Slow Cooker Creamy Ranch Pork Chops: At the end of a long, tiring day, this creamy ranch pork chop dinner feels like a small treat you didn’t have to work hard for. You only need three things — a packet of ranch seasoning, a can of creamy soup, and some thick pork chops. Put them together and the slow cooker does almost all the work, giving you a warm, cozy meal with very little effort.
This dish is like a quick, easy version of the old Midwest-style pork and gravy dinners many families grew up eating. It’s been made simple enough for a busy weeknight, or even something kids can help make as a fun surprise meal for Mom.
When it’s done, the pork chops will be soft and tender, almost falling apart. Spoon plenty of the creamy ranch sauce right over the top before serving. This dish tastes amazing served over mashed potatoes, buttery egg noodles, or warm steamed rice, since all of these soak up the tasty sauce so well.
Servings: 4
Ingredients
- 2 to 2½ pounds thick-cut boneless pork chops (about 4 large chops)
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 can (10.5 ounces) condensed cream of chicken soup (cream of mushroom works too)
Slow Cooker Creamy Ranch Pork Chops: Directions
- Get your slow cooker ready. Give the inside of your slow cooker a light spritz of nonstick cooking spray beforehand — it’ll save you a lot of scrubbing once you’re done. If you’d rather skip the spray, you can use a slow cooker liner bag instead.
- Place the pork chops inside. Lay the thick pork chops flat along the bottom of the slow cooker, trying to keep them in a single layer. A little overlap is fine, but keeping them mostly flat helps them cook more evenly and turn out nice and tender.
- Mix the creamy sauce. In a small mixing bowl, stir together the dry ranch seasoning packet and the can of condensed cream of chicken soup. Keep stirring until the mixture turns smooth and well blended. It should look thick, almost like a creamy sauce or dip.
- Pour the sauce over the pork. Spoon the ranch and soup mixture evenly over the pork chops, spreading it out with the back of a spoon so every piece of meat gets a good coating. Don’t worry if the chops aren’t fully covered — the sauce will loosen up a bit and bubble gently as everything cooks.
- Cook low and slow. Place the lid on your slow cooker. Set the slow cooker to LOW and leave for 6 to 7 hours, or switch to HIGH for 3 to 4 hours, until the pork chops become so tender they practically fall apart at the touch of a fork. Cooking on LOW usually gives you the softest, most tender results.
- Stir and season to taste. Once the pork is fully cooked, gently stir the sauce around the chops to loosen any bits stuck to the sides of the slow cooker. Give the sauce a taste, and add a small pinch of salt or pepper if needed — just remember the ranch mix already has some seasoning in it.
- Serve it up. Serve the pork chops while hot, spooning plenty of the thick, creamy ranch sauce right on top. If the meat turned out extra tender, you can shred it gently into the sauce and serve it more like a creamy ranch pork topping over mashed potatoes, noodles, or rice.