| | Pork Chops on Rice 1/2 cup of brown rice
2/3 cup of converted white rice
1/4 cup of butter or margarine
1/2 cup of chopped onion
1 can (4 ounces) of sliced mushrooms, drained
1 teaspoon of dried thyme, divided
1/2 teaspoon of rubbed sage
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
4 to 6 boneless pork chops, 3/4 to 1 inch thick
1 can (10.5 ounces) of beef consommé
2 tablespoons of Worcestershire sauce
1/2 teaspoon of paprika
1/4 teaspoon of ground nutmeg |
|
Spray the inside of the stoneware with non stick vegetable coating. Combine the white and brown rice with butter in skillet. Sauté over medium high heat, stirring occasionally, until the rice is golden brown. Remove from the heat and stir in the onion, mushrooms, 1/2 teaspoon of thyme, sage, salt and pepper. Pour the rice mixture into slow cooker. Arrange the chops over the rice. Combine the consommé and Worcestershire sauce and pour over the chops. Combine the remaining thyme, paprika, and nutmeg, sprinkle over chops. Cover and cook on LOW 7 to 9 hours (HIGH 4 to 5 hours). |
