What do you do with extra-thick pork chops? One method that we love is a Slow Cooker Pork Chop Pot Roast. We have put it all together in this recipe for slow cooker pork chops and vegetables. It makes a great Sunday dinner (or any day of the week really).
These thick, fall-apart, pork chops are slow-cooked for hours with a mix of potatoes, carrots, fennel and onions. The cooking process results in an especially flavorful broth that is easily transformed into a quick gravy to pour over these chops!
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.
Here are the ingredients you will need to make this slow cooker pork chop recipe:
- 2 Extra thick pork chops, (each 1-1/2 inches thick)
- Salt, pepper, and paprika
- Olive oil
- Onion Soup Mix, storebought or homemade.
- Potatoes. We used Yukon gold potatoes but you could sub Russets.
- Carrots, Fennel bulb, and Onions. If you are not familiar with fennel, we highly recommend trying it out. We love the flavor and it goes especially well with pork
- White wine
- Dijon mustard
- Chicken broth
- Bay leaves, and fresh thyme leaves
- All-purpose flour
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.
How to Cook Slow Cooker Pork Chops and Vegetables:
The slow cooker is great, isn’t it? Throw everything in, go about your day, and dinner is ready when you need it.
Minimal preparation time is always a benefit with slow cooker recipes, and this one is no different. Here are the steps to getting an ultra-tender and flavorful pork chop and vegetable dinner. Make sure you scroll all the way to the printable recipe card for all the details:
- Sear the pork chops: Season both sides of the pork chops and sear them in a skillet until each side is a rich brown. This extra step will give the pork chops extra flavor due to the Maillard reaction.
- Transfer the pork chops: Transfer the seared pork chops to the slow cooker pan, and sprinkle the garlic and half of the onion soup mix over the chops.
- Add the veggies: Arrange the potatoes, carrots, fennel, and onions on top, then sprinkle the remaining soup mix on top of the veggies. Pour the white wine on top.
- Add the liquids: Whisk together the mustard with the chicken broth, then pour it around the edges of the slow cooker and sprinkle in the thyme leaves and bay leaves. Cook in the slow cooker for 4 hours or on low for 6 hours.
- Make the sauce and serve: Once the pork chops are done, measure out 2-1/2 cups of the broth into a small saucepan. Bring it to a boil, then reduce to a simmer. Mash the butter and flour together and then whisk it into the broth. Cook for 1-2 minutes or until the sauce thickens a little. Spoon it over the pork chops and enjoy!
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.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Honey Garlic Glazed Pork Chops are another easy and delicious pork dinner, this time with a sweet and savory glaze that coats these meaty pork chops. Even better, it’s a one-pan meal!
- Instant Pot Pork Fried Rice is just as good as your favorite restaurant-style fried rice! Using the Instant Pot means you don’t need leftover rice to make this dish. It’s full of our favorite flavors and we know you will love it too.
- Slow Cooker Tri-Tip Roast is a go-to for weekly meal planning. Tender, shredded tri-tip is easy to prep in the slow cooker, and you can enjoy it in fajitas, chimichangas, tacos, or casseroles!
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 2 Extra thick pork chops, (each 1-1/2 inches thick)
- 1 tablespoon course salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 3 tablespoons Homemade Onion Soup Mix, divided
- 1-1/2 pounds small whole Yukon potatoes, peeled (about 6)
- 1 pound small carrots, peeled (about 8)
- 1 large 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 leaves
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
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 1/2 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 2-1/2 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.
For a thicker sauce, increase the butter and flour mixture by 1 tablespoon each.
Nutrition Information:Yield: 4 Servings Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 86mgSodium: 3751mgCarbohydrates: 56gFiber: 9gSugar: 12gProtein: 28g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.