Crockpot Ranch Pork Chops (Printable Version)

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

# 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 (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

# How-To Steps:

01 - Lightly grease the inside of a 6-quart or larger slow cooker with cooking oil or nonstick spray.
02 - Spread halved baby potatoes and 1-inch carrot pieces 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 large skillet over medium-high heat with a small amount of oil or butter. Sear pork chops for 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 and vegetables 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 adjust seasoning with 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 Advice:

01 -
  • The pork chops come out so tender you can cut them with a fork, no knife wrestling required.
  • Everything cooks in one pot, which means minimal cleanup and maximum time to do literally anything else.
  • The creamy ranch gravy is so good youll want to pour it over everything on your plate.
  • It tastes like you spent hours in the kitchen when you really just spent ten minutes in the morning.
02 -
  • Thin pork chops will turn dry and stringy in the slow cooker, so splurge on chops that are at least an inch thick.
  • If you skip patting the pork dry before seasoning, the ranch mixture will slide right off and pool in the bottom instead of flavoring the meat.
  • Dont lift the lid to check on things early because every peek adds 15 minutes to the cooking time and messes with the temperature.
  • If your sauce breaks or looks curdled, whisk in a tablespoon of cold butter at the end and it will come back together like magic.
03 -
  • Searing the pork chops before slow cooking is optional, but it adds a depth of flavor that makes people think you went to culinary school.
  • Use low-sodium broth and taste before adding extra salt because the ranch mix and canned soups can be salty on their own.
  • If you want a thicker gravy from the start, use only three-quarters cup of broth instead of a full cup.
  • Line your slow cooker with a liner bag for truly zero cleanup, which is a game changer on busy weeks.
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