Crockpot Ranch Pork Chops (Printable Version)

Tender pork chops slow-cooked in creamy ranch sauce with vegetables

# 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

→ Finishing

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

# Step-by-Step Guide:

01 - Lightly grease the interior of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and carrot pieces evenly across the bottom of the prepared slow cooker.
03 - Pat pork chops dry with paper towels to ensure proper browning and seasoning adhesion.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Generously sprinkle seasoning mixture over both sides of each pork chop, pressing gently to adhere the coating.
06 - Heat a large skillet over medium-high heat with a light coating of oil or butter. Sear pork chops 1 to 2 minutes per side until light golden crust forms. Transfer to slow cooker, positioning over vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and combined.
08 - Pour sauce mixture evenly over pork chops in slow cooker. Distribute butter pieces across the surface.
09 - Cover and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until pork chops are fork-tender and vegetables are soft.
10 - If sauce consistency is too thin, remove pork chops and vegetables to a serving plate. Switch slow cooker to HIGH setting. Mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water until smooth, whisk into sauce, cover, and cook 10 to 15 minutes until thickened. Return pork and vegetables to sauce.
11 - Taste the gravy and add additional salt and black pepper as needed to achieve desired flavor profile.
12 - Transfer pork chops and vegetables to serving dishes. Spoon creamy ranch sauce generously over each portion. Garnish with fresh chopped parsley or chives if desired.

# Expert Tips:

01 -
  • The pork becomes so tender you can cut it with a spoon, and the creamy ranch gravy tastes like comfort in a bowl.
  • You can prep everything in under twenty minutes, then walk away while dinner cooks itself with no stirring or babysitting required.
02 -
  • Thin pork chops will dry out and turn rubbery, so always choose cuts that are at least one inch thick to stay juicy through the long cook.
  • Searing the chops before they go into the crockpot is optional, but it locks in flavor and gives you that golden crust that makes the dish feel special.
03 -
  • Always check your ranch seasoning and soup labels if you need this gluten-free, because many brands sneak in wheat or barley.
  • If your slow cooker runs hot, check the pork at the six-hour mark on LOW to avoid overcooking, every crockpot has its own personality.
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