Crockpot Ranch Pork Chops (Printable)

Tender pork chops in creamy ranch sauce with potatoes and carrots, slow-cooked to perfection in your crockpot.

# What You 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

→ Garnish and Finishing

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

# Steps:

01 - Lightly grease the interior of a 6-quart slow cooker with oil or nonstick cooking 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 remove surface moisture.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until evenly blended.
05 - Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to ensure the coating adheres.
06 - Heat a large skillet over medium-high heat with a light drizzle of oil or butter. Sear seasoned pork chops for 1 to 2 minutes per side until lightly golden. Transfer to the slow cooker, placing them on top of the vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and well combined.
08 - Pour the sauce evenly over the pork chops. Distribute butter pieces across the top of the sauce.
09 - Cover the 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 the sauce is too thin, remove pork chops and vegetables to a plate and cover to keep warm. Set slow cooker to HIGH. Whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, add to sauce, cover, and cook 10 to 15 minutes until thickened. Return pork and vegetables to sauce.
11 - Taste the ranch gravy and add salt and pepper as needed to reach desired seasoning.
12 - Transfer pork chops and vegetables to serving plates. Spoon creamy ranch gravy over each portion and garnish with fresh parsley or chives if desired.

# Expert Advice:

01 -
  • It turns cheap pork chops into something so tender they fall apart with a fork, no babysitting required.
  • The ranch seasoning mix does all the flavor heavy lifting while you go about your day.
  • Potatoes and carrots cook right in the same pot, soaking up every bit of that velvety sauce.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Thin pork chops will overcook and dry out, so always choose chops that are at least 1 inch thick.
  • Searing the pork chops before slow cooking is optional, but it adds a layer of flavor that makes the dish taste less like a dump-and-go meal.
  • If your sauce looks watery at the end, don't panic, the cornstarch slurry trick works like magic and takes just minutes.
  • Taste before adding salt because the ranch mix and condensed soups are already heavily seasoned.
03 -
  • Sear the pork chops in the same skillet you'll use to deglaze with a little broth, then pour that flavorful liquid into the crockpot for extra depth.
  • If you want a thicker sauce from the start, use only half the chicken broth and add more at the end if needed.
  • For a lighter version, swap the heavy cream for plain Greek yogurt stirred in at the very end, off the heat, so it doesn't curdle.
  • Don't skip patting the pork chops dry before seasoning, it helps the spices stick and gives you a better sear if you choose to brown them.
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