Easy Slow Cooker Pork Chops

5 from 19 votes

A delicious one-pot dinner made with tender and juicy pork chops, perfectly cooked vegetables, and a flavorful mushroom gravy!

Course Dinner

Cuisine American, Southern

Keyword crock pot pork chops, easy crock pot pork chops, easy slow cooker pork chops, Pork with Gravy, Slow Cooker Pork, slow cooker pork chops

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 633kcal

Author Blair Lonergan

Ingredients

1 lb. bag of baby carrots
2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
4 boneless pork chops, about ¾-inch thick (approximately 1.5 lbs. total)
1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
1 lb. fresh baby portobello mushrooms, sliced
1 cup frozen peeled pearl onions or 1 small onion, sliced
2 (10.5 ounce) cans condensed cream of mushroom soup
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)
Optional garnish: chopped fresh herbs, such as parsley or thyme

Instructions

Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
Arrange the pork chops on top.
Sprinkle the dry onion soup mix seasoning over the pork chops.
Add the lemon (optional), mushrooms, and onions on top of the pork.
Cover with the 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 3-4 hours. Gently stir together the pork, vegetables, and gravy. Garnish with chopped fresh herbs if desired.

Video

Notes

Cooking time affects texture. Pork chops reach a safe internal temperature around 145°F within a couple of hours, which gives them a firmer bite. Cooking longer leads to very tender, almost pull-apart meat. Adjust based on how you like your pork.
Vegetables cook best when placed at the bottom. Keeping the potatoes, carrots, and celery closest to the heat ensures they turn out tender by the time the pork is done.
Vegetable size matters. Smaller pieces will soften more quickly. If you prefer very tender vegetables, chop them on the smaller side.
Every slow cooker cooks differently. Some models run hotter than others. Start checking for doneness about 30 minutes before the suggested time and adjust as needed.
To thicken the gravy: Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 15–20 minutes or remove the lid near the end to help the liquid reduce.
Make it creamier if you like. For an even richer gravy, stir in a splash of heavy cream or a pat of butter at the end.
Bone-in pork chops work, too. They cook similarly to boneless chops and stay juicy. You may need a little extra time depending on thickness.
Optional lemon adds brightness. The lemon creates a subtle tang, but the flavor becomes more pronounced with long cook times. Add it only if you enjoy that brightness.
Flavor variations. Swap the cream of mushroom soup for cream of chicken or cream of celery, or add garlic powder, thyme, or black pepper for extra seasoning.
Recipe shared by blog reader Barb, who adapted it from Taste of Home.

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