briefly deglaze with a splash of broth if desired, but not necessary.
4. In a 6-quart slow cooker, combine the rice, chicken broth, barbecue sauce, brown sugar, and Worcestershire sauce. Stir to dissolve the sugar. (Tip: Use long-grain rice for best texture; it holds up well during long cooking.)
5. Nestle the pork chops into the rice mixture, spooning some sauce over the tops. Cover and cook on LOW for 4 hours, or until the pork is fork-tender and the rice is cooked through. (Tip: Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.)
6. Let the dish rest, covered, for 5 minutes. Then fluff the rice with a fork, taste and adjust seasoning if needed. Garnish with parsley and serve hot.

Ultimately, each bite delivers a harmonious balance of smoky, tangy, and sweet notes, with rice that's perfectly tender. Serve with a side of coleslaw for a complete meal that feels both rustic and refined.

Lemon Herb Pork Chops and Rice

Lemon and herb-infused pork chops, slow-cooked to tender perfection, rest atop a bed of fluffy rice in this effortless Crock-Pot meal that delivers bright, fresh flavors with minimal hands-on effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the Lemon Herb Marinade

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Pork Chops

• 4 boneless pork chops, about 1 inch thick (6 ounces each)

For the Rice

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth, divided
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a medium bowl, whisk together lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper until emulsified.
2. Place pork chops in a gallon-sized resealable bag and pour the marinade over them. Seal, pressing out excess air, and massage to coat. Refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. (Tip: Overnight marinating yields the most tender, flavorful results.)
3. Remove pork chops from the marinade and pat dry with paper towels; discard the remaining marinade.
4. Heat a large skillet over medium-high heat and lightly coat with oil. Sear pork chops for 2–3 minutes per side until golden brown. (Tip: Searing locks in moisture and adds rich caramelized flavor.)
5. Transfer the seared pork chops to a 6-quart Crock-Pot. Add 1/4 cup of the chicken broth to the bottom of the pot to prevent sticking.
6. Cover and cook on LOW for 4 hours, or until pork is fork-tender and reaches an internal temperature of 145°F on an instant-read thermometer. (Tip: For best texture, avoid overcooking; use a thermometer for accuracy.)
7. While the pork cooks, prepare the rice: In a medium saucepan, bring the remaining 1 3/4 cups chicken broth to a boil over high heat.
8. Stir in the rice, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
9. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in butter and fresh parsley until butter is melted and rice is light and fluffy.
10. To serve, spoon rice onto plates, top with a pork chop, and drizzle with the cooking juices from the Crock-Pot.

Just a squeeze of fresh lemon and a sprinkle of parsley elevate this dish, making it a bright, satisfying meal that feels both special and effortless. Serve alongside a crisp green salad or roasted vegetables for a complete, company-worthy dinner.

Teriyaki Pineapple Pork Chops and Rice

Glistening with a glossy teriyaki glaze, these tender pork chops absorb the tropical sweetness of pineapple as they simmer low and slow. Served over fluffy jasmine rice, this effortless one-pot meal transforms weeknight dinner into a vacation on a plate.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup pineapple chunks (canned in juice, drained, reserve juice)
• 1/2 cup reserved pineapple juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed light brown sugar
• 2 tablespoons mirin
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)
• 1 cup jasmine rice
• 1 1/2 cups water (for rice)
• Sliced green onions for garnish
• Sesame seeds for garnish

Instructions

1. In a small bowl, whisk together reserved pineapple juice, soy sauce, brown sugar, mirin, grated ginger, and minced garlic. (Tip: For a deeper umami, use tamari instead of soy sauce.)
2. Place pork chops in a slow cooker. Pour the sauce over the chops and top with pineapple chunks. (Tip: Searing the pork chops in a hot skillet for 2 minutes per side before adding to the slow cooker will caramelize the surface for extra richness.)
3. Cover and cook on low for 6 hours or high for 3 hours, until the pork is fork-tender. (Tip: Resist opening the lid during cooking to maintain even heat.)
4. Transfer the pork chops and pineapple to a serving platter and tent with foil to keep warm.
5. In a small bowl, stir together cornstarch and 2 tablespoons water to make a slurry. (Tip: Always mix cornstarch with cold water before adding to hot liquid to prevent clumping.)
6. Pour the cooking liquid from the slow cooker into a saucepan. Bring to a simmer over medium heat, then whisk in the cornstarch slurry. Cook until thickened, about 2–3 minutes.
7. Meanwhile, in another saucepan, bring 1 1/2 cups water and jasmine rice to a boil. Cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
8. Serve the pork chops and pineapple over the rice. Drizzle with the thickened teriyaki sauce and garnish with sliced green onions and sesame seeds.

A symphony of sweet and savory, each bite of the glazed pork chop melts against the fluffy rice, while the pineapple offers bright bursts of acidity. For a complete meal, serve alongside steamed bok choy or a crisp cucumber salad.

Mexican Style Pork Chops and Rice with Salsa

With a gentle infusion of cumin and smoky chipotle, these slow-cooked pork chops surrender to tenderness while the rice absorbs a vibrant salsa-forward character. This one-pot dish balances bold Mexican spices with the comforting simplicity of a weeknight meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 270 minutes

Ingredients

For the pork chops

• 4 boneless center-cut pork chops (about 1 inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chipotle powder
• 2 tablespoons olive oil

For the rice and salsa

• 1 cup long-grain white rice
• 1 cup salsa (medium or hot)
• 1 cup chicken broth
• Fresh cilantro for garnish (optional)

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. In a small bowl, combine ground cumin, chili powder, garlic powder, onion powder, and chipotle powder.
3. Rub the spice mixture evenly over the pork chops.
4. Heat olive oil in a large skillet over medium-high heat.
5. Sear the pork chops for 2-3 minutes per side until golden brown. (Tip: avoid crowding the pan; sear in batches if necessary for a proper crust.)
6. Transfer the browned pork chops to the slow cooker.
7. Pour salsa and chicken broth into the same skillet, scraping up any browned bits from the bottom. (Tip: this deglazing step infuses the cooking liquid with concentrated flavor.)
8. Pour the salsa mixture over the pork chops in the slow cooker.
9. Cover and cook on low for 4 hours.
10. After 4 hours, stir in the rice, ensuring it is fully submerged in the liquid. (Tip: adding the rice later prevents it from becoming mushy; it will cook to a perfect tender consistency.)
11. Cover and cook on low for an additional 30-40 minutes, until the rice is tender and the liquid is mostly absorbed.
12. Fluff the rice with a fork and let the dish rest for 5 minutes before serving.
13. Garnish with fresh cilantro, if desired.

Layered with smoky heat and tender rice, each morsel offers a satisfying interplay of textures. Serve with a dollop of sour cream and sliced avocado for a cool, creamy counterpoint.

Creamy Parmesan Pork Chops and Rice

Kick off your weeknight dinner with a dish that feels like a warm hug: slow-cooked pork chops bathed in a luscious, creamy Parmesan sauce, served over tender rice. This effortlessly elegant meal comes together in the slow cooker, delivering deep flavor and melt-in-your-mouth texture with minimal hands-on effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup long-grain white rice
• 1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of the pork chops with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
2. Sear the pork chops for 3 minutes per side, until golden brown. Transfer to the slow cooker. (Tip: Searing locks in moisture and adds a caramelized crust.)
3. Add 1 cup long-grain white rice and 1 1/2 cups low-sodium chicken broth to the slow cooker, stirring to combine with the pork chops.
4. In a small bowl, whisk together 1 cup heavy cream, 1/2 cup grated Parmesan cheese, and 2 cloves minced garlic. Pour the mixture over the pork and rice. (Tip: Use freshly grated Parmesan for the best melt and flavor.)
5. Cover and cook on LOW for 4 hours, or until the pork is tender and the rice is cooked through. (Tip: Resist lifting the lid during cooking to maintain temperature.)
6. About 10 minutes before serving, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir the slurry into the slow cooker to thicken the sauce. Let it sit uncovered for 10 minutes.
7. Serve the pork chops and rice with the creamy sauce spooned over the top.

Creamy, cheesy, and luxuriously tender, these pork chops become a one-pot wonder when paired with rice. For a pop of color and freshness, garnish with chopped parsley or a few lemon zest curls before serving—it’s the bright finish this comforting dish deserves.

Apple Cider Pork Chops and Rice

Zesty autumn evenings call for a dish that warms the soul. These Apple Cider Pork Chops and Rice, slow-braised in the Crock-Pot, deliver tender meat infused with sweet-tart apple cider and aromatic spices.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups apple cider, divided
• 1 1/2 cups chicken broth, divided
• 1 teaspoon dried thyme
• 1 cup long-grain white rice

Instructions

1. Season pork chops evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until deep golden brown. Transfer to the slow cooker. (Tip: Searing locks in flavor and creates a richer sauce.)
3. Add sliced onion and minced garlic to the skillet; cook for 2 minutes until softened. Pour in 1/2 cup apple cider, scraping up any browned bits from the bottom. Transfer the mixture to the slow cooker.
4. Add the remaining 1 cup apple cider, 1 cup chicken broth, and dried thyme to the slow cooker. Stir to combine. Cover and cook on low for 4 hours or high for 2 hours, until the pork is fork-tender.
5. About 30 minutes before serving, prepare the rice. Carefully ladle 1 cup of the hot cooking liquid from the slow cooker into a medium saucepan (strain out solids if desired). Add the remaining 1/2 cup chicken broth and bring to a boil. (Tip: Using the braising liquid infuses the rice with savory apple notes.)
6. Stir in the rice, reduce heat to low, cover, and simmer for 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. (Tip: Letting rice rest ensures fluffy, separate grains.)
7. Remove pork chops from the slow cooker and let rest for 5 minutes. Serve each chop over a bed of rice, spooning extra cooking liquid over the top. (Tip: For a silky finish, whisk a tablespoon of cold butter into the remaining sauce before serving.)

Keep a bowl of extra cooking liquid nearby to drizzle over each serving; it’s like liquid gold. The tender pork and fluffy rice soak up the complex flavors, creating a comforting yet elegant meal that celebrates the season.

Curry Coconut Pork Chops and Rice

Embark on a culinary journey with these tender slow-cooked pork chops bathed in a fragrant coconut curry sauce, served over fluffy basmati rice. The aromatic spices and creamy coconut milk meld together to create a deeply satisfying dish that feels both exotic and comforting.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• 4 (6-ounce) boneless pork chops
• 1 tablespoon vegetable oil
• 1 (13.5 ounce) can full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup basmati rice
• 1 1/2 cups low-sodium chicken broth
• Fresh cilantro leaves for garnish (optional)

Instructions

1. Season both sides of the pork chops evenly with salt and pepper. For best flavor, let them sit at room temperature for 15 minutes before searing.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 2–3 minutes per side, until a deep golden crust forms. Work in batches if needed to avoid crowding the pan.
3. In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, ground ginger, and ground turmeric until smooth. Taste the sauce; it should be bold and aromatic, as the flavors will mellow during cooking.
4. Place the seared pork chops into the slow cooker, overlapping slightly if necessary. Pour the coconut curry sauce over the chops, ensuring they are mostly submerged.
5. Cover the slow cooker and cook on LOW for 6 hours, or until the pork is fork-tender and easily pulls apart. Avoid lifting the lid during cooking to maintain temperature.
6. About 20 minutes before serving, prepare the rice: In a small saucepan, bring the chicken broth to a boil over high heat. Stir in the basmati rice, reduce the heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
7. To serve, spoon a generous portion of rice onto each plate, top with a pork chop, and ladle the rich coconut curry sauce over the top. Garnish with fresh cilantro leaves if desired.

Yes, the pork emerges buttery soft, each bite infused with the warm, spicy coconut sauce that beautifully coats the fluffy basmati rice. For a touch of freshness, add a squeeze of lime or a sprinkle of toasted coconut flakes before serving.

Buffalo Ranch Pork Chops and Rice

A symphony of tangy buffalo heat and cool ranch creaminess, these Crock-Pot pork chops simmer into fork-tender perfection alongside fluffy rice.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Main

• 6 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buffalo wing sauce
• 1 packet (1 ounce) ranch dressing mix
• 2 cups chicken broth
• 1 cup long-grain white rice
• 2 tablespoons unsalted butter
• 2 green onions, sliced (for garnish)

Instructions

1. Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops until golden brown, about 2-3 minutes per side. (Tip: A good sear locks in moisture and adds depth of flavor.)
3. Transfer the pork chops to a 6-quart slow cooker.
4. In a medium bowl, whisk together buffalo wing sauce, ranch dressing mix, and chicken broth. Pour the mixture over the pork chops.
5. Cover and cook on LOW for 3 hours.
6. After 3 hours, stir in the long-grain white rice and dot with butter. (Tip: For perfectly tender rice, ensure it is fully submerged in the liquid.)
7. Cover and continue cooking on LOW for 1 more hour, until the rice is tender and has absorbed most of the liquid. (Tip: Avoid uncovering the lid during this final hour to prevent steam loss.)
8. Garnish with sliced green onions before serving.

Served straight from the slow cooker, the succulent pork and rice are bathed in a creamy, tangy sauce that balances heat and richness. Pair with crisp celery sticks and a drizzle of extra ranch for a refreshing contrast, or spoon over a bed of fresh greens for a lighter take.

Cajun Sausage and Pork Chops Rice

There's something deeply satisfying about a one-pot meal that fills the kitchen with the scent of smoky, spicy Cajun flavors. This slow cooker recipe combines tender pork chops with andouille sausage and perfectly cooked rice, all infused with a bold Cajun seasoning blend. It's the kind of hearty, no-fuss dinner that feels both cozy and company-worthy.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 240 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 12 ounces andouille sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 2 tablespoons Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Pat the pork chops dry with paper towels and season both sides with 1 tablespoon of the Cajun seasoning, salt, and black pepper. (Tip: Drying the meat ensures a better sear.)
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Transfer to the slow cooker. (Tip: Work in batches if needed to avoid overcrowding.)
3. In the same skillet, add the sliced andouille sausage and cook for 2 minutes until lightly browned. Transfer to the slow cooker. (Tip: Browning the sausage adds a deep smoky flavor.)
4. Reduce heat to medium and add the diced onion and bell pepper. Sauté for 4 minutes, scraping up any browned bits. Add the minced garlic and cook for 1 minute more. (Tip: Deglazing the pan lifts all the flavorful fond.)
5. Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine. Bring to a simmer.
6. Stir in the remaining 1 tablespoon Cajun seasoning and the rice. Pour the mixture over the pork and sausage in the slow cooker.
7. Cover and cook on low for 4 hours, or until the pork chops are tender and the rice has absorbed the liquid. Do not lift the lid during cooking—this traps the steam needed for fluffy rice.
8. Fluff the rice with a fork and let rest for 5 minutes before serving. (Tip: Letting it rest allows the grains to firm up slightly.)

The pork chops emerge wonderfully tender, and the rice absorbs all the spicy, smoky juices from the sausage and seasoning. For a complete meal, serve with a side of steamed okra or a simple green salad. This dish truly celebrates the bold, comforting spirit of Cajun cooking.

Sweet and Sour Pork Chops with Rice

Zesty and tender, these Crock-Pot sweet and sour pork chops transform a weeknight staple into a memorable dish, with the slow cooker coaxing deep flavor from a tangy sauce. The meat emerges succulent, while the pineapple and ginger lend a bright, tropical note.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 can (8 oz) pineapple chunks, drained
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 cup long-grain white rice
• 2 cups water

Instructions

1. Season both sides of the pork chops with salt and pepper. For deeper flavor, consider searing them in a hot skillet with a drizzle of oil before adding to the Crock-Pot—this step builds a caramelized crust.
2. In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, soy sauce, minced garlic, and grated ginger until smooth.
3. Place the seasoned pork chops in the Crock-Pot, then pour the sauce evenly over them. Add the drained pineapple chunks, distributing them around the chops.
4. Cover the Crock-Pot and cook on low for 6 hours, or until the pork is tender and reaches an internal temperature of 145°F. Tip: Resist lifting the lid during cooking to maintain steady heat.
5. About 25 minutes before serving, prepare the rice: In a medium saucepan, bring 2 cups of water to a boil. Stir in 1 cup of long-grain white rice, reduce heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
6. Using tongs, transfer the pork chops to a plate and tent loosely with foil. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
7. Switch the Crock-Pot to high and whisk the cornstarch slurry into the sauce. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens to a glossy consistency. Tip: For a silkier texture, let the sauce bubble for a full minute after thickening.
8. Return the pork chops to the Crock-Pot, spooning the sauce over them. Cover and cook on high for an additional 5 minutes to reheat through.
9. To serve, spoon a generous portion of rice onto each plate, top with a pork chop, and drizzle with the thickened sweet and sour sauce.

Velvety in texture, with a bright tang that lingers, these pork chops pair beautifully with steamed broccoli or a crisp Asian slaw. For an extra flourish, garnish with sliced green onions or toasted sesame seeds just before serving.

Mushroom Wild Rice Pork Chops

Zephyrs of earthy fragrance drift from the slow cooker as this dish transforms humble ingredients into a refined weeknight dinner. The nutty wild rice and savory mushrooms create a luxurious bed for perfectly tender pork chops.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 cups low-sodium chicken broth
• 1 cup wild rice, rinsed

Instructions

1. Pat pork chops dry with paper towels, then season evenly on both sides with salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Sear pork chops until golden brown, about 3 minutes per side. Transfer to a slow cooker.
3. In the same skillet, add diced onion and sliced mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Tip: scrape up any browned bits from the bottom for extra flavor.
4. Add minced garlic and dried thyme, stirring constantly for 30 seconds until fragrant.
5. Pour in chicken broth and bring to a simmer, deglazing the pan. Cook for 1 minute, then pour the mixture over the pork chops in the slow cooker.
6. Add the rinsed wild rice, distributing evenly around the chops. Tip: wild rice requires a longer cook time, so ensure it is submerged in liquid.
7. Cover and cook on LOW for 4 to 5 hours, or until pork is tender and wild rice is fluffy and split open. Avoid lifting the lid during cooking to maintain temperature.
8. Carefully remove pork chops and rice. Let rest for 5 minutes before serving. Tip: if desired, thicken the remaining liquid with a cornstarch slurry for a richer sauce.

With its earthy mushrooms and nutty wild rice, these pork chops offer a comforting yet sophisticated meal. The tender meat and creamy rice meld together, perfect for a cozy dinner. Serve alongside roasted vegetables for a complete dish.

Creamy Spinach Artichoke Pork Chops and Rice

Savor the richness of this one-pot wonder, where succulent pork chops bathe in a velvety spinach artichoke sauce that clings to every grain of rice. Infused with garlic and a hint of heat, this slow-cooked meal transforms humble ingredients into a comforting, elegant dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Pork Chops and Sauce

• 4 boneless pork chops (about 1 inch thick)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 4 oz cream cheese, softened
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup uncooked long-grain white rice
• 2 cups water or chicken broth for cooking rice

Instructions

1. Season both sides of the pork chops with salt and black pepper. In a large skillet over medium-high heat, sear the chops for 3 minutes per side until golden brown. (Tip: Searing creates a flavorful crust that deepens the final taste.)
2. In a medium bowl, whisk together the cream of mushroom soup, softened cream cheese, chicken broth, onion, garlic, and red pepper flakes until smooth.
3. Place the seared pork chops into the slow cooker and pour the sauce mixture evenly over them.
4. Cover and cook on low for 4 hours (or on high for 2 hours) until the pork is fork-tender. (Tip: For best texture, avoid opening the lid during cooking.)
5. About 30 minutes before serving, cook the rice according to package directions using water or chicken broth. (Tip: Using broth instead of water adds extra savory flavor to the rice.)
6. During the last 15 minutes of cooking, gently stir the thawed spinach and chopped artichoke hearts into the slow cooker. (Tip: Add the spinach directly from frozen if you prefer—just increase the stirring time slightly.)
7. Serve the pork chops and creamy sauce over the hot cooked rice, spooning extra sauce on top.

Hearty yet refined, each forkful delivers tender pork, lush creaminess, and the bright pop of artichokes. For an even more indulgent finish, sprinkle with grated Parmesan or serve alongside a crisp green salad.

Asian Five Spice Pork Chops and Rice

Just when you think the slow cooker has revealed all its secrets, it delivers another masterpiece: Asian five spice pork chops simmered to succulent tenderness with fragrant jasmine rice. This dish is a symphony of warm, aromatic spices that will transform your weeknight dinner into an elegant affair.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup jasmine rice
• 1 1/4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tsp Chinese five spice powder
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1/2 cup water

Instructions

1. Season both sides of the pork chops with salt and black pepper. Tip: For deeper flavor, let them sit at room temperature for 15 minutes after seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2 minutes per side until golden brown. This step locks in moisture and adds a caramelized crust.
3. In a small bowl, whisk together soy sauce, honey, Chinese five spice powder, minced garlic, grated ginger, and rice vinegar.
4. Place the jasmine rice in the bottom of the slow cooker. Pour the chicken broth and water over the rice, stirring gently to distribute.
5. Arrange the seared pork chops on top of the rice. Pour the spice mixture evenly over the chops. Tip: Use a brush to ensure every surface is coated.
6. Cover and cook on LOW for 4 hours, or until the pork is fork-tender and the rice has absorbed the liquid. Check at the 3-hour mark; if rice is done early, remove the chops to prevent overcooking.
7. Let the dish rest for 5 minutes before serving. The rice will continue to absorb any remaining sauce, resulting in a cohesive, flavorful dish.

With each bite, the tender pork yields to the gentle warmth of five spice, while the jasmine rice soaks up the savory-sweet sauce like a perfect companion. Serve alongside steamed bok choy or a crisp cucumber salad for a refreshing contrast that completes this comforting meal.

Dijon Mustard Pork Chops and Rice

Dijon mustard pork chops and rice is the epitome of effortless elegance, a one-pot meal that delivers tangy, sharp flavors with melt-in-your-mouth tenderness. The slow cooker transforms humble ingredients into a refined dish, making it perfect for busy weeknights or leisurely Sunday suppers.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1/4 cup Dijon mustard
• 1 cup chicken broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice, rinsed

Instructions

1. Season the pork chops evenly with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown. This locks in moisture and builds a savory crust. Transfer to a plate.
3. In the same skillet, add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant, stirring occasionally.
4. In a small bowl, whisk together Dijon mustard and chicken broth. Pour into the skillet and scrape up any browned bits from the bottom—this deglazing step infuses the sauce with deep flavor.
5. Transfer the onion-mustard mixture to a 6-quart slow cooker. Stir in dried thyme until combined.
6. Place the seared pork chops into the slow cooker, nestling them into the liquid so they are partially submerged.
7. Cover and cook on low for 4 hours or on high for 2 hours, until the pork is tender and easily pulls apart with a fork.
8. Stir in the rinsed rice, making sure it is evenly submerged in the cooking liquid. Cover and cook on high for an additional 30 minutes, or until the rice is tender and has absorbed most of the liquid. Rinsing the rice beforehand removes excess starch for fluffier grains.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Your family will adore the tender pork and creamy, tangy rice, punctuated by the sharpness of Dijon. Serve it with a crisp green salad or steamed green beans for a complete, satisfying dinner that feels both rustic and refined.

Cheesy Broccoli Rice with Pork Chops

Versatile and satisfying, this slow cooker cheesy broccoli rice with pork chops transforms humble ingredients into a creamy, comforting one-pot meal. The tender pork chops and velvety rice are infused with sharp cheddar and savory spices, making it a weeknight winner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 4 boneless pork chops (about 1 inch thick, 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• 2 cups frozen broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup milk
• Optional: red pepper flakes for garnish

Instructions

1. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
2. In a large skillet over medium-high heat, heat olive oil. Sear the pork chops for 3-4 minutes per side until golden brown. (Tip: Searing locks in moisture and adds depth of flavor.)
3. Transfer the seared pork chops to the slow cooker.
4. In the same skillet, add 1 cup of chicken broth to deglaze, scraping up browned bits. Pour into slow cooker.
5. Add the remaining 1 cup chicken broth, condensed cream of mushroom soup, rice, and milk to the slow cooker; stir to combine.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the rice is tender and pork chops are cooked through (internal temperature 145°F). (Tip: For best texture, avoid opening the lid during cooking as it releases steam.)
7. About 30 minutes before serving, gently stir in the frozen broccoli florets. (Tip: Adding broccoli later keeps it bright green and slightly crisp.)
8. Sprinkle shredded cheddar cheese over the top, cover, and let cook for another 15-20 minutes until cheese is melted.
9. Serve hot, garnished with red pepper flakes if desired.

Dinnertime becomes effortless with this cheesy, creamy pork and rice dish. The broccoli adds a pop of color and freshness, balancing the rich cheddar and tender pork. Serve it straight from the slow cooker for a comforting family meal.

Conclusion

And there you have it—18 amazing ways to get tender pork chops and fluffy rice on the table with zero fuss. Whether you’re into creamy soups or zesty tomatoes, one of these is bound to become a family favorite. Which one will you try first? Drop your pick in the comments, and don’t forget to pin this roundup for later!