Pin This My slow cooker sat idle for months until a rainy Tuesday when I had four hungry mouths to feed and zero energy left. I tossed in some pork chops, dumped a packet of ranch seasoning over them, and crossed my fingers. Seven hours later, the house smelled like a country diner, and those chops were so tender they practically melted off the bone. That night, my crockpot earned its permanent spot on the counter.
The first time I made this for my in-laws, my mother-in-law asked for the recipe three times before dessert even hit the table. She kept saying she couldn't believe something this rich came from a slow cooker. I watched her soak up every last bit of gravy with a dinner roll, and I knew I'd found a keeper. Now it's my go-to whenever I need to impress without breaking a sweat.
Ingredients
- Bone-in or boneless pork chops: Thicker cuts stay juicy during the long cook, and bone-in chops add extra flavor to the sauce as they simmer.
- Baby potatoes and carrots: These soak up all that creamy ranch goodness and turn into the best part of the plate, soft and buttery.
- Dry ranch seasoning mix: This little packet does all the heavy lifting for flavor, giving you that tangy, herby kick without measuring a dozen spices.
- Cream of chicken and mushroom soup: Together they create a velvety base that thickens into gravy as it cooks, no roux or whisking needed.
- Chicken broth: It loosens the condensed soups just enough so the sauce can coat everything without turning into paste.
- Heavy cream: A splash makes the gravy silky and restaurant-quality, though you can skip it for a lighter version.
- Butter: Dotting the top with butter adds richness and helps the sauce stay glossy and smooth.
Instructions
- Prep the Slow Cooker:
- Grease the insert with oil or nonstick spray so nothing sticks to the bottom. If using vegetables, layer the halved potatoes and carrot chunks evenly across the base so they cook through.
- Season the Pork:
- Pat the chops completely dry with paper towels, then mix your ranch seasoning with garlic powder, onion powder, black pepper, and paprika in a small bowl. Press the mixture onto both sides of each chop so it clings and forms a flavorful crust.
- Sear for Extra Flavor:
- Heat a skillet over medium-high with a drizzle of oil or butter, then sear each chop for one to two minutes per side until golden. This step is optional, but it adds a deeper, caramelized flavor that makes the dish taste restaurant-made.
- Build the Sauce:
- Whisk together both cans of soup, the chicken broth, and heavy cream in a medium bowl until smooth and lump-free. Pour this creamy mixture evenly over the pork chops and dot the top with small pieces of butter.
- Slow Cook:
- Cover the slow cooker and set it to LOW for six to seven hours or HIGH for three to four hours. The pork should be fork-tender and the vegetables soft enough to mash with a fork.
- Thicken If Needed:
- If your gravy looks too thin, remove the pork and vegetables to a plate, then turn the cooker to HIGH. Whisk one tablespoon of cornstarch with a couple tablespoons of cold water, stir it into the sauce, cover, and cook ten to fifteen minutes until it thickens beautifully.
- Finish and Serve:
- Taste the gravy and add salt and pepper as needed, then spoon it generously over the pork chops and vegetables. Garnish with fresh parsley or chives if you want a little color and brightness on the plate.
Pin This One Sunday, I doubled this recipe for a potluck and watched grown adults go back for thirds. A neighbor pulled me aside and said it reminded her of the pork chops her grandmother used to make, slow-cooked all afternoon until the house smelled like home. That's when I realized this wasn't just dinner, it was the kind of meal that sticks with people long after the plates are cleared.
Making It Your Own
You can swap the cream of mushroom soup for cream of celery if mushrooms aren't your thing, or use two cans of cream of chicken for a milder flavor. I've stirred in a handful of grated Parmesan at the end for a cheesy twist, and it turned the gravy into something you'll want to drink with a straw. If you're watching calories, use low-fat soups and skip the heavy cream, the dish still tastes rich and comforting.
Storing and Freezing
Leftovers keep beautifully in the fridge for three to four days, and they actually taste better the next day once the flavors have married. To freeze ahead, toss the raw seasoned chops and sauce into a freezer bag, freeze flat, then thaw overnight in the fridge before dumping everything into the slow cooker. It's the ultimate make-ahead meal for busy weeks when you need dinner to handle itself.
Serving Suggestions
This dish is a complete meal on its own if you cook the potatoes and carrots right in the pot, but it also pairs beautifully with fluffy white rice, buttered egg noodles, or a big slice of crusty bread for soaking up every drop of gravy. I've served it over mashed cauliflower for a low-carb option, and it was just as satisfying.
- Toss a simple green salad with lemon vinaigrette to cut through the richness.
- Roast some green beans or broccoli on the side for a pop of color and crunch.
- Keep dinner rolls warm in a basket, they're perfect for mopping up that creamy ranch sauce.
Pin This There's something magical about a meal that cooks itself while you live your life, and this one delivers comfort, flavor, and zero stress. Set it, forget it, and come home to a dinner that tastes like you spent all day in the kitchen.
Recipe FAQs
- → What cut of pork works best in the slow cooker?
Bone-in or boneless pork chops measuring 1–1.5 inches thick yield the most tender results. Thinner cuts may become dry during extended cooking. The bone-in variety adds extra richness to the sauce.
- → Can I prepare this dish ahead of time?
Absolutely. Season the chops and prepare the sauce up to 24 hours in advance, storing components separately in the refrigerator. Alternatively, freeze raw seasoned chops with sauce in a freezer bag for up to 3 months before thawing and cooking.
- → How do I thicken the sauce if it's too runny?
Remove the pork and vegetables, set the slow cooker to HIGH, then whisk together 1 tablespoon cornstarch with 1–2 tablespoons cold water. Stir this slurry into the sauce, cover, and cook for 10–15 minutes until thickened before returning the meat.
- → What vegetables pair well with this dish?
Baby potatoes and carrots are classic choices that absorb the creamy sauce beautifully. You can also add celery, pearl onions, or butternut squash. Green beans work well but should be added during the last hour of cooking.
- → Can I make this gluten-free?
Yes, simply use gluten-free condensed soups and verify that your ranch seasoning mix is certified gluten-free. Many commercial brands now offer gluten-free versions of both ingredients, making this adaptation straightforward.
- → Is searing the pork chops necessary?
While not required, searing creates golden color and adds caramelized flavor that enhances the final dish. If you're pressed for time, skip this step—the slow cooking process still produces delicious, tender results.