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 (approximately 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

# Directions:

01 - Lightly grease the inside of the 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 proper 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. 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 add salt and pepper as needed.
12 - Spoon creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Advice:

01 -
  • It transforms a handful of pantry staples and bone-in chops into something that tastes like you slow-simmered it with love all day long.
  • The potatoes and carrots soak up the creamy ranch gravy so well that they become the real stars of the plate.
  • You can walk away for hours without worrying about anything burning, drying out, or needing a stir.
  • It's the kind of meal that makes your family ask what the occasion is, even though it's just a Tuesday.
02 -
  • Always use pork chops that are at least 1 inch thick, because thinner cuts will dry out and turn tough during the long slow cook time.
  • Patting the pork chops dry before seasoning is the difference between spices that stick and flavor that slides off into the sauce.
  • If your sauce tastes flat at the end, a pinch of salt and a crack of black pepper will wake up all the flavors instantly.
03 -
  • Searing the pork chops before they hit the slow cooker adds a layer of caramelized flavor that makes the whole dish taste more complex and restaurant-worthy.
  • Don't skip tasting the gravy at the end, because a little salt and pepper can transform it from good to absolutely crave-worthy.
  • If you love extra sauce for spooning over rice or mashed potatoes, double the soup and broth mixture and you'll have plenty of creamy gravy to go around.
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