Crock pot: pork chops & veggie rice casserole

I openly praise slow cookers all the time for their many qualities. Here is yet another perfect example of a recipe that took me a matter of minutes to prep, then the machine did all the work for me throughout the day so that I came home to a lovely smelling house and a hot meal.

Ingredients:
2 large pork chops (or a small roast)
1 chicken bouillon cube
1/4 cup cornstarch
2 cups water
1 cup milk
1 cup rice
1 cup frozen or fresh chopped veggies of your choice
2 tbsp garlic powder

I also made asparagus on the side. Just put 1 tbsp oil, 2tbsp lemon juice & some sea salt in a pan, and heat over medium until the asparagus starts to blacken and is soft yet firm.

 Step 1: As you can see, I like just taking out pre-frozen meat to use in the crock pot. I took out 2 pork chops I’d bought and frozen weeks earlier. Put the bouillon, corn starch and spices in the crock pot. Add the water and mix well.

 Step 2: Add the rice and veggies and mix into the watery spice mix. Place pork chops on top and cover. Cook on high 4 hours or low 6-8. Give it a good stir once if you can midday.

 The pork chops got so tender the meat literally just fell off the bone. So the small chunks of pork just got mixed into the rice for a casserole.

Since you know what ingredients you put in and can control what/how much vegetables go into this casserole, it is quite healthy. You could make it vegetarian or vegan easily too. Use tofu, add beans, etc. I might try brown rice next time too. Maybe throw in some tomato sauce too. Go crazy.

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