This is a one pot dinner that will warm you from the inside out! The tender and juicy Slow Cooker Pork Chops with Vegetables are coated in a creamy mushroom gravy for the ultimate cool weather comfort food!
I know I say this all of the time, but it’s honestly true: one of my favorite aspects of maintaining this blog are the relationships with readers like YOU! I love sharing my recipes and ideas, but I love hearing from you guys, learning from you, and listening to your ideas even more. You are all so inspiring, you have so many wonderful stories, and I truly value the connections that we make when you send me an email, leave me a comment, or reach out on social media.
During my live 5-Day Meal Planning Challenge back in August, we had a wonderful closed Facebook group where I could work with the challengers on a daily basis to share recipes, ideas, and solutions with each other. As usual, I received SO MANY amazing quick-prep dinner ideas from these ladies…and they even gave me permission to share their favorites here on the blog.
Today’s recipe comes from one of my readers in that Facebook group. Barb Schmidt mentioned that she had just prepared these slow cooker pork chops for her Marine son who was returning to his base the next day “after two way-too-short weeks at home.” If the dinner was good enough for Barb’s son’s special going-away meal, then I knew that it must be a keeper!
The original recipe that Barb used was from Taste of Home, but I have used Barb’s changes and my own adaptations here. The end result is a pot full of GOODNESS! Instead of dry, over-cooked meat, you’re treated to tender, juicy pork chops, flavorful veggies, and a rich, creamy gravy. I can see why Barb’s son enjoyed this last bit of home-cooked comfort before returning back to duty!
The key to creating tender, juicy, and delicious slow cooker pork chops is all in the layers! So much flavor goes into this pot, starting from the bottom: red potatoes, carrots, and celery.
The pork chops go on top of the vegetables,
and are seasoned with dry onion soup mix.
Spices that go right into the pork and into the gravy as it simmers!
Locking in even more flavor, I added delicate mushrooms, onions, and fresh lemon on top,
and finished it off with two cans of condensed cream of mushroom soup. I know that it looks like a very thick “sauce,” but the moisture from the vegetables and from the cooking process thins the soup and creates a perfect gravy at the end.
Barb mentioned that she likes to double the recipe to feed her hungry Marine, but she uses just 3 cans of the soup for her double recipe (instead of 4). If you have a large crowd to feed (and a very large Crock Pot), then this would be a great solution.
A balanced, wholesome, and comforting meal could not be easier! Everything is done at the end of the day, just when your family is ready to sit down at the table, enjoy some time together, and indulge in a satisfying dinner.
Thanks to Barb, to her son (for his service to our country), and to all of my other readers that bring me incredible inspiration on a daily basis! “Sharing is caring,” and that’s what this is all about.
Slow Cooker Pork Chops with Vegetables and Gravy
Yield 4 servings
1 lb. bag of baby carrots
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
4 boneless pork chops (about ¾-inch thick) (about 1.5 lbs. total)
1 (1 ounce) envelope dry onion soup and dip mix
1 lemon, halved
1 lb. fresh baby portabella mushrooms, sliced
1 cup frozen peeled pearl onions (or 1 regular onion, sliced)
2 (10.5 ounce) cans condensed cream of mushroom soup (NOT diluted)
Place carrots, celery, and potatoes in the bottom of a large slow cooker. Top with pork chops. Sprinkle dry onion soup mix seasoning over the pork chops.
Add lemon, mushrooms, and onions on top of the pork.
Cover with cream of mushroom soup (not diluted).
Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 2-3 hours.
After 3 hours on HIGH in my slow cooker, the potatoes were perfectly tender and the carrots were "crisp-tender," which is how we prefer them. Barb mentioned that she chops her carrots and potatoes in her food processor before putting them in the Crock Pot because that way they turn out very tender. She also cooks her pork chops on HIGH for 2 hours and then on LOW for an additional 2 hours. Every slow cooker cooks at a slightly different temperature, so you just have to get to "know" your Crock Pot and figure out if it cooks hotter than others. Keep an eye on your meal the first time it cooks and turn it off when your veggies have reached the desired tenderness and your pork is cooked through.
Recipe adapted from Taste of Home.
Serving Size 1 pork chop, 1/4 of the vegetables, and 1/4 of the gravy
Amount Per Serving
% Daily Value
Total Fat 21.6 g
Saturated Fat 7.6 g
Cholesterol 105 mg
Sodium 975 mg
Total Carbohydrates 64 g
Dietary Fiber 8.6 g
Sugars 11.6 g
Protein 45.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Information listed for these Slow Cooker Pork Chops includes all of the vegetables and all of the gravy in the pot (as well as a large pork chop). In reality, that’s a very large serving and you likely will not consume all of the sauce and veggies in one serving, so nutritional information will vary.
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