Save to Pinterest The slow cooker was already humming on the counter when I realized I had nothing planned for dinner. I grabbed a pack of thick pork chops from the freezer, a can of ranch seasoning from the back of the pantry, and two dusty cans of cream soup I'd been meaning to use. What started as a desperate weeknight scramble turned into one of those meals everyone asked for again and again. The house smelled like a diner all afternoon, and by the time we sat down, those pork chops were so tender they fell apart with a fork.
I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first real meal she'd had time to enjoy in weeks, and that the carrots tasted like they'd been simmering in liquid gold. I've since made it for potlucks, Sunday dinners, and one particularly chaotic Thanksgiving when the oven was full and I needed something foolproof. It never lets me down.
Ingredients
- Pork chops: Thick-cut bone-in or boneless chops hold up best during the long, slow cook and stay juicy instead of drying out.
- Baby potatoes: They soak up all that creamy ranch gravy and become impossibly tender, almost like they've been roasted in butter.
- Carrots: Cut them into chunky pieces so they don't turn to mush, and they'll add a subtle sweetness to balance the savory sauce.
- Ranch seasoning mix: This is the flavor backbone of the whole dish, bringing garlic, herbs, and that unmistakable tangy ranch taste.
- Cream of chicken soup: It creates a velvety base that clings to everything, and using two kinds of condensed soup adds extra depth.
- Chicken broth: Thins out the sauce just enough so it's pourable and silky, not gloppy.
- Heavy cream: Optional, but it makes the gravy taste like something you'd order at a cozy farmhouse restaurant.
- Butter: Those little pats melt into the sauce and give it a glossy, rich finish that makes you want to lick the spoon.
Instructions
- Prep the slow cooker:
- Grease the inside lightly with oil or nonstick spray so nothing sticks to the bottom. If you're using potatoes and carrots, spread them in an even layer across the base so they cook evenly and soak up all that flavor.
- Season the pork:
- Pat the chops completely dry with paper towels, then coat both sides generously with the ranch seasoning blend, pressing it in with your fingers. The drier the surface, the better the seasoning sticks and the better your sear will be if you choose to do it.
- Sear the chops (optional but worth it):
- Heat a skillet over medium-high with a drizzle of oil or butter until it shimmers, then sear each chop for 1 to 2 minutes per side until golden. This step adds a caramelized crust and deeper flavor, but you can skip it if you're in a hurry.
- Make the sauce:
- Whisk together both cans of soup, the chicken broth, and heavy cream until completely smooth with no lumps. Pour it evenly over the pork chops in the slow cooker, then dot the top with small pieces of butter.
- Slow cook:
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the pork is fork-tender and the vegetables are soft. Resist the urge to peek too often, every time you lift the lid you lose heat and add cooking time.
- Thicken if needed:
- If the sauce is too thin, remove the pork and vegetables to a plate and cover them to keep warm. Turn the slow cooker to HIGH, whisk in a slurry of 1 tablespoon cornstarch and 1 to 2 tablespoons cold water, cover, and cook 10 to 15 minutes until thickened.
- Finish and serve:
- Taste the gravy and add salt and pepper as needed, then spoon it generously over the pork chops and vegetables. Garnish with fresh parsley or chives if you want a pop of color and a hint of brightness.
Save to Pinterest One Sunday, my neighbor brought over a loaf of crusty bread, and we tore off chunks to dip straight into the creamy gravy pooling around the pork chops. It turned a simple dinner into something that felt like a celebration, and we sat at the table long after the food was gone, talking and laughing. That's when I realized this recipe wasn't just easy, it was the kind of meal that made people linger.
How to Store and Reheat
Let the pork chops and gravy cool completely, then transfer everything to an airtight container and refrigerate for up to 3 to 4 days. When you reheat it gently on the stovetop or in the microwave, add a splash of chicken broth or cream to loosen the sauce, which thickens as it sits. The flavors actually deepen overnight, so leftovers often taste even better than the first serving.
Make-Ahead and Freezer Tips
You can assemble everything raw in a large freezer bag: season the pork chops, add the vegetables, pour in the soup mixture, seal, and freeze flat for up to 3 months. The night before you want to cook it, move the bag to the fridge to thaw, then dump everything into the slow cooker and cook as directed. It's one of those miracle meals that feels homemade but requires almost no effort on a busy day.
Variations and Swaps
You can swap the cream of mushroom soup for cream of celery if you're not a mushroom fan, or use two cans of cream of chicken for a milder flavor. For a lighter version, use low-fat condensed soups and skip the heavy cream, it will still be creamy and delicious. If you want a cheesy twist, stir in a handful of grated Parmesan at the end, and if you like a little heat, add a pinch of cayenne to the ranch seasoning.
- Try adding sliced onions or bell peppers to the vegetable layer for extra sweetness and color.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter, earthier flavor.
- Finish with a squeeze of lemon juice to brighten the rich, creamy sauce.
Save to Pinterest This is the kind of dinner that makes you feel like you've got it all together, even on the days when you absolutely don't. Set it, forget it, and come home to something that tastes like love.
Recipe Questions & Answers
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work perfectly. Choose thick-cut chops (1 to 1.5 inches) to prevent them from drying out during the long cooking time. Bone-in chops tend to stay slightly more moist and flavorful.
- → Do I need to sear the pork chops before adding them to the crockpot?
Searing is optional but recommended. Browning the pork chops for 1-2 minutes per side adds depth of flavor and creates a golden crust. If you're short on time, you can skip this step and still get tender, flavorful results.
- → Can I make this without the vegetables?
Absolutely. The pork chops cook beautifully on their own in the ranch sauce. If you omit the potatoes and carrots, place the seasoned chops directly in the slow cooker and proceed with the sauce as directed.
- → How do I thicken the sauce if it's too thin?
Remove the pork chops and vegetables, then turn the slow cooker to HIGH. Whisk together 1 tablespoon cornstarch with 1-2 tablespoons cold water, stir into the sauce, cover, and cook for 10-15 minutes until thickened to your liking.
- → Can I prepare this ahead of time?
Yes, assemble the seasoned pork chops, vegetables, and sauce in a large freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then transfer to the slow cooker and cook as directed.
- → What can I substitute for the cream of mushroom soup?
You can use cream of celery soup, an additional can of cream of chicken soup, or even a homemade white sauce. For a lighter version, stick with just chicken broth and omit the heavy cream.