This recipe is one of those down home, not that pretty, but surely hits the spot kind of recipes. The best part is that it is super easy and cooks in your crock pot
Creamy Pork with Mushroom and Brown Rice
makes about 4 servings
1 lb of pork chops
1 small onion, sliced
1 oz dry mushroom
2 cans cream of mushroom soup (Health Valley
2 cups chicken broth
1 cup brown rice, uncooked
salt and pepper
Add the pork chops into you crock pot and then top with the onions, mushrooms and soup. Place the lid on the pot and cook on low for about 7 hours (9 if your chops are frozen). When there is 1.5 hours left in the cooking time, remove the bones (if you used bone in chops) and shred the meat into bite size pieces. Add in the rice and the broth and stir well. Place the lid back on and cook for the remaining 1.5 hours. Stir well and serve hot. Garnish of green veggies only necessary for photography 
{ 3 comments… read them below or add one }
This looks great! I love my new crockpot and have been on the lookout for fun recipes
I hope everything is going well with you and that you are having a good week!
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I love this method! I usually do it with beef stew meat. Adding brown rice is such a great idea–I will try it the next time I make this.
Haha! I have had a few meals during my Food Stamp challenge where I reached into the freezer for asparagus or green beans to sautee so that my dishes would photograph better. It’s an unusual way for me to make sure I get my green vegetables, but it works.
I am definitely going to try this when pork chops come up on my menu next week. Thanks!