Save to Pinterest My slow cooker was gathering dust on the top shelf until a particularly frantic Tuesday when I realized I had pork chops thawing and no plan. I dumped everything into that ceramic pot with more hope than skill, and by dinnertime the house smelled like a steakhouse mixed with grandmas kitchen. My husband walked in, followed the smell straight to the crockpot, and declared it the best thing Id made all month. Sometimes the best recipes are born from chaos and a packet of ranch seasoning you forgot you had.
I made this for my in-laws once, convinced theyd judge my shortcut cooking methods. Instead, my mother-in-law asked for the recipe twice before she left and texted me the next day to tell me she bought a crockpot just to make it again. My father-in-law, a man of few words, had three helpings and sopped up every drop of gravy with a dinner roll. That night I learned that comfort food doesnt need to be complicated to be memorable.
Ingredients
- Pork chops (2 to 2.5 lb bone-in or boneless, thick-cut): Thick chops are your insurance against dry, sad pork because they stay juicy during the long slow cook, and bone-in adds extra flavor to the gravy.
- Baby potatoes (1.5 to 2 lb, halved): These little guys soak up all that creamy ranch sauce and turn buttery soft, plus they make this a true one-pot meal.
- Carrots (3 to 4 medium, cut into chunks): They add sweetness and color, and honestly they taste better cooked in pork drippings than they have any right to.
- Dry ranch seasoning mix (1 packet): This is the magic dust that transforms plain pork into something crave-worthy, and it seasons the sauce at the same time.
- Garlic powder, onion powder, black pepper, smoked paprika, dried parsley: These amplify the ranch flavor and add layers you wouldnt get from the packet alone, especially that hint of smokiness.
- Cream of chicken soup and cream of mushroom soup (1 can each): They create a thick, velvety base for the gravy without any roux-making or whisking stress.
- Chicken broth (1 cup): This loosens the condensed soup into a proper sauce and adds savory depth without making it too thick.
- Heavy cream or half-and-half (½ cup, optional): It makes the sauce extra luscious and restaurant-quality rich, but you can skip it if youre watching calories.
- Butter (2 tbsp): Dotted on top, it melts into the sauce and adds a silky finish that ties everything together.
- Fresh parsley or chives (for garnish): A sprinkle of green makes it look like you actually tried, and adds a fresh pop against all that creamy richness.
Instructions
- Prep the slow cooker:
- Lightly grease the inside of your slow cooker with oil or nonstick spray so nothing sticks during the long cook. If youre using potatoes and carrots, spread them in an even layer on the bottom where theyll become the most flavorful vegetable side dish youve ever made.
- Season the pork chops:
- Pat the pork chops completely dry with paper towels because moisture is the enemy of good seasoning adherence. In a small bowl, mix the ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley, then sprinkle it generously over both sides of each chop and press it in with your fingers.
- Sear for extra flavor (optional but worth it):
- Heat a skillet over medium-high with a drizzle of oil or butter, then sear each pork chop for 1 to 2 minutes per side until lightly golden. This step adds a deeper, caramelized flavor and only takes five extra minutes.
- Build the layers:
- Place the seasoned (and seared, if you did that) pork chops on top of the vegetables in the slow cooker, or directly on the bottom if youre skipping the veggies. Theyll nestle into the sauce and become incredibly tender.
- Make the creamy ranch sauce:
- In a medium bowl, whisk together both cans of soup, the chicken broth, and heavy cream if using, until the mixture is smooth and pourable. Pour it evenly over the pork chops and dot the top with small pieces of butter.
- Slow cook to perfection:
- Cover the slow cooker and set it to LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the pork is fork-tender and the vegetables are soft. Your house will smell incredible long before its done.
- Thicken the sauce if needed:
- If the gravy seems too thin, remove the pork and veggies to a plate and cover them to keep warm, then turn the slow cooker to HIGH. Mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, whisk it into the sauce, cover, and cook 10 to 15 minutes until thickened, then return everything to the pot.
- Taste and adjust:
- Give the gravy a taste and add salt and pepper as needed because every ranch mix and soup brand is a little different. Dont skip this step or you might miss the perfect seasoning balance.
- Serve and enjoy:
- Plate the pork chops and vegetables, then spoon that creamy, dreamy ranch gravy all over the top. Garnish with chopped parsley or chives if you want it to look as good as it tastes.
Save to Pinterest One Sunday I made a double batch of this and froze half in a gallon freezer bag with the raw seasoned chops and sauce all together. Three weeks later, on a day when I had zero energy and even less inspiration, I dumped that frozen block into the crockpot in the morning and came home to dinner already done. My kids thought I was a wizard, and I didnt correct them.
Choosing Your Pork Chops
Bone-in chops add more flavor to the gravy and stay juicier, but boneless chops cook a bit faster and are easier for kids to eat. Either way, look for chops with a little marbling and avoid the super lean ones that look pale and dry. If your store only has thin chops, you can stack two per serving and reduce the cooking time by about an hour, checking for tenderness around the five-hour mark on low.
Making It Your Own
Ive swapped the carrots for green beans (add them in the last hour), used cream of celery instead of mushroom, and even stirred in a half cup of grated Parmesan at the end for a cheesy twist. One time I was out of ranch seasoning and used Italian dressing mix instead, which was different but still delicious. You can also skip the heavy cream and use all broth for a lighter version that still tastes rich because of the condensed soups.
Storing and Reheating Leftovers
Leftovers keep beautifully in the fridge for up to four days in an airtight container, and they reheat like a dream in the microwave or on the stovetop with a splash of broth to loosen the sauce. The flavors actually deepen overnight, so day-two lunch might be even better than dinner was. I like to shred any leftover pork and toss it with the gravy over egg noodles or rice for a completely different meal.
- For freezer meal prep, assemble everything raw in a labeled freezer bag, freeze flat, then thaw overnight in the fridge before cooking.
- If reheating from frozen, add an extra hour to the cook time and check for doneness with a meat thermometer (145°F).
- Leftover gravy is incredible over mashed potatoes, biscuits, or even scrambled eggs the next morning.
Save to Pinterest This recipe taught me that you dont need fancy ingredients or complicated techniques to make something people will ask for again and again. Just a little planning, a trusty slow cooker, and the willingness to let time do the hard work for you.
Recipe FAQ
- → Should I sear the pork chops before slow cooking?
Searing isn't required but adds wonderful depth of flavor. A quick 1-2 minutes per side in hot oil creates caramelization that enhances the final dish. If you're short on time, skip this step—the seasoning and long cooking time still deliver delicious results.
- → Can I use boneless pork chops instead of bone-in?
Both work beautifully in this dish. Bone-in chops tend to stay slightly more moist during long cooking, but thick-cut boneless chops (1.5 inches) also turn out tender. Just avoid thin cuts which may become dry after hours in the cooker.
- → How do I thicken the sauce if it's too thin?
Remove the pork and vegetables first, then turn your slow cooker to HIGH. Whisk together 1 tablespoon cornstarch with 1-2 tablespoons cold water until smooth, stir it into the hot sauce, and cook uncovered for 10-15 minutes until thickened.
- → What vegetables work best in this dish?
Baby potatoes and carrots are classic choices that hold their shape beautifully during long cooking. You could also add celery, onions, or parsnips. Avoid delicate vegetables like zucchini or green beans as they'll become mushy after several hours.
- → Can I make this dairy-free?
Use dairy-free condensed cream soups (available in natural food stores) and coconut cream or almond milk instead of heavy cream. Omit the butter or use a dairy-free alternative. The ranch seasoning mix should also be checked for dairy ingredients or made from scratch using dried herbs and spices.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for 3-4 days. The sauce often thickens overnight, making leftovers even more flavorful. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy.