Crockpot Ranch Pork Chops (Print Page)

Golden pork chops slow-cooked in creamy ranch sauce with tender vegetables for an effortless comforting dinner.

# What You Need:

→ Pork and Vegetables

01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick, about 4 to 6 chops
02 - 1.5 to 2 pounds baby potatoes, halved
03 - 3 to 4 medium carrots, peeled and cut into 1-inch pieces

→ Ranch Seasoning

04 - 1 packet (1 ounce) dry ranch seasoning mix
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon black pepper, plus more to taste
08 - 0.5 teaspoon smoked paprika
09 - 1 teaspoon dried parsley

→ Sauce

10 - 1 can (10.5 ounces) condensed cream of chicken soup
11 - 1 can (10.5 ounces) condensed cream of mushroom soup
12 - 1 cup low-sodium chicken broth
13 - 0.5 cup heavy cream or half-and-half
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Finishing Touches

15 - Fresh parsley or chives, chopped, for garnish
16 - Salt to taste

# Directions:

01 - Lightly grease the inside of your slow cooker with oil or nonstick spray.
02 - Spread baby potatoes and carrots evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to remove excess moisture.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a skillet over medium-high heat with oil or butter. Sear pork chops 1 to 2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth.
08 - Pour sauce evenly over pork chops in slow cooker. Dot the top with butter pieces.
09 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until pork chops are fork-tender and vegetables are soft.
10 - If sauce is too thin, remove pork chops and vegetables to a plate and cover. Turn slow cooker to HIGH. Mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, whisk into sauce, cover, and cook 10 to 15 minutes until thickened. Return pork and vegetables to sauce.
11 - Taste gravy and add salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Advice:

01 -
  • The pork chops come out fork-tender every single time, no guessing or checking required.
  • Everything cooks in one pot, so cleanup is nearly nonexistent and you can walk away for hours.
  • The creamy ranch gravy is so good you will want to soak bread in it or spoon it over rice.
  • It feels like comfort food you'd order out, but costs a fraction and tastes better.
02 -
  • Do not use thin pork chops or they will turn tough and stringy, even in a slow cooker.
  • If your sauce is too salty, stir in a splash of cream or a spoonful of sour cream to mellow it out.
  • Let the pork rest in the sauce for 10 minutes after cooking so it reabsorbs some of the gravy and stays juicy when you slice it.
03 -
  • Always use thick-cut pork chops, at least 1 to 1.5 inches, or they will overcook and lose all their moisture.
  • Searing the pork before slow cooking is optional, but it adds a depth of flavor that makes this taste like a dish from a real restaurant.
  • If you are meal prepping, assemble everything in a slow cooker liner the night before, refrigerate it, then just drop it in and turn it on in the morning.
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