Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 large onion, thinly sliced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tablespoon Worcestershire sauce
– Optional: fresh herbs such as thyme or parsley, for garnish
Preparation
- Season both sides of the pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the pork chops and sear on both sides until golden brown, about 1 to 2 minutes per side. Transfer the pork chops to the slow cooker.
- In the same skillet, add the sliced onion and sauté until they are translucent and slightly caramelized. Spread the onions over the pork chops in the slow cooker.
- Pour chicken broth into the cooker and add Worcestershire sauce, stirring gently to combine everything.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork chops are tender and the rice has absorbed the liquid.
- With 1 hour remaining, stir in the rice and remove the chops and cook on high. Then add pork chops back in and cook until everything is done.
- Once cooked, let it rest for a few minutes before serving. Optionally, garnish with fresh herbs such as chopped thyme or parsley to add a pop of color and fresh flavor.
- Serve hot with your choice of sides and enjoy a homey, delicious meal that takes you back to the comforts of traditional cooking with a modern twist.