Crockpot Ranch Pork Chops (Printer-Friendly)

Golden-seared pork chops in a creamy ranch sauce with tender vegetables for an easy comforting 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 (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
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
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:

01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved potatoes and carrot pieces evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to ensure proper browning.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a large skillet over medium-high heat with 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. 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 the gravy and adjust salt and pepper as needed.
12 - Plate pork chops and vegetables, spoon creamy ranch gravy over top, and garnish with fresh parsley or chives.

# Expert Tips:

01 -
  • The slow cooker does all the work while you go about your day, no stirring or checking required.
  • Every bite is infused with creamy ranch flavor that feels like comfort in a bowl.
  • It uses simple pantry staples, and you can skip the vegetables if you want it even simpler.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Always use thick-cut pork chops, thin ones will dry out and turn tough during the long cooking time.
  • Do not skip patting the pork dry before seasoning, moisture prevents the spices from sticking and forming a flavorful crust.
  • If your sauce tastes too salty, add a splash more broth or cream to balance it out before serving.
  • Searing the pork chops is optional, but it adds a layer of caramelized flavor that makes the dish taste more complex.
03 -
  • Use low-sodium broth and soups so you can control the salt level, condensed soups can be surprisingly salty on their own.
  • If you love mushrooms, toss in a cup of sliced fresh mushrooms with the vegetables for extra earthiness.
  • A splash of white wine or apple cider vinegar in the sauce adds brightness and cuts through the richness beautifully.
  • Let the pork rest in the sauce for 10 minutes after cooking, it will reabsorb some of the liquid and taste even more tender.
Go Back