Toss pork pieces with flour. In a large skillet over medium heat, brown the chops in the oil, sprinkling lightly with salt and pepper. Add chopped onions and minced garlic; continue cooking until onion is wilted. In a crockpot, place the rice, sprinkle with parsley, and then add the pork and onion mixture. Pour chicken broth into hot skillet and stir to loosen browned bits. Pour over pork and rice in the crockpot. Cover and cook on low for 6 to 8 hours. Add frozen green peas (thawed - I run hot water over them) during the last 1/2 hour,
Serves 4 to 6.
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