Crockpot Ranch Pork Chops (Printable View)

Tender pork chops simmered in creamy ranch sauce with potatoes and carrots 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 (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
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
11 - 1 can condensed cream of mushroom soup
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

→ Finishing

15 - Fresh parsley or chives, chopped, for garnish
16 - Salt, to taste

# How To Make It:

01 - Lightly grease the inside of the slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly across the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to ensure proper searing and browning.
04 - Combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley in a small bowl.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a 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 - Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream in a medium bowl until smooth.
08 - Pour sauce evenly over pork chops in slow cooker and 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 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 if desired.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day, no hovering required.
  • Ranch seasoning transforms ordinary pork into something craveable and cozy without any fussy ingredients.
  • Potatoes and carrots soak up the creamy sauce, making this a true one pot wonder with almost no cleanup.
02 -
  • Don't skip patting the pork dry before seasoning or the spices will slide right off instead of sticking.
  • If you use thin pork chops, they'll overcook and turn stringy, so always choose chops at least one inch thick.
  • Resist the urge to lift the lid during cooking because every peek releases heat and adds time to the process.
03 -
  • Use low sodium chicken broth so you can control the saltiness, especially since the ranch mix and soups already bring plenty of sodium.
  • Let the pork rest in the sauce for ten minutes after cooking so it reabsorbs some of the juices and stays extra moist when you serve it.
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