Crockpot Ranch Pork Chops (Printable Version)

Tender pork chops slow-cooked in creamy ranch sauce with potatoes and carrots for an easy comforting dinner.

# List of 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.
04 - In a small bowl, mix together 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 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 pepper as needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot while youre at work, and you come home to a complete meal with almost zero effort.
  • The ranch seasoning and creamy soup blend into a savory gravy that makes plain vegetables taste like the best part of the plate.
  • Pork chops stay juicy and fork-tender instead of dry, which is nearly impossible to mess up in a slow cooker.
  • You can skip the searing step on rushed days and still end up with a dish that tastes like you fussed over it.
02 -
  • Thin pork chops will dry out and shred after hours in the slow cooker, so always choose chops that are at least 1 inch thick.
  • If your sauce tastes bland at the end, it probably needs salt more than anything else, because low-sodium broth and unsalted butter keep the seasoning in your control.
  • Resist the urge to lift the lid during cooking, every peek adds 15 to 20 minutes to the cook time and lets out all that steam.
03 -
  • Stir a handful of grated Parmesan into the sauce just before serving for a cheesy, tangy twist that makes the gravy taste even more indulgent.
  • If you want a little brightness, squeeze half a lemon over the finished dish, it cuts through the richness and wakes up all the flavors.
  • Double the recipe in a large slow cooker for a crowd, just make sure the pork chops fit in a single layer or rotate them halfway through cooking.
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