There are slow cooker meals that require chopping, browning, and multiple steps. And then there is this slow cooker 4-ingredient pork and rice. It is the kind of recipe that saves busy weeknights, uses pantry staples, and delivers a creamy, satisfying meal with almost no effort. With just pork chops, cream of mushroom soup, milk, and rice, you can create a dinner that tastes like you spent hours in the kitchen. The slow cooker does all the work.
This creamy pork and rice is pure comfort food. The pork becomes tender and juicy as it simmers in the creamy sauce. The rice cooks right in the slow cooker, absorbing all the savory flavors and becoming perfectly tender. A can of cream of mushroom soup creates a rich, velvety gravy that coats every grain of rice. It is a complete one-pot meal that will earn a permanent spot in your dinner rotation.
Why You Will Love This Recipe
· Only Four Ingredients: Pork chops, cream of mushroom soup, milk, and rice.
· True Dump-and-Go: No browning required (though recommended).
· One Slow Cooker, Minimal Cleanup.
· Tender, Juicy Pork Chops.
· Creamy, Savory Rice.
· Budget-Friendly: Uses affordable pork chops and pantry staples.
· Great for Busy Weeknights.
· Kid-Approved and Crowd-Pleasing.
Ingredients List
· 1 ½ to 2 lbs boneless or bone-in pork chops (about 4-6 chops, ½ to 1 inch thick)
· 1 can (10.5 oz) condensed cream of mushroom soup
· 1 cup milk (whole milk recommended)
· 1 cup long-grain white rice (uncooked)
· Optional: ½ teaspoon black pepper
· Optional: Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides with black pepper (the soup adds salt, so additional salt is not needed).
Step 2: Sear the Pork Chops (Optional but Recommended)
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil. Sear the pork chops for 2-3 minutes per side until golden brown. Searing adds flavor, but you can skip this step for a truly hands-off meal.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
Step 4: Layer the Slow Cooker
Lightly grease a 6-quart or larger slow cooker with non-stick spray. Place the rice in the bottom of the slow cooker. Pour the sauce mixture over the rice and stir to combine. Place the pork chops on top of the rice mixture.
Step 5: Cook
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The dish is ready when the rice is tender and has absorbed most of the liquid, and the pork chops are cooked through (internal temperature of 145°F).
Step 6: Rest and Serve
Let the casserole rest for 5-10 minutes before serving. Fluff the rice with a fork. Garnish with fresh parsley if desired.
Cooking Tips and Pro Tips for Best Results
· Use long-grain white rice: Basmati or jasmine rice also work. Do not use instant rice, brown rice, or short-grain rice—they require different liquid ratios and cooking times.
· Use pork chops that are at least ½ inch thick: Thinner chops can dry out. If using thin chops, reduce the cooking time to 3-4 hours on low.
· Sear the pork for deeper flavor: While not required, browning creates complex, savory notes that you cannot achieve from slow cooking alone.
· Do not lift the lid during cooking: Each time you lift the lid, heat escapes and adds 15-20 minutes of cooking time.
· Use whole milk for the creamiest result: Low-fat or skim milk can result in a thinner sauce. Half-and-half is even richer.
· For extra flavor: Add 1 packet of dry onion soup mix or 1 teaspoon of garlic powder to the sauce.
Variations and Substitutions
· Creamy Chicken and Rice: Substitute the pork chops with 1 ½ lbs of boneless, skinless chicken breasts or thighs. Cook on low for 3-4 hours.
· Creamy Mushroom Pork and Rice: Add 8 oz of sliced cremini mushrooms to the slow cooker along with the rice.
· Cheesy Pork and Rice: Stir in 1 cup of shredded cheddar cheese during the last 15 minutes of cooking. The cheese melts into the creamy rice.
· Broccoli Pork and Rice: Add 2 cups of frozen broccoli florets during the last 30 minutes of cooking. The broccoli steams perfectly.
· Spicy Pork and Rice: Add ½ teaspoon of crushed red pepper flakes and 1 diced jalapeño. Use pepper jack cheese for topping.
· Gluten-Free Pork and Rice: Use a gluten-free condensed cream of mushroom soup (Pacific Foods makes one). The rest of the ingredients are naturally gluten-free.
Serving Suggestions
This creamy pork and rice is a complete meal. Serve it:
· As Is: In a bowl with a sprinkle of fresh parsley.
· With Steamed Green Beans or Peas: A simple, classic pairing.
· With a Simple Green Salad: A light, tangy salad balances the richness.
· With Roasted Vegetables: Broccoli, asparagus, or carrots.
Pair with:
· A glass of white wine (Chardonnay or Pinot Grigio)
· Crusty bread
· Applesauce (a classic pork pairing)
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The rice will absorb more liquid as it sits, so the dish will thicken. Add a splash of milk or broth when reheating.
Freezer:
Freeze in a freezer-safe container for up to 2 months. The texture of the rice may soften, but the flavor remains good. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 8-10 minutes, adding a splash of milk to restore creaminess.
· Microwave: Heat individual portions for 90 seconds, then in 30-second increments.
Nutritional Information (Approximate, per serving – serves 4)
· Calories: 520
· Protein: 38g
· Fat: 22g
· Saturated Fat: 8g
· Carbohydrates: 42g
· Fiber: 1g
· Sugar: 4g
· Sodium: 780mg (varies by soup)
· Calcium: 10% DV
· Iron: 15% DV
Frequently Asked Questions (FAQ)
1. Can I use boneless pork chops?
Yes. Boneless pork chops work well. Bone-in chops add slightly more flavor. Both are delicious.
2. Can I use brown rice instead of white rice?
No. Brown rice takes much longer to cook and requires more liquid. Stick with long-grain white rice for this recipe.
3. Why is my rice mushy or undercooked?
Mushy rice usually means too much liquid or overcooking. Undercooked rice means not enough liquid or cooking time. Use exactly 1 cup of rice and 1 cup of milk (plus the soup). Cook for 4-5 hours on low. Do not lift the lid.
4. Can I use cream of chicken soup instead of mushroom?
Yes. Cream of chicken will result in a milder, slightly sweeter flavor. Cream of mushroom is recommended for its earthy, savory depth.
5. Can I add vegetables to this dish?
Absolutely. Add 2 cups of frozen broccoli, peas, or green beans during the last 30 minutes of cooking. Add 1 cup of diced carrots or celery at the beginning.
6. Can I make this recipe in the oven instead of a slow cooker?
Yes. Preheat the oven to 350°F (175°C). Combine the rice, soup, and milk in a greased 9×13 baking dish. Place the pork chops on top. Cover with foil and bake for 45-55 minutes, until the rice is tender and the pork is cooked through. Uncover for the last 10 minutes if the top needs browning.