Crock-Pot Pork Chop Casserole is a reader recipe from Erika, that we’ve redone so we can give you a picture to go along with the recipe.
This recipe rather threw me for a loop because I had never used white rice in a crock-pot recipe (outside a of small amounts in soup) before, and I have to say I was a nervous wreck, but it turned out great!
Rice is one of my kids favorite foods and they end up loving every dish I make with rice, so it was a win win for us.
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.
This recipe is included in our collection of Crock-Pot Pork Chop Recipes.