Slow Cooker Minnesota Pork Chops are tender chops in creamy brown and wild rice!
I saw this recipe for Minnesota Pork Chops on a friends blog Norine’s Nest. I knew the minute I saw this recipe I had to try it in the slow cooker. I am guessing this recipe is named Minnesota pork chops because wild rice is grown in Minnesota. Though after I had made the recipe I looked at my box of wild rice and saw that it is from California, but I decided to not call this California pork chops, where ever you get your wild rice from this meal will be good.
I didn’t change much from Norine’s recipe except I did used Minute® rice and wild rice instead of a rice blend. Minute rice always does well for me as does wild rice in the slow cooker. Did you know that wild rice isn’t actually rice it’s really a grain, no wonder there is such a texture difference.
I really enjoyed the flavor of the mushrooms with the wild rice. The pork chops were very tender as well.
Here is my YouTube video of the making of this meal. You can follow me on YouTube here.
I hope you have a great weekend! I will be back next week with more recipes.
- 1.5 lbs pork chops
- 2 Tbsp. cooking oil
- 2 (10.5-oz.) cans cream of mushroom soup
- 1.5 cups chicken broth
- 1.5 cups sliced mushrooms
- ½ cup minced onion
- ¼ tsp. pepper
- ½ tsp. dried thyme
- 1 tsp. minced garlic
- 1.5 cups Minute® brown rice
- ½ cup wild rice
- 5-quart or larger
- In a medium sized bowl mix together the cream of mushroom soup, chicken broth, mushrooms, onion, pepper, thyme, garlic, Minute® brown rice and wild rice.
- Place a skillet on the stove top over medium high heat. When the skillet is hot add the cooking oil, when the oil is hot brown the pork chops on both sides, don't worry about cooking through, just brown them.
- Spray the slow cooker with non-stick spray, add the rice mixture. Then lay over the browned pork chops. Cover and cook on HIGH for 3.5 hours.
- Serve and Enjoy!
You may also like: Slow Cooker Chicken Enchilada Casserole