Crockpot Ranch Pork Chops (Printer-friendly)

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

# What You'll Need:

→ Pork and Vegetables

01 - 2 to 2.5 lb bone-in or boneless pork chops, 1 to 1.5 inches thick (about 4 to 6 chops)
02 - 1.5 to 2 lb baby potatoes, halved
03 - 3 to 4 medium carrots, peeled and cut into 1-inch pieces

→ Ranch Seasoning

04 - 1 packet (1 oz) dry ranch seasoning mix
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 0.5 tsp black pepper, plus more to taste
08 - 0.5 tsp smoked paprika
09 - 1 tsp dried parsley

→ Sauce

10 - 1 can (10.5 oz) condensed cream of chicken soup
11 - 1 can (10.5 oz) condensed cream of mushroom soup
12 - 1 cup low-sodium chicken broth
13 - 0.5 cup heavy cream or half-and-half
14 - 2 tbsp unsalted butter, cut into small pieces

→ Finishing

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 halved baby potatoes and 1-inch carrot pieces evenly across 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 drizzle of 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 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 and cover to keep warm. Turn slow cooker to HIGH. Mix 1 tbsp cornstarch with 1 to 2 tbsp 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 -
  • It practically cooks itself while you go about your day, filling the house with the most comforting aroma.
  • The ranch seasoning turns ordinary pork chops into something you'd order at a cozy diner.
  • Everything cooks together in one pot, so cleanup is almost nonexistent.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Thick-cut pork chops are essential—thin ones will turn stringy and dry after hours in the crockpot.
  • Don't skip patting the pork dry before seasoning, or the spices will slide right off and pool in the bottom.
  • If your gravy breaks or looks curdled, whisk in a splash of warm broth or cream and it will come back together.
  • Low-sodium broth is key because the ranch seasoning and condensed soups are already quite salty.
03 -
  • Searing the pork chops before they go into the crockpot adds a layer of caramelized flavor that makes the dish taste like it took way more effort.
  • If you want a thicker gravy from the start, use only ¾ cup of broth instead of a full cup.
  • Always check the labels on your ranch mix and condensed soups if you're cooking for someone with gluten or dairy sensitivities.
  • A sprinkle of fresh herbs at the end makes it look restaurant-worthy, even though it's been sitting in a crockpot all day.
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