1/2 cup brown rice
2/3 cup converted white rice
1/4 cup butter
1/2 cup chopped onion
1 four ounce can mushrooms - drained
1 teaspoon dried thyme leaves - divided
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 boneless pork chops cut 3/4 - 1 inch thick
1 can beef consomme (10.5 ounces)
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Spray crockpot with non stick spray. Combine white and brown rice and butter in skillet. Saute over medium high heat and stir in onion, mushrooms, 1/2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into crockpot. Arrange chops over rice mixture. Combine broth and Worcestershire sauce. Pour over chops. Combine remaining thyme, paprika and nutmeg. Sprinkle over chops. Cover. Cook on low 7-9 hours or high 4-5 hours.
2/3 cup converted white rice
1/4 cup butter
1/2 cup chopped onion
1 four ounce can mushrooms - drained
1 teaspoon dried thyme leaves - divided
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 boneless pork chops cut 3/4 - 1 inch thick
1 can beef consomme (10.5 ounces)
2 tablespoons Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Spray crockpot with non stick spray. Combine white and brown rice and butter in skillet. Saute over medium high heat and stir in onion, mushrooms, 1/2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into crockpot. Arrange chops over rice mixture. Combine broth and Worcestershire sauce. Pour over chops. Combine remaining thyme, paprika and nutmeg. Sprinkle over chops. Cover. Cook on low 7-9 hours or high 4-5 hours.
