Crockpot Ranch Pork Chops (Printable Version)

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

# Ingredient List:

→ Pork and Vegetables

01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick (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

→ To Finish

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

# Step-by-Step Instructions:

01 - Lightly grease the inside of the slow cooker with oil or nonstick spray.
02 - Spread potatoes and carrots evenly across the bottom of the slow cooker.
03 - Pat pork chops 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.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a skillet over medium-high heat with a drizzle of oil or butter. Sear pork chops 1 to 2 minutes per side until lightly browned. Transfer to slow cooker 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.
08 - Pour sauce evenly over pork chops. Dot the top with butter pieces.
09 - Cover and cook on LOW 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. 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 gravy and adjust salt and pepper as needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with parsley or chives if desired.

# Expert Advice:

01 -
  • You throw everything in one pot and walk away for hours while it does all the work.
  • The ranch seasoning soaks into the pork and potatoes, giving every bite that cozy, creamy comfort you crave on a cold evening.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Thin pork chops will overcook and turn rubbery, so always choose chops that are at least 1 inch thick.
  • If your sauce breaks or looks curdled, whisk in a tablespoon of cold butter off the heat and it will come back together like magic.
  • Don't skip patting the pork dry before seasoning, moisture prevents the spices from sticking and creates steam instead of a crust.
03 -
  • Always arrange the vegetables on the bottom so they cook through fully and the pork doesn't sit in too much liquid.
  • If you want extra-crispy edges, after slow cooking, broil the pork chops for 2 to 3 minutes under high heat before serving.
  • Use low-sodium broth and taste before adding salt, the ranch mix and condensed soups are already quite salty.
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