Pin It My neighbor handed me this recipe scribbled on a sticky note one winter afternoon, promising it would change my weeknight routine forever. She wasn't wrong. The crockpot does all the heavy lifting while you go about your day, and you come home to a house that smells like a steakhouse crossed with a cozy farmhouse kitchen. The pork practically falls apart when you touch it with a fork, and the creamy ranch gravy tastes like something you'd order at a diner. It's become my go-to whenever I need comfort food without the fuss.
I made this for my in-laws the first time they visited our new place, and my father-in-law went back for thirds. He's the kind of man who rarely compliments cooking, so when he asked for the recipe, I knew I had a winner. The creamy sauce clings to everything, the pork stays juicy, and the whole meal feels like a warm hug on a plate. It's the kind of dish that makes people linger at the table a little longer.
Ingredients
- Bone-in or boneless pork chops (2 to 2.5 lb): Thick-cut chops are key here because they stay tender during the long slow cook and don't dry out like thin ones do.
- Baby potatoes (1½ to 2 lb, halved): These little guys turn buttery soft and absorb the ranch gravy like sponges, becoming the best part of the plate.
- Carrots (3 to 4 medium, cut into 1-inch pieces): They add a touch of sweetness and color, plus they get melt-in-your-mouth tender by the time the pork is done.
- Dry ranch seasoning mix (1 packet): This is the flavor backbone of the whole dish, bringing tangy herbs and savory depth without any extra work.
- Garlic powder, onion powder, black pepper, smoked paprika, dried parsley: These spices layer onto the ranch mix and create a more nuanced, homemade-tasting seasoning blend.
- Condensed cream of chicken soup and cream of mushroom soup (1 can each): They create a thick, velvety base that tastes rich and comforting, like a slow-simmered gravy without the effort.
- Low-sodium chicken broth (1 cup): It thins the condensed soups just enough so the sauce coats everything without being gloppy.
- Heavy cream or half-and-half (½ cup, optional): This makes the sauce extra silky and luxurious, though you can skip it if you want to lighten things up.
- Unsalted butter (2 tbsp): Dotting the top with butter adds richness and helps the sauce turn glossy and smooth as it cooks.
- Fresh parsley or chives (for garnish): A sprinkle of green at the end makes the whole dish look fresh and restaurant-worthy.
Instructions
- Prep the slow cooker:
- Lightly grease the inside of your slow cooker with oil or nonstick spray so nothing sticks to the bottom during the long cook. If you're using potatoes and carrots, spread them evenly across the bottom to create a flavorful bed for the pork.
- Season the pork chops:
- Pat the pork chops dry with paper towels, then mix ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley in a small bowl. Sprinkle the mixture generously over both sides of each chop, pressing it in so it sticks.
- Sear the pork (optional but recommended):
- Heat a skillet over medium-high heat with a drizzle of oil or butter, then sear the pork chops for 1 to 2 minutes per side until lightly browned. This step adds a deeper, caramelized flavor, though you can skip it if you're short on time.
- Layer in the slow cooker:
- Transfer the seared pork chops to the slow cooker, arranging them on top of the vegetables or directly on the bottom if you're skipping the veggies. They'll nestle in nicely and cook evenly surrounded by the sauce.
- Make the creamy ranch sauce:
- In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and no lumps remain. Pour the sauce evenly over the pork chops, then dot the top with small pieces of butter.
- Slow cook until tender:
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the vegetables are soft. The sauce will bubble gently and thicken as it cooks.
- Thicken the sauce if needed:
- If the sauce is thinner than you'd like, remove the pork and vegetables to a plate and cover to keep warm. Turn the slow cooker to HIGH, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir it into the sauce, cover, and cook 10 to 15 minutes until thickened.
- Adjust seasoning and serve:
- Taste the gravy and add salt and pepper if needed, then spoon the creamy ranch sauce over the pork chops and vegetables. Garnish with chopped parsley or chives if you like, and serve hot.
Pin It I'll never forget the Saturday I made this for a potluck and forgot to bring serving spoons, so everyone just ladled the gravy with coffee mugs. It became a running joke, but the dish itself stole the show. People kept asking what secret ingredient made it so good, and I had to admit it was just a packet of ranch seasoning and a slow cooker. Sometimes the simplest recipes are the ones that stick with you.
Choosing the Right Pork Chops
Bone-in chops add more flavor and stay juicier during the long cook, but boneless chops work just as well and are easier to serve. Look for chops with a little marbling and avoid anything labeled extra lean, since fat keeps the meat tender. If your grocery store only has thin chops, stack two together or reduce the cooking time to avoid drying them out. I've learned the hard way that skimping on thickness leaves you with chewy, disappointing pork.
Making It Your Own
You can swap the cream of mushroom soup for cream of celery or use all cream of chicken if you prefer. For a lighter version, use low-fat condensed soups and skip the heavy cream, though the sauce won't be quite as silky. I sometimes stir in a handful of grated Parmesan at the end for a cheesy twist, or add a splash of white wine to the sauce for extra depth. This recipe is forgiving and adapts to whatever you have on hand.
Storing and Freezing
Leftovers keep beautifully in the fridge for 3 to 4 days, and the flavors actually deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. To freeze ahead, assemble the raw seasoned chops and sauce in a freezer bag, freeze flat, then thaw overnight in the fridge and cook as directed.
- Label your freezer bag with the cooking instructions so you don't have to hunt for the recipe later.
- Don't freeze cooked potatoes in the sauce, they turn grainy and mushy when reheated.
- If reheating from frozen, cook on LOW for 8 to 9 hours instead of 6 to 7.
Pin It This dish has saved me on more busy weeknights than I can count, and it always feels like I put in way more effort than I actually did. I hope it becomes one of those recipes you turn to when you need comfort, simplicity, and something that makes everyone at the table happy.
Recipe FAQs
- → Can I use boneless pork chops?
Yes, boneless pork chops work well, though bone-in cuts tend to stay more moist during long cooking. If using boneless, check for doneness around 5-6 hours on low to prevent drying.
- → Do I have to sear the pork first?
Searing isn't required but adds wonderful depth of flavor and creates a nice golden crust. It only takes a few minutes and makes the final dish even more delicious.
- → Can I make this gluten-free?
Absolutely. Use gluten-free condensed soups and a gluten-free ranch seasoning mix. Many brands now offer these options, or you can make your own seasoning blend at home.
- → How do I thicken the gravy?
If your sauce is too thin, remove the meat and vegetables, turn the cooker to high, and whisk together 1 tablespoon cornstarch with 1-2 tablespoons cold water. Stir this slurry into the sauce and cook 10-15 minutes until thickened.
- → Can I freeze this dish?
You can freeze the raw seasoned chops with sauce in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked leftovers also freeze well for 2-3 months.
- → What vegetables work best?
Baby potatoes and carrots hold up beautifully during long cooking. You could also add celery, onions, or parsnips. Avoid delicate vegetables like zucchini or bell peppers as they'll become too soft.