Crockpot Ranch Pork Chops

Golden-seared pork chops slow-cooked in a velvety ranch-infused sauce, with tender potatoes and carrots soaking up every creamy drop—a comforting, effortless one-pot dinner. This slow cooker recipe takes the stress out of meal prep, delivering a hearty American classic that the whole family will love.

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The beauty of this dish lies in its simplicity and the way the flavors meld over several hours of slow cooking. The pork becomes fork-tender, while the baby potatoes and carrots soften perfectly in the savory sauce, making every bite a comforting experience.

Ingredients

• 2 to 2.5 lb (900 g to 1.1 kg) bone-in or boneless pork chops, 1–1.5 inches thick (about 4–6 chops)
• 1½ to 2 lb (680–900 g) baby potatoes, halved (optional)
• 3 to 4 medium carrots, peeled and cut into 1-inch pieces (optional)
• 1 packet (1 oz / 28 g) dry ranch seasoning mix
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper, plus more to taste
• ½ tsp smoked paprika (optional)
• 1 tsp dried parsley (optional)
• 1 can (10.5 oz / 295 g) condensed cream of chicken soup
• 1 can (10.5 oz / 295 g) condensed cream of mushroom soup (or two cans cream of chicken)
• 1 cup (240 ml) low-sodium chicken broth
• ½ cup (120 ml) heavy cream or half-and-half (optional)
• 2 tbsp unsalted butter, cut into small pieces
• Fresh parsley or chives, chopped, for garnish (optional)
• Salt, to taste

Instructions

Step 1

Lightly grease the inside of your slow cooker with oil or nonstick spray.

Step 2

If using potatoes and carrots, spread them evenly in the bottom of the slow cooker.

Step 3

Pat pork chops dry with paper towels.

Step 4

In a small bowl, mix together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.

Step 5

Sprinkle mixture generously over both sides of each pork chop, pressing to adhere.

Step 6

(Optional) Heat a skillet over medium-high heat with a drizzle of oil or butter. Sear pork chops 1–2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables (if using), or directly to bottom.

Step 7

In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream (if using) until smooth.

Step 8

Pour sauce evenly over pork chops in slow cooker. Dot the top with butter pieces.

Step 9

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until pork chops are fork-tender and vegetables are soft.

Step 10

(Optional) If sauce is too thin: Remove pork chops and vegetables to a plate, cover to keep warm. Turn slow cooker to HIGH. Mix 1 tbsp cornstarch with 1–2 tbsp cold water, whisk into sauce, cover, and cook 10–15 minutes until thickened. Return pork and vegetables to sauce.

Step 11

Taste gravy; add salt and pepper if needed.

Step 12

Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

Zusatztipps für die Zubereitung

Using thick-cut pork chops is essential to ensure they remain juicy during the long cooking time. While searing is optional, it is highly recommended as it adds a savory depth and golden color to the meat that enhances the final presentation and flavor of the gravy.

Varianten und Anpassungen

For a gluten-free version, ensure you use certified gluten-free condensed soups and ranch mix. You can substitute the cream of mushroom soup with cream of celery if preferred, or use low-fat versions for a lighter meal. For a cheesy finish, stir in some grated Parmesan cheese just before serving.

Serviervorschläge

This one-pot meal is best served hot, with the rich ranch gravy generously ladled over the pork and vegetables. A side of crusty bread or a light green salad can complement the creamy texture of the dish. Garnish with fresh chives or parsley for a bright, professional touch.

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Whether you are feeding a hungry family or looking for a reliable meal-prep option, these Crockpot Ranch Pork Chops are sure to become a regular in your rotation. Enjoy the ease of slow cooking and the comforting flavors of home-style gravy.

Recipe FAQs

→ Should I sear the pork chops before slow cooking?

Searing isn't required but adds delicious flavor. Brown chops 1-2 minutes per side in a hot skillet with oil before transferring to the slow cooker. This step creates a caramelized crust that enhances the overall depth.

→ Can I use boneless pork chops instead of bone-in?

Both work well. Bone-in chops tend to stay juicier during long cooking, while boneless cook slightly faster. Either way, choose cuts 1-1.5 inches thick to prevent drying out over hours.

→ How do I thicken the gravy if it's too thin?

Remove meat and vegetables, set slow cooker to HIGH. Mix 1 tablespoon cornstarch with 1-2 tablespoons cold water until smooth, whisk into sauce, cover and cook 10-15 minutes until thickened. Return everything to the pot.

→ What can I substitute for condensed soups?

Try cream of celery instead of mushroom, or use two cans of cream of chicken. For a homemade version, make a roux with butter and flour, then whisk in milk and seasonings to mimic the creamy base.

→ Can I freeze this dish ahead of time?

Yes. Place raw seasoned chops and sauce in a freezer bag, freeze up to 3 months. Thaw overnight in refrigerator, then cook as directed. The texture remains excellent after freezing.

→ How long do leftovers keep?

Store cooled leftovers in an airtight container for 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the gravy needs loosening.