Crockpot Ranch Pork Chops (Printable)

Tender pork chops slow-cooked in creamy ranch sauce with potatoes and carrots for an effortless 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

→ To Finish

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

# Directions:

01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and carrot pieces evenly in the bottom of the slow cooker.
03 - Pat pork chops dry with paper towels to remove excess moisture.
04 - In a small bowl, whisk together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until evenly distributed.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a large 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 - 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 surface with butter pieces.
09 - Cover slow cooker 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 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 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives.

# Expert Tips:

01 -
  • Everything cooks together in one pot, so theres almost nothing to clean up after a long day.
  • The creamy ranch gravy soaks into the potatoes and carrots, making every bite comforting and rich.
  • You can prep it in the morning and come home to a dinner that tastes like you spent hours in the kitchen.
  • Thick-cut pork chops stay juicy and tender instead of drying out, even after hours of cooking.
02 -
  • Always use thick-cut pork chops (at least 1 inch thick) because thin chops will overcook and turn tough during the long slow-cooker time.
  • Searing the pork chops before adding them to the crockpot is optional, but it really does add a richer, more complex flavor that makes the dish taste special.
  • If your sauce turns out too thin, dont panic—just remove the solids, turn the heat to HIGH, and whisk in a cornstarch slurry to thicken it up in minutes.
  • Check the seasoning at the end because the ranch mix and condensed soups can be quite salty, so you may not need to add any extra salt at all.
03 -
  • Pat the pork chops completely dry before seasoning so the spices stick better and you get a nice crust if you sear them.
  • If you love mushrooms, toss in a cup of sliced fresh mushrooms along with the vegetables for extra flavor and texture.
  • Serve this with crusty bread, egg noodles, or mashed potatoes to soak up every bit of that creamy ranch gravy.
  • For a pop of color and freshness, sprinkle chopped parsley or chives over the top just before serving.
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