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Front shot of slow cooker pork chops on a white plate with vegetables and gravy
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5 from 13 votes

Slow Cooker Pork Chops with Vegetables and Gravy

A delicious one pot dinner made with juicy and tender pork chops, perfectly cooked vegetables and a flavor packed mushroom gravy!
Course Dinner
Cuisine Southern
Keyword pork chops, Pork with Gravy, Slow Cooker Pork
Prep Time 10 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 10 minutes
Servings 4 servings
Calories 633kcal
Author Blair Lonergan

Ingredients

  • 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 lb. fresh baby portabello mushrooms, sliced
  • 1 cup frozen peeled pearl onions, or 1 regular onion, sliced
  • 2 cans (10.5 ounces each) condensed cream of mushroom soup (NOT diluted)
  • 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, ¼ of the vegetables, and ¼ 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