Put rice, cider, sage, and onion in crock pot and stir to blend in sage.
Place pork chops on top of the rice mixture.
Place chopped apples on top of pork chops.
Cook for 4 hours on high.
Serve with a green vegtable.
b>pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for
Prepare Stove Top stuffing by mixing all ingredients together. Place stuffing in bottom of crock-pot.
Brown and season pork chops to taste.
Place pork chops on top of stuffing.
Cover and cook on low until meat is tender, 2 to 3 hours.
Layer in your crock pot about 1/4 the can of Sauerkraut.
Then layer a level of potatoes, then layer the pork chops and more Kraut.
Repeat if needed.
Cook on low for 6-8 hours or until the chops are cook though.
I have also used country style ribs instead of pork chops.
In small bowl, mix seasoning, salt and pepper. (I didn't measure these, I just seasoned each layer with a little sprinkle of each).
Coat slow cooker with nonstick spray. Layer potatoes, pork chops, kielbasa, apples and sauerkraut (in that order). Season each layer with spice mix. Pour wine over top of sauerkraut.
Cook 4 hours on high or 8 hours on low. Stir in thawed peas and cook additional 30 minutes.
remove pork chops and cut each into thick slices against the grain. Stir back into mixture and serve.
In a skillet, brown pork chops in butter.
Spread uncooked rice in bottom of a rectangular baking dish.
Spread soup, onion and pimiento over rice.
Sprinkle with seasoning.
Pour approximately 3 cups hot water over rice.
Place chops on top and cover tightly.
Bake in 350\u00b0 oven for 50 minutes or until pork chops and rice are done.
Brown pork chops in small amount of butter in a skillet on stove.
In a roaster or Dutch oven put 1 cup raw white rice. Season with minced onion and parsley flakes.
Place pork chops on rice, then pour beef consomme and 1 can water over pork chops and rice.
Cover the pan and bake in oven at 350\u00b0 for 1 hour.
Roll pork chops in pepper and cracker crumbs.
Brown a little. Place chops on top of cooked rice in a covered dish.
Spoon soup over pork chops and rice.
Place in a preheated 350\u00b0 oven for 1 hour.
Salt and pepper pork chops.
Brown and place in casserole dish. Cover with rice.
Mix soup and milk together.
Pour over pork chops and rice.
Bake, covered, at 350\u00b0 for 1 hour and 15 minutes.
Brown 6 pork chops.
Spray Pam in large cake pan and place chops in single layer.
Cook 1 cup rice.
Put thick slice of onion on each chop.
Put mound of cooked rice over each onion.
Mix 1 can tomato soup, 1 pint tomatoes and 1 small (6 ounce) can tomato paste.
Pour over chops and rice.
Cover (I use foil).
Bake at 350\u00b0 for 1 1/2 hours.
Baste with sauce every half hour.
Brown meat slowly in skillet.
Combine soup, curry powder and water.
Place rice in bottom of buttered baking dish or shallow casserole.
Place browned pork chops on top of rice.
Pour sauce over pork chops and rice.
Bake at 350\u00b0 until meat is tender, about 25 to 30 minutes.
Spray crock pot with non-stick spray.
In a skillet, combine rices with butter.
Saute over medium-high heat, stirring occasionally, until rice is golden brown.
Remove from heat and stir in onion, mushrooms, sage, salt, pepper, and 1/2 teaspoon thyme. Pour rice mixture into slow cooker.
Arrange chops over rice.
Combine consomme and Worcestershire sauce and pour over chops.
Cover and cook on low 7-9 hours or on high 4-5 hours.
Combine remaining thyme with paprika and nutmeg; sprinkle over chops before serving.
Boil rice according to directions on box and set aside.
Put margarine
b>and cornstarch (or arrowroot) to the crock pot.
Cover and cook on low for
In large skillet, heat oil over medium-high heat; brown pork chops.
Transfer to crock pot.
Add onions, garlic, apricots and prunes to pork chops.
Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
Remove pork chops to plate and keep warm.
Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
Serve with chops.
Place 2 cups warm water in bottom of crock pot.
Place pork chops in crock pot.
Sprinkle onion soup mix on top of pork chops.
Pour stuffing mix on top and pour water on top of stuffing mix.
Cook on High for 2 hours and then cook on low for about 4 more hours.
Usually the stuffing comes out mushy and moist, just the way my family likes it.
If you don't want to change temps while cooking, just cook on low for 6-8 hours.
Lightly salt and pepper both sides of the pork chops and place them into the crock pot.
Top with sliced onion, then brown sugar and thyme.
Pour the undrained stewed tomatoes over top.
Cover and cook on low for 6-8 hours.
In skillet, brown pork chops on both sides in hot oil.
Drain fat.
In your crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.
Add potatoes and onion, stirring to coat.
Place browned pork chops on tops of potato mixture.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Serve with salad or side dish of your choice.( I place some of the sauce on top of the pork chops when I served these).
Sprinkle pork chops with garlic powder, salt and pepper.
In a large skillet, brown the pork chops in oil on both sides.
In a bowl, combine the ketchup, brown sugar and liquid smoke.
Pour half of the sauce into the bottom of a slow cooker.
Top with pork chops and remaining sauce.
Cover and cook on low for 4-1/4 to 5 hours or until meat is tender.
Place browned pork chops in crock pot; season with salt and pepper.
Place peaches on top of pork chops.
Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar.
Pour over pork chops and peaches.
Cook on low for 4-6 hours.