Slow Cooker Pork Chops with Vegetables and Gravy


  • 1 lb. bag of baby carrots
  • 2 celery ribs, halved lengthwise and cut into 3-inch pieces
  • 8 small red potatoes, quartered
  • 4 boneless pork chops (about ¾-inch thick) (about 1.5 lbs. total)
  • 1 (1 ounce) envelope dry onion soup and dip mix
  • 1 lemon, halved
  • 1 lb. fresh baby portabella mushrooms, sliced
  • 1 cup frozen peeled pearl onions (or 1 regular onion, sliced)
  • 2 (10.5 ounce) cans condensed cream of mushroom soup (NOT diluted)


  1. Place carrots, celery, and potatoes in the bottom of a large slow cooker. Top with pork chops. Sprinkle dry onion soup mix seasoning over the pork chops.
  2. Add lemon, mushrooms, and onions on top of the pork.
  3. Cover with cream of mushroom soup (not diluted).
  4. Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 2-3 hours.


After 3 hours on HIGH in my slow cooker, the potatoes were perfectly tender and the carrots were “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. She also cooks her pork chops on HIGH for 2 hours and then on LOW for an additional 2 hours. Every slow cooker cooks at a slightly different temperature, so you just have to get to “know” your Crock Pot and figure out if it cooks hotter than others. Keep an eye on your meal the first time it cooks and turn it off when your veggies have reached the desired tenderness and your pork is cooked through.

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Recipe adapted from Taste of Home.

Courses Dinner

Cuisine Southern

Nutrition Facts

Serving Size 1 pork chop, 1/4 of the vegetables, and 1/4 of the gravy

Amount Per Serving

Calories 633

% Daily Value

Total Fat 21.6 g


Saturated Fat 7.6 g


Cholesterol 105 mg


Sodium 975 mg


Total Carbohydrates 64 g


Dietary Fiber 8.6 g


Sugars 11.6 g

Protein 45.8 g