Classic Crockpot Pork Chops and Rice

Here is my go-to recipe for crockpot pork chops and rice, with tender thick-cut pork chops, creamy mushroom soup, and fluffy rice all cooked together in one pot with savory herbs and spices.

This is one of those recipes I turn to on busy weeknights when I need something easy but filling. I just throw everything in the crockpot in the morning, and by dinnertime, we’ve got a complete meal that the whole family actually enjoys. No extra sides needed!

What Kind of Pork Chops Should I Use?

For this crockpot recipe, you’ll want to use bone-in pork chops that are at least 1 inch thick – they hold up much better during the long, slow cooking process and won’t dry out as easily. Boneless chops can work in a pinch, but they tend to get a bit tough if they’re too thin, so aim for thicker cuts if that’s what you have. I usually go for center-cut pork chops since they have a good balance of meat and fat, which keeps everything juicy and flavorful. If your pork chops are frozen, make sure to thaw them completely in the fridge overnight before cooking so they cook evenly with the rice.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Pork chops: Boneless pork chops work great here, but bone-in chops add extra flavor. You can also use chicken thighs or breasts if you prefer poultry – just adjust the cooking time slightly for chicken breasts so they don’t dry out.
• Onion soup mix: If you don’t have a packet on hand, make your own by mixing 3 tablespoons dried minced onion, 2 teaspoons onion powder, 1 teaspoon garlic powder, and a pinch of salt.
• Cream soups: You can swap either cream soup for the other if you only have one type. For a lighter option, use one can of cream soup and replace the other with an extra cup of chicken stock mixed with 2 tablespoons of flour.
• White rice: Long-grain white rice is best for this recipe and shouldn’t be substituted with instant rice, as it will turn mushy. Brown rice won’t work well either since it needs different liquid ratios and cooking times.
• Chicken stock: Vegetable or beef stock will work fine as replacements. You can also use water with an extra bouillon cube if that’s all you have.
• Butter: Olive oil or any cooking oil can replace the butter if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this recipe is adding the rice too early, which turns it into a mushy, overcooked mess – always wait until the pork chops have cooked for the full 3 hours before stirring in the rice.

Another common error is not rinsing the rice before adding it to the slow cooker, as the excess starch can make your dish gummy and sticky instead of fluffy.

To avoid dry pork chops, make sure they’re at least 1-inch thick and don’t lift the lid during cooking, since each peek releases heat and adds about 15-20 minutes to your cooking time.

If your rice seems too thick after the hour of cooking, stir in a bit more chicken stock (about 1/4 cup at a time) until you reach your desired consistency, and remember that the rice will continue to absorb liquid as it sits.

What to Serve With Pork Chops and Rice?

Since this dish already has rice built right in, I like to keep the sides simple and focus on adding some veggies to round out the meal. A side of roasted green beans or steamed broccoli works perfectly to balance out the creamy, savory flavors of the pork and rice. If you want something with a bit of crunch, a crisp coleslaw or a simple garden salad with ranch dressing is always a good choice. You could also add some dinner rolls or biscuits on the side if you’re feeding a hungry crowd and want something extra to soak up that delicious gravy.

Storage Instructions

Store: Keep your leftover pork chops and rice in an airtight container in the fridge for up to 4 days. The rice will soak up more of the sauce as it sits, which actually makes it even more flavorful the next day!

Freeze: This dish freezes pretty well for up to 2 months. Just portion it out into freezer-safe containers, leaving a little room at the top for expansion. The texture of the rice might be slightly softer after freezing, but it still tastes great.

Reheat: Warm it up in the microwave with a splash of chicken stock or water to keep it from drying out. You can also reheat it on the stovetop over medium-low heat, stirring occasionally until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-140 g
• Fat: 85-100 g
• Carbohydrates: 170-190 g

Ingredients

For the pork and rice:

• 4 pork chops (ensure they are at least 1-inch thick to prevent drying out)
• 2 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 1 cup rice

For the sauce mixture:

• 2 cans condensed cream soup (I use Campbell’s Cream of Mushroom for extra richness)
• 3.5 cups chicken stock
• 1 packet onion soup mix
• 1.5 tsp garlic
• 1 tsp parsley
• 1/2 tsp ground mustard (adds a subtle tang that balances the creaminess)
• 3/4 tsp black pepper
• 1/4 tsp smoked paprika

Step 1: Sear the Pork Chops for Better Flavor

• 2 tbsp butter
• 4 pork chops

Heat butter in a large skillet over medium-high heat until it foams.

Pat the pork chops dry with paper towels, then sear them for 3-4 minutes per side until they develop a golden-brown crust.

This step is crucial because it creates flavor through browning—the creamy slow cooker braise will be much richer with this foundation.

Transfer the seared chops to your greased crockpot.

Step 2: Build the Braising Liquid

• 2 cans condensed cream soup
• 3.5 cups chicken stock
• 1 packet onion soup mix
• 1.5 tsp garlic
• 1 tsp parsley
• 1/2 tsp ground mustard
• 3/4 tsp black pepper
• 1/4 tsp smoked paprika

In a bowl, whisk together the cream soup, chicken stock, onion soup mix, garlic, parsley, ground mustard, black pepper, and smoked paprika until smooth and well combined.

I like to add the spices first and let them bloom in the liquid for a minute before mixing in the soups—it helps distribute the flavors more evenly rather than having them clump up.

Pour this mixture over the seared pork chops in the crockpot.

Step 3: Braise the Pork Chops

Cover the crockpot and cook on low for 3 hours.

This low and slow cooking will tenderize the pork chops and allow them to absorb all the savory flavors from the creamy braise.

After 3 hours, the pork should be very tender and the sauce well-developed.

Step 4: Cook the Rice Together

• 1 cup rice
• braised pork chops and liquid from Step 3

Rinse the rice under cold water to remove excess starch, then stir it directly into the slow cooker with the pork chops and braising liquid.

The rice will cook in the flavorful broth and absorb all the savory seasonings.

Cover and cook on low for 30 minutes, then stir the rice to ensure even cooking and prevent it from sticking to the bottom.

Cook for another 30 minutes until the rice is tender and has absorbed most of the liquid.

Step 5: Serve and Finish

• 1 tsp parsley

Divide the pork chops and creamy rice between serving bowls or plates.

Garnish each serving with a light sprinkle of fresh parsley for color and a touch of brightness against the rich, creamy dish.

Serve immediately while everything is hot.

Classic Crockpot Pork Chops and Rice

Delicious Classic Crockpot Pork Chops and Rice recipe with step-by-step instructions.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Total Time 4 hours hrs 27 minutes mins

Servings 4 servings

Calories 2100 kcal

Ingredients

  

For the pork and rice::

• 4 pork chops (ensure they are at least 1-inch thick to prevent drying out)
• 2 tbsp butter (I prefer Kerrygold unsalted butter for this)
• 1 cup rice

For the sauce mixture::

• 2 cans condensed cream soup (I use Campbell’s Cream of Mushroom for extra richness)
• 3.5 cups chicken stock
• 1 packet onion soup mix
• 1.5 tsp garlic
• 1 tsp parsley
• 1/2 tsp ground mustard (adds a subtle tang that balances the creaminess)
• 3/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

 

• Heat butter in a large skillet over medium-high heat until it foams. Pat the pork chops dry with paper towels, then sear them for 3-4 minutes per side until they develop a golden-brown crust. This step is crucial because it creates flavor through browning—the creamy slow cooker braise will be much richer with this foundation. Transfer the seared chops to your greased crockpot.
• In a bowl, whisk together the cream soup, chicken stock, onion soup mix, garlic, parsley, ground mustard, black pepper, and smoked paprika until smooth and well combined. I like to add the spices first and let them bloom in the liquid for a minute before mixing in the soups—it helps distribute the flavors more evenly rather than having them clump up. Pour this mixture over the seared pork chops in the crockpot.
• Cover the crockpot and cook on low for 3 hours. This low and slow cooking will tenderize the pork chops and allow them to absorb all the savory flavors from the creamy braise. After 3 hours, the pork should be very tender and the sauce well-developed.
• Rinse the rice under cold water to remove excess starch, then stir it directly into the slow cooker with the pork chops and braising liquid. The rice will cook in the flavorful broth and absorb all the savory seasonings. Cover and cook on low for 30 minutes, then stir the rice to ensure even cooking and prevent it from sticking to the bottom. Cook for another 30 minutes until the rice is tender and has absorbed most of the liquid.
• Divide the pork chops and creamy rice between serving bowls or plates. Garnish each serving with a light sprinkle of fresh parsley for color and a touch of brightness against the rich, creamy dish. Serve immediately while everything is hot.