Crockpot Ranch Pork Chops (Printable)

Golden-seared pork chops slow-cooked in velvety ranch-infused sauce with tender vegetables for a comforting one-pot 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 (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

# Directions:

01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved potatoes and carrot pieces evenly in the bottom of the slow cooker.
03 - Pat pork chops thoroughly dry with paper towels to remove excess moisture.
04 - In a small bowl, combine 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 ensure adhesion.
06 - Heat a large skillet over medium-high heat with a drizzle of oil or butter. Sear seasoned pork chops for 1 to 2 minutes per side until lightly browned. Transfer to slow cooker, positioning 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 and fully combined.
08 - Pour sauce evenly over pork chops in slow cooker. Distribute butter pieces across the surface.
09 - Cover and cook on LOW setting 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 and cover. 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 the gravy and adjust salt and pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the dinner itself.
  • The ranch seasoning seeps into every bite, turning simple ingredients into something crave-worthy.
  • You can walk away for hours and come home to a meal that tastes like you fussed.
  • It's forgiving—swap the vegetables, skip the sear, use what you have, and it still turns out beautifully.
02 -
  • Thin pork chops will turn dry and stringy after hours in the slow cooker, so look for cuts that are at least 1 inch thick.
  • Searing the pork before slow cooking isn't required, but it adds a depth of flavor you'll notice with every bite.
  • If your sauce is watery at the end, don't panic—just thicken it with a cornstarch slurry and let it cook uncovered for a few minutes.
  • Always taste the gravy before serving, because the saltiness of soups and seasoning mixes can vary widely.
03 -
  • If you want extra-crispy edges, broil the finished pork chops for 2 to 3 minutes after slow cooking.
  • Use low-sodium broth and soups if you're watching salt, because the ranch seasoning already brings plenty.
  • Don't skip patting the pork chops dry before seasoning—it helps the rub stick and creates better browning if you sear them.
  • For a flavor boost, add a splash of white wine or a squeeze of lemon juice to the sauce before serving.
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