Optional: 1 lemon, halved(some readers prefer the recipe without the lemon, so only add it if you like a fairly prominent lemon flavor in your dish)
Instructions
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 (optional), 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.
Video
Notes
The total cooking time will also depend on your personal preference. After just a couple of hours in the slow cooker, your pork chops will likely be cooked through and reach an internal temperature of 145°F. At this point, they will have a firm texture that's almost like a chicken breast. If you cook the chops longer, they become more tender and almost fall apart like pulled pork.
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.
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.
Feel free to add other veggies such as broccoli, cauliflower or squash.
Recipe adapted from Taste of Home.
Nutrition
Serving: 1pork chop, 1/4 of the vegetables, and 1/4 of the gravy | Calories: 633kcal | Carbohydrates: 64g | Protein: 45.8g | Fat: 21.6g | Saturated Fat: 7.6g | Cholesterol: 105mg | Sodium: 975mg | Fiber: 8.6g | Sugar: 11.6g