Slow Cooker Ranch Pork Chops Recipe

I just made Slow Cooker Pork Chops that turned into the kind of saucy, fall-off-the-bone dinner that’ll make you rethink takeout.

I’m obsessed with these Ranch Pork Chops because they actually taste like weekend dinner on a weeknight. The tang from a ranch packet hits right, and the cream of mushroom soup makes the sauce cling to the meat.

Slow Cooker Pork Chops that don’t dry out? Yes please.

I love the way the fork slides through the chop and the juices keep sliding into the gravy. But it’s not fancy, it’s real food that fixes dinner without drama.

Messy plate, big flavor. I’ll eat this over mashed potatoes every time.

No apologies. Give me seconds, no questions asked every night.

Ingredients

• Pork chops: hearty protein, stays juicy when you don’t overcook it.
• Ranch mix: tangy seasoning, gives that familiar herby zip.
• Cream of mushroom: cozy creaminess and mushroom depth, comfort food vibe.
• Chicken broth: thins sauce, adds mild savory background and salt balance.
• Yellow onion: sweet caramel notes once it breaks down, no raw bite.
• Garlic: punchy aroma, real garlic wins over powder when you can.
• Butter or olive oil: richness or light fruitiness, helps everything meld.
• Basically sour cream: extra silkiness, makes sauce cling to chops.
• Black pepper: quick bite and warmth, wakes up the creaminess.
• Salt: simple seasoning, brings out meat and mushroom flavors.
• Plus parsley: fresh color and mild herb lift, looks homey.

Ingredient Quantities

• 4 to 6 pork chops, bone in or boneless, about 1 to 1 1/2 inches thick
• 1 packet (1 oz) ranch dressing mix
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tablespoons butter or olive oil
• 1/2 cup sour cream (optional, for extra creaminess)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Pat the pork chops dry with paper towels and season both sides with the salt and pepper, try to get them as even as possible so they cook the same.

2. Heat 2 tablespoons butter or olive oil in a skillet over medium high heat and brown the chops 2 to 3 minutes per side until golden, this seals in flavor but you can skip if short on time.

3. Place the sliced onion and minced garlic in the bottom of the slow cooker to form a bed for the pork chops.

4. Arrange the browned pork chops on top of the onions in a single layer, overlapping a little if you must.

5. In a bowl, whisk together the ranch dressing mix, condensed cream of mushroom soup and 1/2 cup chicken broth until smooth; scrape in any browned bits from the skillet for extra flavor.

6. Pour the soup mixture over the pork chops evenly, cover the slow cooker and set to LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until pork reaches 145 F and is tender.

7. If you want a creamier sauce, stir in 1/2 cup sour cream about 20 minutes before serving, then taste and adjust salt and pepper as needed.

8. Use tongs to transfer pork chops to a serving plate and stir the sauce in the crock to combine any oil that rose to the top, simmer on HIGH for 10 to 15 minutes with the lid off to thicken if it’s too thin.

9. Spoon sauce over the pork chops, garnish with chopped fresh parsley if using, and serve with mashed potatoes or rice to soak up all that goodness.

10. Leftovers keep well in the fridge for 3 to 4 days, reheat gently in a skillet or microwave so the sour cream does not separate, you can also freeze the chops and sauce for up to 3 months.

Equipment Needed

1. Paper towels for drying the chops
2. Cutting board and chef knife for slicing the onion and trimming pork
3. Measuring spoons and 1/2 cup measuring cup for broth and seasonings
4. Large skillet for browning the chops and scraping up browned bits
5. Tongs or spatula to flip and move the pork chops
6. Slow cooker (crock pot) to cook the chops low and slow
7. Mixing bowl and whisk or fork to combine the soup, ranch mix and broth
8. Meat thermometer to check pork reaches 145 F
9. Wooden spoon or heatproof spatula to stir sauce in the crock
10. Serving platter and ladle or large spoon to plate and spoon sauce over chops

FAQ

Slow Cooker Ranch Pork Chops Recipe Substitutions and Variations

• Ranch dressing mix: use 2 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley and a pinch of salt if you dont have the packet
• Condensed cream of mushroom soup: swap with a can of cream of chicken or make a quick white sauce by stirring 1/2 cup heavy cream into 1/2 cup chicken broth with sautéed mushrooms
• Chicken broth: substitute equal parts vegetable broth or low sodium beef broth, or use water with 1/2 tsp chicken bouillon dissolved
• Sour cream (optional): use plain Greek yogurt or softened cream cheese for the same tang and creaminess

Pro Tips

1. brine the chops quick if you have time: 20 to 30 minutes in a salt water bath makes them juicier, especially if theyre lean. Pat dry before searing so you still get a good brown.

2. dont skip browning if you can help it, even just a minute per side adds a ton of flavor. scrape those browned bits into the sauce, theyre pure gold. If youre short on time, at least brown the edges.

3. add the sour cream off the heat and stir gently, or it can split and look grainy. if the sauce is too thin, mix a teaspoon of cornstarch with cold water and stir it in, then let it cook on HIGH with the lid off for 10-15 minutes to thicken.

4. let the chops rest for 5 minutes after you take them out, this keeps juices in. serve with mashed potatoes or rice to soak up the sauce, and if theres too much fat on top, skim it with a spoon or chill the sauce briefly so the fat solidifies and you can lift it off.