Slow Cooker Pork Chops with Potatoes & Carrots!


This "Slow Cooker Pork Chops with Potatoes & Carrots" is just good ole down home comfort food and it could not be any easier.  The pork chops turn out fork tender and it makes a really yummy gravy to cover them in.   I love this type of recipe for busy days when I just don't have a lot of time to cook.  I used boneless pork loin chops in this cut fairly thick, about 1/2 inch.  I think that works best, but if you only have bone in they work also, just be sure to let everyone know they have bones in them and if they cook out during the slow cooking be sure to remove them.   Here is what you will need:

5-6 boneless pork loin chops
2 tbs. oil
seasoned salt
black pepper
1 bag baby carrots (could use 4-5 large carrots, peeled and sliced)
5 -6 large potatoes, peeled and quartered
2 medium sweet onions, peeled and sliced and separated into rings
1 pkg dry onion soup mix
2 cans cream of mushroom soup (could substitute cream of chicken or cream of celery soup)


I like to brown the pork chops before assembling the ingredients in the slow cooker.  I use my Ninja slow cooker for this, because it  can be used on a stove top setting to brown and then switch to a slow cooker settting.  It's my favorite slow cooker because of this feature.  If you are going to invest in a new slow cooker, I suggest it highly.    You can also brown the pork chops in the oil in a skillet on the stove top.  You can also skip this step all together and they still turn out great.  I just like the flavor when they are browned a little.   Sprinkle both sides with seasoned salt and pepper.  

Spray your slow cooker with nonstick spray.  Place the baby carrots on the bottom.  Next lay the potatoes over the carrots.  Place the onion rings on top of the potatoes.  Sprinkle the vegetables with a little seasoned salt and black pepper.   Go easy on the salt though, because the soups contain sodium.

Lay the chops on top of the vegetables in a single layer.  Sprinkle the dry onion soup over all.  End by spreading the canned soup evenly over the top.  Cover and cook on low for 8 hours or on high 4-5 hours, depending on your slow cooker.  

This turns out so delicious!  I served it with white beans, cornbread and of course sweet tea!  Hope you try it!  


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2 comments:

  1. This is almost exactly how I make my beef pot roast. I never thought to use pork chops. I will give this a try

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