I’m always thinking of ways to make pork chops because I hate when I dry them out so far I’ve had alot of success making them in the crockpot so I’m going to give this one a shot, you can minus the potatoes if you want and serve it over brown rice or egg noodles, or mashed potatoes if you’d like. I’ve also made this dinner both ways, with pork chops and with pork loin. AWESOME on both accounts!
4 Boneless Pork Chops (or 1-1/2 lb. Pork Tenderloin)
Salt & Pepper to taste
Garlic Powder to taste
1 Bag instant rice (brown, white or jasmine)
1 Can of Mushrooms, drained (I use fresh, use as much as you’d like)
1 Can of Cream of mushroom Soup (98% Fat Free)
1 Can of Cream of Broccoli Soup
2 Cups of water
1 Cup of Shredded Parmesan Cheese
1/2 Pkg of Broccoli Florets, thawed (Depending on how much you like)
Season the porkchops with Salt, Pepper and garlic powder as you like. Pour the parmesan cheese on a flat plate and press each pork chop into the cheese pressing it into the meat. (Here it’s shown with the Pork Loin.)
Place them on the bottom of the crockpot. Place mushrooms on top of the pork. Mix the water and the cream of mushroom & broccoli soups and pour it over the pork chops.
Cook on low for 4-5 hours. An hour before it’s are ready pour in the broccoli and bag of rice, stir together.
Instant dinner!! This may cook on low for 8 hours, I just know my crock pot cooks really fast.