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1
Put rice in the bottom of a 5 quart crockpot.
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2
Turn heat to low.
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3
Juice and zest limes, place both into a 4 cup measuring cup.
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4
Add chicken broth to make 4 cups of liquid.
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5
Stir in minced garlic.
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6
Heat 1 Tablespoon of olive oil over medium-high heat in a heavy skillet.
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7
While that heats, mix flour, garlic salt and lemon pepper in a flat bottom bowl.
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8
When oil is close to smoking, quickly dredge 3 chops in the flour mixture and place in pan.
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9
Wait for sear, flip, wait for sear, remove to plate and repeat with another tablespoon of olive oil and remaining chops.
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10
Arrange chops on top of rice in crockpot.
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11
Add remaining oil to skillet, heat up, and add remaining flour mixture.
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12
Stir quickly with a whisk until mixture is brown (30 seconds to a minute) and add lime juice and chicken broth all at once.
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13
Whisk until mixture starts to thicken.
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14
Pour over chops and add some black pepper.
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15
Cover, let cook for 5-6 hours or until meat is done.
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16
I put the meat on top of the rice since these chops have a tendency to get so tender that they fall apart, and I'm never quite sure when the hubby will be home for dinner so this is a good way to keep the meat from getting overdone too easily.
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17
I like to add a bit of sharp cheddar to my rice when serving.
