Pork Chops on Rice

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Ingredients

  • 1/2 cup brown rice
  • 2/3 cup converted white rice
  • 1/2 cup butter or margarine
  • 1/2 cup chopped onion
  • 1 can (4 oz.) sliced mushrooms, drained
  • 1 tsp. dried thyme, divided
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 to 6 boneless pork chops, 3/4- to 1-inch thick
  • 1 can (10.5 oz.) beef consomme
  • 2 Tsp. Worcestershire sauce
  • 1/2 tsp. paprika
  • 1/4 tsp. ground nutmeg

Directions

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.)