Crock-Pot Pork Chop Casserole

By srumbel

This recipe calls for cream of mushroom soup, but feel free to change that out for cream of celery, cream of broccoli, cream of chicken etc if you are not keen on cream of mushroom. To get a good coloring on the chops, you should brown them up a bit on the stove top first. Just heat up some oil or butter in a frying pan until nice and hot and add your pork chops to the pan making sure not to overcrowd the pan (if your pan is small you may want to cook them in batches) and let them cook 5 minutes or so on each side just until there is some nice color on your chops. This pan searing also locks in the juices so your pork chops come out nice and juicy. I served this casserole with some lovely steamed vegetables on the side as well as some nice homemade French bread.
from crockpotladies.com

Ingredients

• 4 - 6 Whole Pork Chops
• 3 Cups Water
• 1 Cup Rice (Cooked)
• 10.5 Oz. Cream Of Mushroom Soup (1 can)
• 1 Teaspoon Salt
• 1 Teaspoon Dried Parsley

Preparation

Step 1

Cook rice so you have one cup.
Saute pork chops in a bit of Olive oil, non-stick cooking spray or butter to brown them up a bit.
Spray the a 6.5 quart crock-pot with non-stick cooking spray to avoid sticking.
Lay the pork chops into bottom of crock, I squished them in as best as I could.
Mix the remaining ingredients in a bowl and mix well.
Pour them over the pork chops.
Cover and cook on low for 6-8 hours or high for 3-4 hours. Use a meat thermometer to check temperature which should read 145° F to ensure it is cooked. Remember bone in pork chops will take longer then boneless.

Servings 6People