Crockpot Ranch Pork Chops
Crockpot ranch pork chops are the easiest weeknight dinner you can make with a packet of seasoning and a can of soup. The chops braise in a creamy ranch gravy until they are tender, and the sauce is ready to pour over rice or potatoes.
6
servings10
minutes6
hoursPork chops cook in a creamy sauce flavored with ranch seasoning, garlic and chicken broth. The cooking juices turn into a smooth gravy.
Ingredients
6 bone-in pork chops, about 1 inch thick
1 packet (1 oz) ranch seasoning mix
1 can (10.5 oz) condensed cream of chicken soup
3/4 cup low-sodium chicken broth
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp black pepper
1 medium yellow onion, sliced
1/4 cup sour cream
1 tbsp cornstarch
2 tbsp chopped fresh parsley or chives
Directions
- Pat the pork chops dry and season both sides with the paprika and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the chops for 2 minutes per side, working in batches. This step adds flavor and is optional.
- Spread the sliced onion in the bottom of a 6-quart slow cooker and lay the chops on top.
- Whisk the soup, broth, garlic and ranch seasoning together until smooth.
- Pour the sauce over the chops, making sure every chop is coated.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the chops reach 145°F and are tender at the bone.
- Transfer the chops to a plate and tent with foil.
- Whisk the cornstarch with 2 tablespoons of cold water and stir it into the sauce. Cook on HIGH, uncovered, for 10 minutes until thickened.
- Stir in the sour cream until smooth.
- Return the chops to the sauce, sprinkle with herbs and serve.
Notes
- Thin boneless chops cook faster, so start checking at 3 hours on LOW. Swap in cream of mushroom soup if you prefer. Leftovers keep 4 days in the fridge. Serve over mashed potatoes, rice or buttered noodles.
Why crockpot ranch pork chops turn out so tender
Lean pork chops dry out fast in a hot oven or a pan. The slow cooker avoids that by cooking them gently in a bath of soup and broth, so the meat stays moist and the texture turns soft enough to cut with a fork.
Ranch seasoning does a lot of work here. It carries dried garlic, onion, dill and parsley, so one packet seasons six chops and the whole pot of gravy. You get a creamy herb sauce without chopping a single herb. It is a good recipe for beginners, because there is almost nothing to get wrong. The seasoning is measured by the packet, the liquid is measured by the can, and the cooker does the timing for you.
Ingredient notes for creamy ranch chops
Bone-in pork chops: About 1 inch thick is ideal. The bone slows cooking and keeps the meat juicy. Thin chops cook too fast and dry out.
Ranch seasoning mix: Use the dry packet, not bottled dressing. The packet gives concentrated flavor without extra oil or water. It is salty, so skip added salt.
Cream of chicken soup: It is the base of the gravy and thickens as it heats. Use the condensed kind straight from the can.
Chicken broth: A little broth loosens the sauce so it coats the meat. Choose low-sodium to keep the dish from tasting too salty.
Sour cream: Stirred in at the end, it adds a tangy finish and makes the sauce silky. Take the pot off direct heat first so it does not curdle. Onion: A sliced onion under the chops lifts them off the bottom and melts into the gravy, adding sweetness that balances the salty ranch packet. Parsley or chives: A handful of fresh herbs at the end brightens the heavy sauce and makes the plate look finished.
Tips for juicy chops and a smooth sauce
Brown if you have five minutes: A quick sear gives the chops color and a deeper taste. If you are in a hurry, skip it and the dish still works, the sauce will just be paler.
Check the temperature: Pork is safe and juicy at 145°F. A thermometer takes the guesswork out, and you can stop cooking the moment the chops are done.
Do not overcook: The most common mistake is cooking lean chops on LOW for 8 to 10 hours. They turn dry and stringy. Six hours is the limit, and many chops are done in five. Thicken at the end: If the sauce looks thin, a cornstarch slurry cooked for ten minutes fixes it. Do not add flour directly to the pot, which can clump.
Swaps and variations
Use boneless chicken thighs in place of pork for a ranch chicken version, with the same timing. For a lighter sauce, choose reduced-fat soup and use Greek yogurt instead of sour cream. Add sliced mushrooms or baby potatoes to the pot to make it a one-pot dinner. A pinch of cayenne gives the gravy a gentle kick.
Do not use bottled ranch dressing in place of the packet. The oil separates in the slow cooker and the sauce looks greasy. For a spicier dinner, add a spoonful of hot sauce or a diced jalapeño to the pot, and top the chops with crumbled bacon before serving.
What to serve with it
Mashed potatoes are the classic base for the gravy, and steamed broccoli or green beans round out the plate. Rice, buttered egg noodles and warm biscuits are good too. Spoon extra sauce over everything at the table. For a full dinner, add a bag of frozen green beans to the pot in the last hour, so the vegetable cooks right in the ranch sauce.
Storing, freezing and reheating
Store leftover chops in the sauce for up to 4 days. For longer storage, freeze them in the sauce for up to 2 months and thaw overnight in the fridge.
Reheat in a covered skillet over low heat with a splash of milk or broth so the sauce stays creamy. Avoid high heat, which dries the pork and splits the gravy.
Crockpot Ranch Pork Chops at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by bone-in pork chops, packet (1 oz) ranch seasoning mix, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth
Tips for Crockpot Ranch Pork Chops
Thin boneless chops cook faster, so start checking at 3 hours on LOW. Swap in cream of mushroom soup if you prefer. Leftovers keep 4 days in the fridge. Serve over mashed potatoes, rice or buttered noodles.
Crockpot Ranch Pork Chops FAQ
How long does Crockpot Ranch Pork Chops take?
Crockpot Ranch Pork Chops takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Ranch Pork Chops serve?
This recipe makes 6 servings.
What do I need to make Crockpot Ranch Pork Chops?
12 ingredients, led by bone-in pork chops, packet (1 oz) ranch seasoning mix, (10.5 oz) condensed cream of chicken soup, low-sodium chicken broth. Amounts are in the recipe card above.
