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Pork and Rice Delicious

User Rating 3 Star Rating (2 Reviews)


Serve these well-seasoned pork chop and rice meal with the optional frozen peas or use your own favorite vegetables.


  • 1 to 1 1/2 pound pork cutlets, about 1/2-inch thick
  • 1 medium onion chopped
  • 1 large clove garlic, minced
  • 1/2 cup flour
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 1/4 cup rice, converted
  • 2 teaspoons dried parsley
  • 1 3/4 cup chicken broth
  • 1 1/2 cups frozen peas (or a 10 oz package), optional


Toss pork pieces with flour. In a large skillet over medium heat, brown the chops in the oil, sprinkling lightly with salt and pepper. Add chopped onions and minced garlic; continue cooking until onion is wilted. In a slow cooker/Crock Pot, place the rice, sprinkle with parsley, then add the pork and onion mixture. Pour chicken broth into hot skillet and stir to loosen browned bits. Pour over pork and rice in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. Add frozen green peas (thawed - I run hot water over them) during the last 1/2 hour, if desired.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
We loved it!, Member kc4braves

My family enjoyed this dish, even my picky kids. However, I did not cook it for as long as the recipe stated. I stopped when the pork was very tender at about 4- 4.5 hours. The rice did get a little overcooked but I used white rice which may have been the difference. It still had good flavor and no one complained. The peas added great flavor. My family likes onion flavor but not onions so I plan to try onion soup mix in it next time. The last time I used garlic powder and onion powder instead. I think this is a recipe you can play with a little and make it suit your family well.

9 out of 9 people found this helpful.

See all 2 reviews

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