Slow cooker pork chops and rice with cheese is a great dinner, is budget-friendly, and is one of the easiest meals to make. The recipe is a great way to jazz up pork chops and create a filling, hearty, and nutritious meal for the family.
DISCLAIMER: This post is sponsored by the Wisconsin Pork Producers Association. As always, the opinions are honest and are all my own.
We love pork chops around here, and I especially love cooking dinner in the slow cooker. The pork chops and rice are the perfect examples of how to prep an easy meal for the family without spending a bunch of time in the kitchen.
When the pork chops finish cooking, they fall off the fork and are a cinch to shred because they are just so tender.
All-in-all, I might spend a total of fifteen minutes getting the dish ready and into the slow cooker, including the time to add the rice toward the end.
It Starts on the Farm
We ate a lot of pork growing up because it’s a great dinner to serve the family. My grandfather had a few pigs on his farm and there was never a shortage of pork in that house.
He grew cotton and had quite a few farm animals including chickens, horses, and cows (My younger cousin and I even got in some biiiiig trouble as kids because we left the gate open to the cow pasture and accidentally let most of the cows in the barn, where they tried to eat the feed – oops)!
But, if you ask my older cousin and sister they will tell you that wasn’t the first–or last time we got in trouble – ha!
I fondly remember climbing up on the back of the barn many times, with my cousin, and we’d sit and look out at the beautiful white cotton fields and watch the pigs in their pen below.
The Changing Industry
Although my grandfather only had a few pigs, the way farmers work with them has changed quite a bit over the years.
Farmers are working hard to make sure the pigs are taken care of in every way, as well as creating more sustainable farms that help not only the farmers but everyone.
Pig farmers have improved their farming by using less water, less energy, and even less land. You can read about more of the fascinating changes at Porkcares.org.
Here are some things that are happening in the industry, as noted on Pork.org. Farmers are:
- “Producing safe food
- Protecting and promoting animal well-being
- Ensuring practices to protect public health
- Safeguarding natural resources in all of our practices
- Providing a work environment that is safe and consistent with our other ethical principles
- Contributing to a better quality of life in our communities”
Many youths are involved in 4H clubs and have a hand in farming activities. The students learn planning, record keeping, goal setting, service to others, and so much more before they are even out of high school.
So, when you’re eating pork, you’re helping benefit a long list of people.
Benefits of Pork
Did you know that some of the leanest cuts of pork actually have fewer calories than chicken? So, if you’re trying to lose some weight, or keep it off, try switching things out with pork.
As I get older, I have to add more vitamins and minerals to my diet and it’s not always an easy task, but pork has been helpful because it has a tremendous amount of nutrients that help make it easier to get what’s needed.
Here are some examples of nutrients found in a 3-oz. cut of pork, according to Pork.org/:
- Iron, magnesium, potassium, zinc, thiamin, niacin, vitamin B12, and B6.
Pork.org states, “Pork is naturally low in sodium and a ‘good’ source of potassium – two nutrients that, when coupled, can help regulate blood pressure. The American Heart Association has certified the pork tenderloin and pork sirloin roast meet the criteria as heart-healthy foods…”
So, pork is not only flavorful but good for you.
You can make this recipe in two different ways. In the video, I added the liquid first, but in the steps below, I added it later and either way will work.
Full recipe and printable instructions below
Start by spraying the slow cooker with some non-stick spray. It’s not a big deal if you skip this step, but you’ll have a much easier time cleaning up the slow cooker when you’re done cooking.
Next, add the boneless pork chops to the slow cooker
Spread the mushroom soup over the top of the pork chops.
One of the great things about this recipe is you can utilize ingredients that are already prepared, such as the mushroom soup because it will allow you to get the meal cooking fast and you can get to work, or take the kids to school and get on with your day while your dinner cooks.
Next, sprinkle the garlic powder, dried onion flakes, salt, and pepper on the top of the pork chops.
Pour the chicken broth and water over the top of everything.
Finally, add the butter to the slow cooker and place the lid on top.
I cooked the pork chops on low for seven hours, which I think helps make the pork chops more tender. They will still cook and taste great at a higher temperature for a shorter amount of time, but they will fall apart when you cook them on low for more time.
After seven hours, shred the pork chops. I usually take a couple of forks and shred it in the slow cooker.
How do I know the pork chops are done?
You can easily check the pork by using a digital thermometer and once the temperature reaches 145-degrees, it’s safe to eat.
When you’re cooking in the slow cooker, you can check the pork before you shred it with a digital thermometer. Be sure to place the thermometer in the thickest part of the pork chop. If the temperature reads 145-degrees the pork chops are done.
It shouldn’t be an issue when cooking in the slow cooker for seven hours because the meat is cooking for an extended period of time. When finished, the pork will have a blush of pink, like the photo above.
To see more information about cooking pork, as well as pictures, go to Pork.org.
Next, pour the rice over the top. I take a spoon and make sure the rice makes its way under the liquid so it will cook properly. (I use regular long grain white rice).
Now, pour one more cup of water over the top of everything.
Replace the lid and cook the rice for 45-minutes to one hour. I turn the heat up to high because you will need to get the heat back in there again.
Once the time is up, stir everything together and make sure the rice is cooked. Every once in awhile the rice might need to cook a tad longer. If it seems too dry, add about 1/4 cup water to the slow cooker and let it cook about 15 more minutes and that should help.
Finally, after the rice is done add the shredded cheese to the slow cooker and give everything a good stir.
We usually dish up our slow cooker pork chops and rice in a bowl, but you can also add it to a salad. My husband loves to top his salad with this meal.
You can also reheat the meal and top some toast for a leftover dinner. I have two growing teenage boys and this meal makes plenty, with leftovers.
If you are wanting smaller portions, just divide the recipe in half.
- 4 boneless pork chops
- 2 cups chicken broth
- 1 cup water
- 1 - 10.5 oz. can cream of mushroom soup
- 1 tsp. garlic powder
- 1 tsp. dried onion flakes
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick of butter, cubed
- 2 cups rice (long grain white rice)
- 1 cup water (to add toward the end with the rice)
- 1 to 1-1/2 cups shredded cheddar cheese
- Spray the slow cooker with non-stick spray.
- Add the pork chops.
- Next, add the mushroom soup, chicken broth, water, garlic powder, onion flakes, salt, and pepper.
- Add the cubed stick of butter on top.
- Replace the lid and cook ON LOW for seven hours.
- After seven hours, remove the lid and shred the pork chops with a fork.
- Add the rice and one more cup of water. Stir to make sure the rice is covered with liquid and replace the lid.
- Cook ON HIGH for 45-minutes to one more hour, or until rice is done cooking.
- Remove the lid, add the shredded cheese, and stir.
You can add 1 or 1-1/2 cups of shredded cheese, depending on personal preference.
Amount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 111mgSodium: 1116mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 27g
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