Save My neighbor knocked on my door one Wednesday evening holding a warm dish wrapped in foil. She'd made too much, she said, and thought I might want some. One bite of those tender pork chops swimming in creamy ranch gravy and I was hooked. I asked for the recipe the next morning, and she laughed—it was just her crockpot doing all the work. I've been making it ever since, tweaking the spices and adding carrots because I love how they soak up that sauce.
I made this for my brother's birthday last year because he's always too busy to cook real meals. He called me the next day asking if I'd left the recipe in the dish, which I hadn't. Now every time he visits, he hints that he wouldn't mind if this happened to be on the menu. It's become our little tradition, and I love that something so simple can mean that much.
Ingredients
- Bone-in or boneless pork chops (2 to 2.5 lb): Thick-cut chops stay juicy through the long slow cook, and bone-in adds a little extra flavor to the gravy.
- Baby potatoes (1½ to 2 lb), halved: They turn buttery soft and act like little sponges for all that creamy ranch sauce.
- Carrots (3 to 4 medium), cut into 1-inch pieces: They add sweetness and color, plus they hold their shape beautifully after hours in the crockpot.
- Dry ranch seasoning mix (1 packet): This is the flavor backbone of the dish, bringing that tangy, herby punch everyone loves.
- Garlic powder (1 tsp): Adds a mellow, roasted garlic note that deepens the savory base.
- Onion powder (1 tsp): Gives a subtle sweetness and rounds out the ranch flavors without any chopping.
- Black pepper (½ tsp): A little heat to balance the creamy richness, and you can always add more at the end.
- Smoked paprika (½ tsp, optional): Brings a hint of smokiness that makes the dish taste like it spent time over a fire.
- Dried parsley (1 tsp, optional): Adds a touch of color and a whisper of freshness to the seasoning blend.
- Condensed cream of chicken soup (1 can): Creates a velvety base that clings to every piece of pork and vegetable.
- Condensed cream of mushroom soup (1 can): Adds earthy depth, but you can swap it for more chicken soup if you prefer.
- Low-sodium chicken broth (1 cup): Thins the sauce just enough so it coats without being gloppy, and keeps the salt in check.
- Heavy cream or half-and-half (½ cup, optional): Makes the gravy extra luscious and silky, though you can skip it for a lighter version.
- Unsalted butter (2 tbsp): Dots of butter melt into the sauce, adding richness and a glossy finish.
- Fresh parsley or chives (for garnish): A sprinkle of green at the end makes it look as good as it tastes.
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 you're using potatoes and carrots, spread them evenly across the bottom to create a flavorful cushion for the pork.
- Season the Pork:
- Pat the pork chops dry with paper towels—this helps the seasoning stick better. In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley, then sprinkle generously over both sides of each chop, pressing gently so it adheres.
- Sear for Extra Flavor (Optional):
- Heat a skillet over medium-high with a drizzle of oil or butter, then sear the pork chops for 1 to 2 minutes per side until lightly browned. This step isn't required, but it adds a deeper, caramelized flavor that's worth the extra few minutes.
- Assemble in the Crockpot:
- Transfer the seasoned (or seared) pork chops to the slow cooker, arranging them on top of the vegetables if using, or directly on the bottom. In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth, then pour the mixture evenly over the pork and dot the top with pieces of butter.
- Slow Cook:
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the vegetables are soft. The house will smell incredible long before it's done.
- Thicken the Sauce (Optional):
- If the gravy is thinner than you'd like, remove the pork chops and vegetables to a plate and cover to keep warm. 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 for 10 to 15 minutes until thickened, then return everything to the pot.
- Serve:
- Taste the gravy and add salt and pepper if needed. Serve hot, spooning the creamy ranch gravy generously over the pork chops and vegetables, and garnish with fresh parsley or chives if you like.
Save The first time I brought this to a potluck, I wasn't sure it would hold up next to all the fancy casseroles. But by the end of the night, my crockpot was empty and three people had texted me for the recipe. One friend told me she made it the following week and her kids, who usually turn their noses up at pork, asked for seconds. That's when I realized this dish has a quiet magic—it doesn't show off, but it always wins people over.
Choosing the Right Cut
I learned the hard way that not all pork chops are created equal for slow cooking. Bone-in chops add a little extra flavor to the gravy as they cook, and the bone helps them hold their shape. Boneless works beautifully too, as long as they're at least an inch thick. I once used thin breakfast chops thinking it wouldn't matter, and they turned into shreds by dinnertime. Now I always ask the butcher for thick-cut, and the texture is perfect every time.
Making It Your Own
This recipe is incredibly forgiving and welcomes little tweaks. My sister stirs in a handful of grated Parmesan at the end for a cheesy twist, and my dad likes to add sliced mushrooms with the vegetables because he's obsessed with anything earthy. I've made it lighter by using low-fat soups and skipping the cream, and it still tastes rich and comforting. You can swap cream of mushroom for cream of celery, or use all chicken soup if you prefer a milder base.
Storing and Freezing
Leftovers are a blessing with this dish because the flavors deepen overnight. Store everything together in an airtight container in the fridge for up to 3 or 4 days, and reheat gently on the stove or in the microwave with a splash of broth to loosen the gravy. If you want to prep ahead, you can assemble the raw seasoned chops and sauce in a large freezer bag, freeze flat, then thaw in the fridge overnight and cook as directed. It's perfect for those weeks when you know you won't have time to think about dinner.
- Label your freezer bag with the date and cooking instructions so future you doesn't have to guess.
- Thaw completely before cooking, or the timing will be off and the vegetables may turn mushy.
- If reheating from the fridge, do it low and slow so the pork stays tender and doesn't dry out.
Save This is the kind of meal that makes you feel like you've got it all together, even on the messiest of days. I hope it becomes a staple in your kitchen the way it has in mine.
Questions & Answers
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work well in this dish. However, bone-in chops tend to stay juicier during long cooking. If using boneless, check for doneness around the 5-hour mark on low to prevent drying.
- → What can I substitute for the condensed cream soups?
You can use homemade cream sauce made from butter, flour, and milk, or try cream of celery soup. For a lighter version, use low-fat condensed soups or replace one can with additional broth and a tablespoon of cornstarch for thickening.
- → Do I really need to sear the pork chops first?
Searing isn't strictly necessary, but it adds wonderful caramelized flavor and helps the seasoning adhere. If you're pressed for time, you can skip this step—the chops will still be tender and flavorful from slow cooking.
- → Can I make this dish gluten-free?
Absolutely. Use gluten-free condensed cream soups and a gluten-free ranch seasoning mix. Always check labels carefully, as many condensed soups and seasoning packets contain wheat-based thickeners or additives.
- → How long do leftovers keep in the refrigerator?
Leftovers store well in an airtight container in the refrigerator for 3–4 days. The flavors often deepen overnight. Reheat gently on the stovetop or microwave, adding a splash of broth or cream if the sauce has thickened too much.
- → Can I freeze this dish before or after cooking?
You can assemble the raw seasoned pork chops and sauce in a freezer bag, freeze for up to 3 months, then thaw and cook as directed. Cooked leftovers can also be frozen, though the potatoes may become slightly softer upon reheating.