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Lemon Dill Cream Pork Chops and Rice Pilaf
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Mixing Bowl

Ingredients
  

  • 4 bone-in pork chops (about 1 inch thick)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • Zest and juice of 1 lemon
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 2 tablespoons butter

Instructions
 

  • Place the pork chops in the bottom of the slow cooker.
  • In a bowl, whisk together the heavy cream, 1/2 cup chicken broth, lemon zest, lemon juice, 2 tablespoons of the dill, garlic powder, salt, and pepper. Pour this mixture over the pork chops.
  • Cover and cook on low for 6 hours until the pork is tender.
  • About 30 minutes before the pork is done, melt the butter in a saucepan over medium heat. Add the onion and cook until softened.
  • Stir in the rice and toast it for 1 minute. Pour in the remaining 2 cups chicken broth, bring to a boil, then reduce to low, cover, and simmer for 18 minutes until the rice is tender.
  • Fluff the rice with a fork and stir in the remaining tablespoon of dill. Serve the pork chops and sauce over the rice pilaf.

Notes

Use bone-in chops for the best texture after slow cooking. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well with a splash of broth to loosen the cream sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Saucepan, Mixing Bowl