Easy Slow Cooker Pork Chops with Vegetables and Gravy

5 from 17 votes

A delicious one-pot dinner made with tender and juicy pork chops, perfectly cooked vegetables, and a flavorful mushroom gravy!

Course Dinner

Cuisine American, Southern

Keyword crock pot pork chops, easy crock pot pork chops, easy slow cooker pork chops, Pork with Gravy, Slow Cooker Pork, slow cooker pork chops

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 633kcal

Author Blair Lonergan

1 lb. bag of baby carrots
2 medium celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
4 boneless pork chops, about ¾-inch thick (approximately 1.5 lbs. total)
1 (1 ounce) envelope dry onion soup and dip mix (I use Lipton brand)
1 lb. fresh baby portobello mushrooms, sliced
1 cup frozen peeled pearl onions or 1 small onion, sliced
2 (10.5 ounce) cans condensed cream of mushroom soup
Optional: 1 lemon, halved (some readers prefer the recipe without the lemon, so only add it if you like a fairly prominent lemon flavor in your dish)
Optional garnish: chopped fresh herbs, such as parsley or thyme

Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
Arrange the pork chops on top.
Sprinkle the dry onion soup mix seasoning over the pork chops.
Add the lemon (optional), mushrooms, and onions on top of the pork.
Cover with the cream of mushroom soup (not diluted).
Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the pork, vegetables, and gravy. Garnish with chopped fresh herbs if desired.

The total cooking time will depend on your personal preference. After just a couple of hours in the slow cooker, your pork chops will likely be cooked through and reach an internal temperature of 145°F. At this point, they will have a firm texture that's almost like a chicken breast. If you cook the chops longer, they become more tender and almost fall apart like pulled pork.
After 3 hours on HIGH in my slow cooker, the potatoes are perfectly tender and the carrots are "crisp-tender," which is how we prefer them. Barb mentioned that she chops her carrots and potatoes in her food processor before putting them in the Crock Pot because that way they turn out very tender.
Recipe shared by blog reader Barb, who adapted it from Taste of Home.
The nutrition information provided is an automatically generated estimate that includes all of the vegetables and all of the gravy in the pot (as well as a large pork chop). In reality, that's a very large serving and you likely will not consume all of the sauce and veggies in one serving, so nutritional information will vary.