Slow Cooker Pork Chops and Vegetables

A serving platter of pork chop pot roast dinner.

4.92 from 12 votes

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!

Prep Time30

Cook Time7

Total Time7 30

Course: Main Dish

Cuisine: American

Keyword: slow cooker pork chops, Slow Cooker Pork Chops and vegetables

Servings: Servings

Author: Pat Nyswonger

Ingredients

2 thick pork chops 1-⅓ 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

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

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

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