Crock Pot Pork Chops With Carrots And Potatoes

This Crock Pot Pork Chops with Carrots and Potatoes is a hearty and comforting recipe, which uses thick-cut pork chops and baby potatoes. It’s a no-fuss meal perfect for weeknight dinners, slow-cooked to tender perfection in about 5 hours and 10 minutes.

Crock Pot Pork Chops With Carrots And Potatoes Ingredients

• 6 cups warm water
• ⅓ cup kosher salt (plus more for seasoning)
• 6 bone-in pork chops (thick cut)
• Ground black pepper, to taste
• 2 tablespoons olive oil
• ¼ cup dry white wine or cooking sherry (or additional broth)
• 2 cloves garlic, minced
• 1 cup chicken or beef broth
• 1 package mushroom gravy mix
• 1 tablespoon Italian seasoning
• ½ tablespoon Worcestershire sauce
• ¼ teaspoon ground sage
• 1 ½ pounds baby potatoes, halved
• 2 large carrots, cut into 1-inch pieces
• ½ pound baby portobella mushrooms, halved
• 1 yellow onion, thickly sliced
• 2 tablespoons cornstarch
• 2 tablespoons cold water

How To Make Crock Pot Pork Chops With Carrots And Potatoes

1. Brine the pork chops: Mix water and kosher salt in a large bowl until dissolved. Let cool, then add pork chops. Cover and refrigerate for 15 minutes to 4 hours. Rinse and pat dry before cooking.
2. Season and sear the pork chops: Season pork chops with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear each side for 2–3 minutes. Remove and set aside.
3. Deglaze the skillet and make gravy: Add wine (or broth) to the skillet, scraping up browned bits. Stir in garlic, broth, gravy mix, Worcestershire sauce, Italian seasoning, sage, salt, and pepper. Remove from heat.
4. Layer ingredients in crock pot: Place potatoes, carrots, onions, and half of the mushrooms in the slow cooker. Arrange pork chops on top and scatter remaining mushrooms over them. Pour gravy mixture over everything.
5. Cook until tender: Cover and cook on LOW for 4–5 hours until pork and vegetables are tender.
6. Thicken the gravy (optional): Whisk cornstarch and cold water in a bowl. Stir into the slow cooker and cook on HIGH for 5–10 minutes until thickened.

Recipe Tips

• Do I need to brine pork chops? Brining helps keep the chops juicy but can be skipped if you’re short on time.
• Best potatoes to use: Baby Yukon gold or red potatoes hold their shape well during slow cooking.
• Can I use boneless pork chops? Yes, but reduce the cook time slightly to prevent them from overcooking.
• How to make this without wine: Substitute extra broth if you prefer to avoid alcohol.

What To Serve With Pork Chops And Vegetables

This dish is hearty on its own but pairs well with:

• Dinner rolls or crusty bread
• A side salad with vinaigrette
• Steamed green beans or broccoli

How To Store Pork Chops With Carrots And Potatoes

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

Pork Chops With Carrots And Potatoes Nutrition Facts

• Calories: 316
• Carbohydrates: 29g
• Protein: 23g
• Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 227mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to sear the pork chops first?
No, but searing adds flavor and better texture to the meat.

Can I add more vegetables?
Yes, parsnips, celery, or sweet potatoes work well in this recipe.

What if the gravy is too thin?
Use more cornstarch slurry to thicken it or simmer uncovered for a few extra minutes.

Can I cook this on high instead of low?
Yes, cook on HIGH for about 2–3 hours, but low and slow yields more tender results.

Try More Recipes:

• Crock Pot Pork Chops With Brown Gravy
• Crock Pot Pork Chops With Apples And Onions
• Crock Pot Pork Chops And Rice With Mushroom Soup