Crockpot Ranch Pork Chops (Printable Version)

Golden pork chops slow-cooked in creamy ranch sauce with tender vegetables for an easy, 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

→ To Finish

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

# Steps:

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, mix together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until combined.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a large skillet over medium-high heat with a drizzle of 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 to keep warm. 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 the gravy and add salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Pointers:

01 -
  • It turns inexpensive pork chops into something so tender they fall apart with a fork, no babysitting required.
  • The creamy ranch gravy is the kind of sauce you'll want to soak up with bread, potatoes, or anything within reach.
  • One pot means one cleanup, and dinner is ready whenever you are, no timing stress or last minute panic.
02 -
  • Always use thick-cut pork chops, at least 1 inch thick, because thin chops will dry out and turn rubbery during the long cooking time.
  • Searing the pork before slow cooking is optional, but it adds a layer of caramelized flavor that makes the dish taste more complex and homemade.
  • If your sauce is too thin at the end, don't panic, just whisk in a cornstarch slurry and let it simmer on HIGH for a few minutes until it thickens beautifully.
03 -
  • Don't skip patting the pork chops dry before seasoning, moisture prevents the spices from sticking and forming that flavorful crust.
  • If you want an even thicker, more luxurious gravy, stir in a few ounces of cream cheese during the last 30 minutes of cooking and let it melt in.
  • Taste the gravy at the end and adjust the seasoning, slow cooking can dull flavors, so a pinch of salt or a crack of black pepper can wake everything up.
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