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A serving platter of pork chop pot roast dinner.

Slow Cooker Pork Chops and Vegetables

A slow cooker pork chop pot roast dinner with thick, fall-apart, pork chops that 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 to a quick gravy to pour over these chops!
4.92 from 12 votes
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Prep Time: 30 minutes
Cook Time: 7 hours
Total Time: 7 hours 30 minutes
Servings: 4 Servings
Calories: 603kcal
Author: Pat Nyswonger

Ingredients

  • 2 Extra thick pork chops (each 1-1/2 inches thick)
  • 1 tablespoon course salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 3 garlic cloves finely chopped
  • 3 tablespoons Homemade Onion Soup Mix divided
  • 1-½ 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

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 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. 

Notes

For a thicker sauce, increase the butter and flour mixture by 1 tablespoon each.  

Nutrition

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