Crock Pot or Skillet Pork Chops and Rice

pork chops on rice
TatayaKudo / iStock / Getty Images Plus
  • Total: 5 hrs 15 mins
  • Prep: 15 mins
  • Cook: 5 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
874 Calories
30g Fat
88g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 874
% Daily Value*
Total Fat 30g 39%
Saturated Fat 10g 48%
Cholesterol 148mg 49%
Sodium 749mg 33%
Total Carbohydrate 88g 32%
Dietary Fiber 8g 27%
Protein 60g
Calcium 185mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this well-seasoned pork chop and rice meal with the optional frozen peas or use your family's favorite vegetables. Whether you use the crock pot or make it faster in your trusty skillet, the dish will not disappoint.

Converted rice—also known as parboiled rice—holds up a bit better than regular long-grain rice in the crock pot. To ensure the rice is not overcooked and mushy, check the rice after about 4 hours. A brown and wild rice blend is another excellent choice for this recipe for texture and flavor. Feel free to add about 1 cup of sliced mushrooms to the skillet with the onion, or add a drained can or jar of sliced mushrooms


  • 1 1/2 pounds boneless pork chops (1/2-inch to 3/4-inch thickness)
  • Kosher salt and black pepper
  • 1 medium onion
  • 1 large clove garlic
  • 1/2 cup all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups converted rice
  • 2 teaspoons dried parsley
  • 1 3/4 cups chicken stock
  • Optional: 1 1/2 cups frozen peas (thawed)

Steps to Make It

Crock Pot Method

  1. Pat the pork chops with paper towels to dry. Sprinkle with kosher salt and freshly ground black pepper.

  2. Peel the onion, cut it into 1/2-inch pieces, and set it aside.

  3. Peel the garlic, mince it, and set it aside.

  4. Toss the pork chops with flour.

  5. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the pork chops and brown for about 2 to 3 minutes on each side. Remove the chops to a plate and set aside.

  6. Add the chopped onions to the skillet; continue to cook until onion is translucent. Add the garlic and cook for 1 minute longer. 

  7. Place the rice in the slow cooker and then sprinkle with parsley. Arrange the pork, onions, and garlic over the rice.

  8. Pour the chicken stock into the hot skillet and stir to loosen the browned bits from the bottom of the pan. Pour the broth over the pork and rice in the slow cooker.

  9. Cover and cook on low for about 4 to 6 hours, or until the rice is tender.

  10. Add the thawed green peas about 30 minutes before the dish is done (if using).

Skillet Method

  1. Follow steps 1 through 6 of the crock pot method.

  2. Add the rice and parsley to the skillet with the onions and top with the pork chops. Add the chicken stock to the skillet along with 1/2 cup of water or more stock. 

  3. Bring to a simmer over medium-high heat. Turn the heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Add the frozen peas about 5 minutes before the dish is ready (if using).


  • You can cook the rice separately if you'd like. Cook it on the stovetop about 25 to 30 minutes before the pork is ready. Add about 1/2 cup of the chicken stock to the pork in the slow cooker and cook the rice in a combination of the remaining 1 1/4 cups of chicken stock and 1 1/4 cups of water or more stock.