Slow Cooker Pork Chops and Vegetables

Slow cooker pork chops and vegetables make a complete family dinner in one crockpot, with thick pork chops, potatoes, carrots, fennel, and onions cooking together until everything is tender and full of flavor.

This recipe is made from scratch, with no canned cream soup hiding in the mix. As the pork chops slowly cook, they create a rich, savory broth that gets turned into a simple gravy to serve on the side. It’s cozy, practical, and very much not another grayish can-of-soup situation pretending to be dinner.

One thing I love about my slow cooker is I can fill it, set it and forget it and it delivers every time.  The slow cooker is the ultimate way to go for an easy, no-fuss dinner! If you like this recipe, you will love our slow cooker pot roast with beef.

Here is What Goes into This Slow Cooker Pork Chop and vegetables recipe:

We started with extra-thick, meaty pork chops with good marbling and a nice rim of fat…you all know fat=flavor. There is even more flavor in this pot roast type dinner as we gave the chops a good searing first then sprinkled them with our homemade onion soup mix.

• Thick pork chops: Look for chops about 1⅓ inches thick so they can handle the long cook time without drying out.
• Yukon Gold potatoes: These hold their shape better than russets and have a creamy texture that works well with the gravy.
• Carrots: Small whole carrots are easy here, but large carrots cut into chunks work just fine.
• Fennel: Choose a firm, white bulb with no soft spots. It mellows as it cooks and adds great flavor to the broth.
• Onion soup mix: This gives the broth a savory base without using canned cream soup.
• Dry white wine: Chardonnay works well. Use a dry wine, not sweet. You can swap in extra chicken broth if needed.
• Dijon mustard: Adds a little tang and depth to the broth without making it taste mustardy.
• Fresh thyme and bay leaves: These give the broth more of a slow-simmered, pot-roast flavor.
• Butter and flour: These thicken part of the cooking liquid into a simple gravy to serve on the side.

That may look like a long list of ingredients but I bet most of it is already in your pantry. The homemade onion soup mix is a make-it-yourself version similar to the popular dry onion soup mix that you can easily substitute.

The white wine really adds to the broth flavor. But, if you are not into using white wine just sub it with the same amount of chicken broth.

If you want a quicker stovetop option, our Honey Garlic Glazed Pork Chops are another family favorite with a sweet-savory sauce.

For an extra thick sauce, increase the butter and flour mixture by 1 tablespoon each.

Frequently asked questions:

How long does pork take in a slow cooker on low?

We recommend cooking this slow cooker pork chops and vegetables on low for 6 hours for the most tender and flavorful meal. To speed up the process, you can cook it on high for about 4 hours.

We use a basic Crock-Pot for this recipe, and you can make this in both a 4-quart and 7-quart slow cooker.

Do you have to sear the pork chops first?

You don’t need to sear the chops first, but like I mentioned above, it really does make a difference in the overall flavor of your dinner.

Is it better to cook pork chops fast or slow?

These bone-in pork chops will come out tender and perfect if you cook them low and slow.

Can I use boneless pork chops?

Yes, you can use boneless pork chops if you want, but we think the flavor is much better if you use bone-in chops.

This recipe for slow cooker pork chops and vegetables is a hearty and wholesome pork dish that makes a delicious, no-fuss dinner!

It’s a great way to use thick-cut pork chops, and it makes a low-effort and budget-friendly meal that you will want to make over and over again.

More Crockpot Dinners

• slow cooker tri tip
• slow cooker pot roast
• crockpot corned beef
• 19 Favorite Family Crockpot Meals

Prep Time: 30 minutes mins

Cook Time: 7 hours hrs

Total Time: 7 hours hrs 30 minutes mins

4.92 from 12 votes

Slow Cooker Pork Chops and Vegetables

By Pat Nyswonger

A slow cooker pork chop pot roast dinner with thick, tender pork chops, potatoes, carrots, fennel, and onions. Everything cooks together in one crockpot, creating a flavorful broth that gets turned into a quick gravy for serving.

If you make this recipe, please leave a star rating and comment.

Servings: 4 Servings

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Ingredients 

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• ▢ 2 thick pork chops, 1⅓ inches thick
• ▢ 1 tablespoon Kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon paprika
• ▢ 2 tablespoons olive oil
• ▢ 3 garlic cloves, finely chopped
• ▢ 3 tablespoons Onion soup mix, divided
• ▢ 1½ pounds Yukon Gold potatoes, peeled (about 6)
• ▢ 1 pound small whole carrots, peeled (or use large carrots cut into chunks)
• ▢ 1 fennel bulb, trimmed, cored and quartered
• ▢ 4 small onions, peeled and left whole
• ▢ 1 cup dry white wine, such as Chardonnay
• ▢ 2 tablespoons Dijon mustard
• ▢ 4 cups chicken broth
• ▢ 3 bay leaves
• ▢ 2 tablespoons Fresh thyme
• ▢ 2 tablespoons butter, softened
• ▢ 2 tablespoons all-purpose flour

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Instructions 

Sear the Chops:

• Pat the pork chops with paper towels to remove as much moisture as possible.  Combine the salt, pepper and paprika in a small dish and sprinkle over both sides of the pork chops.
• Heat the oil in a large skillet set over medium high and sear the pork chops to a rich brown. 

Fill the Slow Cooker:

• Transfer the seared pork chops to the slow cooker pan and sprinkle the chopped garlic and ½ of the onion soup mix over the pork chops.
• Arrange the potatoes, carrots, fennel and onions on top of the pork chops.
• Distribute the remaining onion soup mix over the vegetables and pour the white wine on top.
• Add the mustard with the chicken broth, whisking to mix completely.
• Pour the chicken broth around the edges of the pan, sprinkle with the thyme leaves and add the bay leaves.  

Select the Cook Time:

• Clamp the lid onto the slow cooker and set the timer on high and cook for 4 hours or on low for 6 hours until the potatoes and carrots are tender but still firm.
• Transfer the vegetables and pork chops to a platter and cover with foil to keep warm.

Make the Sauce and Serve:

• Measure out 2½ cups of the broth into a small saucepan and bring to a boil; then reduce to simmer. 
• Mash the butter and flour together with the back of a spoon and whisk into the broth.  Cook for 1-2 minutes until lightly thickened. 

Notes

Use thick pork chops: Thick-cut chops hold up much better in the slow cooker. Thin chops can dry out before the vegetables are tender.

Bone-in or boneless both work: Bone-in pork chops usually add a little extra flavor, but boneless chops work just as well.

Choose Yukon Gold potatoes: Yukon Golds stay firm and creamy during the long cook time, while russets tend to break down more.

Cut large carrots into chunks: If using large carrots instead of small whole carrots, cut them into evenly sized pieces so they cook at the same rate as the potatoes.

Don’t skip the searing step: Browning the pork chops first adds more flavor to both the meat and the broth.

The fennel mellows as it cooks: It adds a subtle savory flavor to the broth and does not taste strongly like licorice.

The gravy is served on the side: This is a lighter broth-based gravy, not a thick cream-style sauce.

For a thicker gravy: Increase the butter and flour mixture by 1 tablespoon each for a thicker sauce.

Swap the wine if needed: Replace the white wine with additional chicken broth if you prefer not to cook with wine.

Check vegetables near the end: Slow cookers vary, so test the potatoes and carrots near the end of the cooking time to avoid mushy vegetables.

Store leftovers separately: Keep the gravy separate from the pork chops and vegetables for the best texture when reheating.

 

Nutrition

Serving: 1serving, Calories: 603kcal, Carbohydrates: 56g, Protein: 28g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Cholesterol: 86mg, Sodium: 3751mg, Fiber: 9g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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