Slow Cooker Pork Chops and Vegetables

Pork chops with gravy, potatoes, carrots, and cabbage on a plate.

4.92 from 12 votes

Slow Cooker Pork Chops and Vegetables

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.

Prep Time30

Cook Time7

Total Time7 30

Course: Main Dish, Slow Cooker

Cuisine: American

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

Servings: Servings

Author: Pat Nyswonger

Ingredients

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

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