Crockpot Ranch Pork Chops (Printable)

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

# Required Ingredients:

→ 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

# Directions:

01 - Lightly grease the inside of your slow cooker with oil or nonstick spray.
02 - Spread 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 well combined.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing to adhere.
06 - Heat a 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 gravy and add salt and black pepper as needed to achieve desired flavor balance.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Suggestions:

01 -
  • The pork chops cook so slowly they practically melt under your fork, soaking up all that ranch-seasoned creaminess.
  • Everything happens in one pot, which means you can start it in the morning and come home to dinner already done.
  • The gravy is so good you'll want to keep a spoon nearby just to taste it while you plate.
  • It's the kind of meal that feels fancy enough for guests but easy enough for a weeknight.
02 -
  • Thick-cut pork chops are essential, thin ones will overcook and turn tough no matter how carefully you time it.
  • Don't skip patting the pork dry before seasoning, wet meat won't hold the spices and the sear won't work.
  • If your gravy splits or looks oily, whisk in a tablespoon of cold water to bring it back together.
  • Taste the gravy before serving because condensed soups vary in saltiness and you might need to adjust.
03 -
  • Searing the pork chops before slow cooking is optional, but it creates a caramelized crust that deepens the flavor of the whole dish.
  • If you don't have ranch seasoning, mix together dried dill, parsley, garlic powder, onion powder, and a pinch of salt for a quick homemade version.
  • Use low-sodium broth and soups so you can control the salt level, condensed soups can be surprisingly salty on their own.
  • For a gluten-free version, check the labels on your ranch mix and condensed soups, many brands make gluten-free options now.
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