Crockpot Ranch Pork Chops (Print Version)

Golden-seared pork chops in velvety ranch sauce with tender vegetables—a comforting one-pot meal.

# What You'll Need:

→ Pork and Vegetables

01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick (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 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 condensed cream of chicken soup
11 - 1 can 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

# How to Make It:

01 - Lightly grease the inside of the 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, 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, then transfer to slow cooker on top of vegetables or directly to bottom.
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. 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 fresh parsley or chives if desired.

# Expert Tips:

01 -
  • It turns budget-friendly pork chops into something that tastes like you fussed over it for hours.
  • The ranch seasoning does all the heavy lifting while you go about your day.
  • Everything cooks in one pot, so cleanup is as easy as the cooking.
  • The creamy gravy is so good you'll want to serve it over rice, mashed potatoes, or just eat it with a spoon.
02 -
  • Thick-cut pork chops are essential because thin ones will dry out and turn rubbery after hours in the slow cooker.
  • Don't skip patting the pork chops dry before seasoning, or the spices will just slide off into the sauce.
  • If your sauce tastes too salty, it's likely the condensed soup, so always use low-sodium broth and taste before adding extra salt at the end.
  • Searing the pork chops isn't mandatory, but it adds a layer of flavor that makes the dish taste less like it came from a slow cooker.
03 -
  • Always use a slow cooker that's at least 6 quarts so everything has room to cook evenly without crowding.
  • If you're in a hurry, cook on HIGH for 3 to 4 hours instead of LOW, but the pork will be even more tender if you go low and slow.
  • Don't lift the lid to check on things too often, because every peek adds 15 to 20 minutes to your cook time.
  • For extra flavor, toss a few sprigs of fresh thyme or rosemary into the slow cooker before you start cooking, then fish them out before serving.
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