Pin It The first batch of these pork chops came out of my crockpot on a Tuesday I'd nearly forgotten about them until the smell hit me walking in from work. My kitchen smelled like a ranch dressing packet had married a Sunday pot roast, and I stood there realizing I'd accidentally made something my kids would actually fight over. The potatoes had gone so soft they were almost falling apart, and the gravy clung to everything like it had been planning this all day. I served it straight from the crock with a ladle and zero apologies for the fact that it looked like beige comfort in a bowl.
I made this for my sister when she had her second baby, and she texted me at midnight asking for the recipe because her husband had eaten three servings. She said it was the first thing she'd actually wanted to eat in weeks, which is high praise from someone surviving on granola bars and cold coffee. I dropped off another batch the following week in a disposable crockpot liner, and she never gave the liner back. I'm choosing to believe that means she's been making it on repeat ever since.
Ingredients
- Bone-in or boneless pork chops: Thick-cut chops hold up better during the long cook and stay juicy instead of turning into rubber, I learned this after shredding a batch of sad thin chops into pulled pork just to save face.
- Baby potatoes: Halve them so they cook evenly and soak up all that creamy ranch gravy, they're basically little sponges with skins on.
- Carrots: Cut them into similar-sized chunks so everything finishes at the same time, nobody wants crunchy carrots next to melt-in-your-mouth pork.
- Dry ranch seasoning mix: This is the magic dust that makes the whole dish taste like it has a secret you'll never guess, even though it's just a packet from the grocery store.
- Condensed cream of chicken and mushroom soup: These turn into the base of a gravy so silky you'll want to pour it over everything on your plate, I've used all chicken soup when I'm out of mushroom and it still works beautifully.
- Chicken broth: Thins out the soup so it becomes a sauce instead of a paste, low-sodium gives you control over the salt situation later.
- Heavy cream: Optional but worth it if you want the sauce to taste like it came from a restaurant that charges too much for sides.
- Butter: Dots of butter on top before cooking add richness and a little glossy sheen to the gravy, it's a small thing that makes a big difference.
Instructions
- Prep the crockpot and layer the vegetables:
- Grease your slow cooker lightly so cleanup is easier later, then spread your halved potatoes and carrot chunks across the bottom. They'll cook in the drippings and turn into the best part of the meal.
- Season the pork chops:
- Pat the chops completely dry, this helps the seasoning stick and prevents them from steaming instead of developing flavor. Mix your ranch packet with garlic powder, onion powder, pepper, and paprika, then press it onto both sides of each chop like you're giving them a spa treatment.
- Sear the chops (optional but recommended):
- Heat a skillet until it's almost smoking, then sear each chop for a minute or two per side until you get a golden crust. This step adds a depth of flavor you can't get from the slow cooker alone, but if you're in a hurry, skip it and they'll still be great.
- Build the sauce and assemble:
- Whisk together both condensed soups, chicken broth, and heavy cream until the mixture is smooth and pourable. Nestle the pork chops on top of the vegetables, pour the sauce over everything, and dot the top with butter pieces.
- Slow cook until tender:
- Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until the pork is so tender it practically falls apart when you poke it with a fork. The vegetables should be soft and the sauce should smell like heaven.
- Thicken the gravy if needed:
- If your sauce looks too thin, remove the pork and veggies to a plate and cover them to keep warm. Whisk a tablespoon of cornstarch with cold water, stir it into the sauce, and let it cook on high for 10 to 15 minutes until it thickens up.
- Taste and serve:
- Adjust the salt and pepper to your liking, then serve the pork chops and vegetables with generous spoonfuls of that creamy ranch gravy. Sprinkle fresh parsley or chives on top if you want to make it look like you didn't just dump everything into a pot and walk away.
Pin It One Sunday I made a double batch because I had family coming over, and my aunt asked if I'd opened a restaurant without telling anyone. She ate two helpings and took home a container, and later admitted she ate it cold out of the fridge at 2 a.m. because she couldn't stop thinking about it. That's when I knew this recipe had crossed over from weeknight dinner into something people actually crave.
Choosing the Right Pork Chops
Bone-in chops give you a little more flavor and stay juicier during the long cook, but boneless chops are easier to eat and fit better in the crockpot if you're cooking for a crowd. I've done it both ways and honestly can't pick a favorite. Just make sure they're thick-cut, because anything under an inch will turn tough and sad. If your store only has thin chops, stack two together per serving and pretend you meant to do that all along.
Make-Ahead and Freezer Tips
You can prep everything the night before and keep it in the fridge, then just dump it in the crockpot in the morning before you leave. For freezer meals, season the raw pork chops, add them to a gallon freezer bag with the soup mixture, and freeze flat. Thaw it overnight in the fridge, then cook as directed. I've done this on meal prep Sundays and it's saved me more times than I can count when the week goes sideways.
Serving and Pairing Ideas
This is the kind of dish that doesn't need much help, but it's even better with something to soak up the extra gravy. I like to serve it over egg noodles, mashed potatoes, or even rice if that's what I have on hand. A simple side salad or some steamed green beans keeps it from feeling too heavy. My kids like to dip dinner rolls straight into the gravy, and I've stopped pretending that's not exactly what I do too.
- Try serving it over buttered egg noodles for a stroganoff vibe.
- Mashed potatoes or cauliflower mash make it feel like a meat and potatoes dinner without any extra effort.
- Leftover gravy is perfect for biscuits the next morning, just reheat and pour.
Pin It This recipe has become my go-to when I need something foolproof that still feels like a hug on a plate. Make it once and I promise it'll end up in your regular rotation, probably with your own tweaks and shortcuts that make it yours.
Recipe FAQs
- → Do I need to sear the pork chops before slow cooking?
Searing isn't required but adds lovely caramelized flavor and color. If you have time, brown them 1-2 minutes per side in a hot skillet before adding to the slow cooker.
- → Can I use boneless pork chops?
Yes, boneless chops work well. Just be sure they're at least 1-inch thick to prevent drying out during the long cooking time.
- → What if I don't have cream of mushroom soup?
Substitute with another can of cream of chicken soup, or try cream of celery. The ranch seasoning provides most of the flavor anyway.
- → How do I make this gluten-free?
Use gluten-free condensed soups and verify your ranch seasoning mix is gluten-free. Many brands now offer certified GF versions of both.
- → Can I freeze this meal ahead?
Absolutely! Assemble the seasoned raw chops and sauce in a freezer bag, freeze up to 3 months. Thaw overnight in refrigerator before cooking as directed.