Spray inside of crockpot with non-stick vegetable coating. Combine white and brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally, until rice is golden brown. Remove from heat and still in onion, mushrooms, 1/2 tsp thyme, sage, salt, and pepper. Pour rice mixture into crockpot. Arrange chops over rice. Combine consomme and Worcestershire sauce and pour over chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and cook on low for 7 to 9 hours (4 to 5 hours on high.)
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