Week 4 Savory Crockpot Chops w/rice

Ok, so I know this one was supposed to have chunky veggies, but I changed it. It's my recipe so I can do that ya know. It's also a recipe completely out of my head (RUN, RUN NOW!!!!) so I'm sure it can be tweaked once I figure out how it tastes; so far smells delicious

sooo...

Savory Crockpot Chops w/rice

Hardware:
Crockpot
Saucepan
Measuring cups/spoons
Wooden spoon
Spatula
Knife
Cutting board

Ingredients

3/4 C diced onion (I used red cause that’s what I had already diced)
1 t dried garlic (I actually did measure this one)
2 C brown rice
1 C chicken broth

1 can cream of mushroom soup
3/4 can of milk
4 pork chops
Basil, oregano, Italian season, salt and pepper to taste
3 bay leaves

1 can corn (with liquid)

Cooking

Sauté onions and garlic in saucepan – I started it with a bit of olive oil, approximately a tablespoon or so. Once the onions are translucent and the garlic looks softened a bit add the rice and mix well. You want the rice to soak up the onion juices along with the olive oil, also while cooking on low heat the rice will brown a bit and get kind of a nutty flavor.

Add the chicken broth, Italian seasoning, salt and pepper. Let this cook for about 8 minutes to let the flavors meld a bit. You’ll know to take it off when there is still a bit of broth on the bottom of the sauce pan. Pour the rice into the crockpot.

To the rice in the crockpot add the soup, milk and rest of the herbs (the herbs are to taste). Mix this well and add the pork chops that have had the fat removed (tho not all of it.. it’s all about the pork fat -- at least some of it) and been cut into bite sized pieces.

Mix this well and add the bay leaves, I also sprinkled a bit of dried basil on top.

Cook on low for about 8 hours or until the pork is thoroughly cooked. Part way through the cooking add a can of corn (or other veggie) with liquid.