Crockpot Ranch Pork Chops (Printable Version)

Golden-seared pork chops slow-cooked in velvety ranch sauce with tender vegetables soaking up every creamy drop.

# What You 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 dry ranch seasoning mix, 1 ounce
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, 10.5 ounces
11 - 1 can condensed cream of mushroom soup, 10.5 ounces
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 your 6-quart slow cooker with oil or nonstick spray.
02 - Spread baby potatoes and 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 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 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 the creamy ranch gravy and adjust salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives.

# Expert Advice:

01 -
  • Everything cooks together in one pot, so you get tender pork, soft vegetables, and a creamy gravy without juggling multiple pans or timers.
  • Ranch seasoning transforms plain pork chops into something that tastes like comfort food you grew up with, even if you didn't.
  • You can walk away for hours and come home to a dinner that looks like you tried much harder than you actually did.
  • Leftovers taste even better the next day when the flavors have melted into each other overnight.
02 -
  • Thin pork chops will turn rubbery and dry in a slow cooker, so always use chops that are at least 1 inch thick, ideally closer to 1.5 inches.
  • If you skip patting the pork dry before seasoning, the ranch mixture will slide right off and you'll lose most of your flavor before it even hits the pot.
  • Don't lift the lid to check on things early, every peek adds 15 to 20 minutes to your cooking time and lets all the steam escape.
  • If your gravy tastes bland at the end, it's almost always because you didn't add enough salt, condensed soups are salty but not always salty enough once diluted.
03 -
  • Searing the pork before slow cooking is optional, but it adds a caramelized depth that makes the whole dish taste more expensive than it actually is.
  • If your slow cooker runs hot, check the pork at the lower end of the cooking time range so it doesn't overcook and turn dry.
  • Use low-sodium broth and taste before adding salt at the end, the ranch mix and condensed soups already bring a lot of sodium to the table.
  • For a pop of color and brightness, finish each plate with a squeeze of fresh lemon juice or a sprinkle of lemon zest.
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