Return pork to the rice and stir to combine.Meanwhile, pull or chop the pork into bite-size pieces and discard the bones. Stir in the shredded cheese after the cook time. Cover and cook on high for 3.5-4 hours until all the broth in the crock pot is absorbed by the rice. Stir to thoroughly combine all the ingredients. Stir shredded cheese into the rice and allow it to melt. Place the chicken broth, garlic, salt, pepper, onions, chicken broth, cream of chicken soup and uncooked brown rice in a crock pot.Remove pork chops to a cutting board or plate. Once the cooking time is up, do a 15 minute natural release and then remove the cover. Set the instant pot to high pressure for 20 minutes. After the pressure has released, carefully remove the lid. Place pork chops, broth and onion soup seasoning into slow cooker pot (or a zipper bag and freeze).If you are in a hurry, you can do a 10-minute natural release, followed by a quick release of remaining pressure. Once the cook time is complete, allow a natural release.Spread your mixture into your 6-quart crock pot. Add in your milk, butter and onion and stir well. Select a cook time of 22 minutes at high pressure. In a large bowl, mix together your rice, soups, broth and pork. Close the lid and set the vent to the sealed position.Add brown rice to the broth and stir to combine, then add the pork chops back into the liquid.Add broth to the pot and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot (this is important for preventing the Burn error). Remove seared pork chops to a plate and press Cancel to turn off the Saute function.Once oil is hot, add pork chops to the pot, cooking for about 2-3 minutes on each side, until golden-brown.Add olive oil to the insert pot of the Instant Pot.Place pork chops on a plate and generously sprinkle seasoning over both sides, using your fingers to rub the seasonings into the pork.In a small bowl, combine garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.The Instant Pot was designed to cook great meals quickly and save you time, and this Instant Pot pork chops casserole is one of those meals that will remind you why you love using your pressure cooker so much! There is some wiggle room on the seasonings, so use the flavors you love if you don’t have the ones I’ve suggested. Seasonings aside, there are only 5 ingredients in this recipe: pork, broth, rice, cheese and oil. Like my creamy Instant Pot chicken and rice, this pressure cooker pork chops and rice makes excellent use of pantry ingredients. Meals with simple ingredients that I keep in my pantry and fridge are among my favorite to make.īecause let’s be honest–no one wants to have to run to the store for that one ingredient that’s missing. When it comes to I nstant Pot Pork Chops and Rice, I know I can check every single one of those boxes. Does it taste good? Is it filling? Is it relatively simple? Do I have the ingredients on hand? When I am planning family meals, there are a few questions I ask myself before a meal makes the cut. You can read my full disclosure policy here. If you make a purchase, this site may receive a small commission at no additional cost to you. This really is one of the easiest pork chop recipes.Note: This post may contain affiliate links for your convenience. Sprinkle the washed rice evenly in the bottom of the dish. Spray a 9 x 13 inch casserole dish with nonstick spray. I like it with a can of cream of chicken because it adds a bit of a brighter dimension, but it is great either way! Make sure to use just the soup straight out of the can - no need to add water! Ingredients In a hot skillet with a small amount of olive oil, quickly sear the pork chop. When he made it for her, he used two cans of cream of mushroom soup instead of one can of cream of chicken and one can of cream of mushroom. When my mom was in college, she would go over to my great-grandpa’s house and he would make these pork chops for her. Serve over a bed of rice or noodles with cooking sauce spooned over top. Cover and set your crockpot on low for 5-6 hours or high for 2.5-3 hours. Mix together your cream of chicken soups with your cheddar soup. It makes an incredible gravy and the pork is perfectly fork-tender every time. Sprinkle with garlic powder, salt and pepper. This recipe is so easy to make, you’ll wonder why you haven’t been doing it all along! Make sure to use a chicken and mushroom soup rather than water-you’ll get the best results with it.Īt home, we love easy dinners that can be made in the CrockPot! This is an amazing recipe that came from my great-grandparents, who passed it down to my mom, who passed it down to me. Cover and cook on LOW for 3-4 hours or 2-3 hours on high. Add the chicken breasts, celery, carrots, minced garlic, poultry seasoning, soy sauce, black pepper, bay leaf, and chicken broth to the slow cooker. Frequently Asked Questions about Crock Pot Pork Chops In a small skillet, cook the onion and butter over medium heat just until tender.
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