Crockpot Ranch Pork Chops (Printable)

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

# 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 (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 (1 ounce) 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 (10.5 ounces) condensed cream of chicken soup
11 - 1 can (10.5 ounces) 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

→ To Finish

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

# Preparation Steps:

01 - Lightly grease the inside of your slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to ensure even browning.
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 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 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 add salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Suggestions:

01 -
  • It cooks itself while you're at work, and you come home to dinner already done.
  • The ranch seasoning gives familiar comfort without tasting like a packet dump.
  • Everything cooks in one pot, so cleanup is almost nonexistent.
  • Leftovers taste even better the next day when the flavors have melded.
02 -
  • Thin pork chops will dry out and turn rubbery, so splurge on thick-cut chops at least 1 inch thick.
  • Searing the pork before slow cooking isn't required, but it adds a layer of flavor you'll notice in every bite.
  • Don't skip patting the pork dry before seasoning, or the spices will slide right off.
  • If your sauce separates or looks oily, just stir it well before serving and it will come back together.
03 -
  • Use low-sodium broth and soups so you can control the salt level, because condensed soups can be surprisingly salty.
  • If you love mushrooms, toss in a handful of sliced fresh ones with the vegetables for extra umami.
  • A squeeze of fresh lemon juice at the end brightens the whole dish and cuts through the richness.
  • Don't lift the lid while it's cooking, or you'll lose heat and add extra time to the cook.
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