Pork Chops and Harvest Vegetables for the Crock Pot

“A complete dinner with lots of fiber, good taste and not very high in fat. It's a comfort food without the guilt. This is my own recipe and I hope you enjoy it!”
8hrs 30mins

Ingredients Nutrition

  • 4 boneless lean pork chops, about 1 inch thick
  • 1 large onion, sliced thick
  • 2 medium turnips, peeled and sliced
  • 1 large apple, cored and sliced in 16 pieces
  • 12 baby carrots, left whole
  • 1 can bush bavarian sauerkraut, undrained
  • 1 tablespoon caraway seed
  • 1 (10 1/2 ounce) cancampbell healthy request cream of celery soup
  • 23 cup water or 23 cup broth, of your choice
  • seasoning salt
  • pepper


  1. Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
  2. Remove pork chops and set aside.
  3. In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
  4. Season with salt and pepper to taste (I used Lawry's).
  5. Add the apple slices evenly over the vegetables.
  6. Spread the sauerkraut over all and sprinkle with the caraway seeds.
  7. Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
  8. Cover and cook on low for 7 to 8 hours, or until the carrots are tender.

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