Or, I might just stick with stuffing on the side it was a perfect combination. There seemed to be plenty of liquid, and the gravy would definitely provide enough flavor. I could see Minute rice being overly mushy with this cooking time, but I wonder what regular rice would do. I'm wondering whether rice really would have been a problem.
I actually made the whole meal in the Ninja Cooking system, which allows me to do the stove-top browning and then the slow cooker all in one pot. I slow-cooked the meal for only 5 1/2 hours on low (not that it couldn't go the whole length of time just that I started late and the chops were more than well cooked after 5 hours). we like a lot, but even this amount is not too potent) in addition to the garlic powder. I used diced, fresh mushrooms instead of canned, and I added minced garlic (2 tsp. I sliced the onion into flat circles and separated the rings. Then, I layered all the ingredients (without rice) in the order presented on the ingredient list. I used two thick pork chops with bone-in (12-oz each) and made the following modifications to the remainder of the recipe: First, I seasoned the chops with coarse salt and coarse pepper and then browned the chops on both sides for 5 to 6 minutes each side. I made Stove-Top stuffing on the side, which was compatible with the gravy even (mashed potatoes, on the side, would have worked as well, too).
I heeded the other reviews, though, and didn't add any Minute rice (to avoid mushy rice)- just made the pork chops. This is a "do again" meal, raved those for whom I cooked. This recipe was very good - the chops were extremely tender and the flavor was wonderful.
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