Slow Cooker Ranch Pork Chops

This is the epitome of a “set it and forget it” dinner. Slow Cooker Ranch Pork Chops are incredibly easy, requiring just a few ingredients, and they result in tender, flavorful pork chops with a creamy, savory gravy that’s perfect over mashed potatoes or rice.

Here is a detailed recipe for Slow Cooker Ranch Pork Chops.

The Magic of This Recipe

The combination of Ranch seasoning and a creamy base (soup or cream cheese) transforms simple pork chops into a rich, comforting meal. The slow cooker does all the work, making the pork incredibly tender and infusing it with that classic, herby ranch flavor.

Ingredients

• For the Pork:

  • 4 boneless or bone-in pork chops (about 1-inch thick; 6-8 oz each)

  • 1 tablespoon olive oil (for searing)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

• For the Creamy Ranch Sauce:

  • 1 packet (1 oz) dry Ranch dressing and seasoning mix

  • 1 can (10.5 oz) condensed cream of chicken soup OR cream of mushroom soup

  • ½ cup chicken broth

  • 4 oz cream cheese, softened and cubed

  • 2 cloves garlic, minced (optional, but recommended)

• For Thickening (Optional):

  • 1 tablespoon cornstarch

  • 2 tablespoons cold water

• For Garnish:

  • Fresh parsley or chives, chopped

Instructions

Part 1: Sear the Pork (Highly Recommended)

1. Pat Dry: Pat the pork chops completely dry with paper towels. Season both sides with salt and pepper.

2. Sear: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, until a golden-brown crust forms. They do not need to be cooked through.

3. Transfer: Place the seared chops in the slow cooker.

Part 2: Make the Sauce

1. Whisk Base: In a medium bowl, whisk together the dry Ranch dressing mix, cream of chicken soup, and chicken broth until smooth.

2. Add Garlic: Stir in the minced garlic (if using).

3. Pour Over Pork: Pour the sauce mixture evenly over the pork chops.

4. Add Cream Cheese: Dot the top of the sauce with the cubed cream cheese. Do not stir it in; it will melt and create a creamy texture as it cooks.

Part 3: Slow Cook

1. Cover and Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Pork chops can dry out easily, so check for doneness early. They are done when they are tender and reach an internal temperature of 145°F (63°C).

2. Remove Pork (Optional): If your pork chops are done before the sauce is ready, you can carefully transfer them to a plate, cover loosely with foil, and let the sauce continue to cook and thicken.

Part 4: Thicken the Sauce (Optional)

The sauce will be flavorful but might be a bit thin. If you prefer a thicker gravy:

1. Remove Pork: Transfer the cooked pork chops to a serving platter and tent with foil to keep warm.

2. Make Slurry: In a small bowl, whisk cornstarch and cold water until smooth.

3. Thicken: Turn the slow cooker to HIGH. Whisk the cornstarch slurry into the sauce. Cook, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened to your liking. You can also transfer the sauce to a saucepan and thicken it on the stovetop over medium heat.

4. Stir in Cream Cheese: If you haven’t already, whisk the melted cream cheese into the sauce until smooth.

Part 5: Serve

1. Return Pork (Optional): Return the pork chops to the slow cooker to coat them in the gravy, or serve the gravy spooned over the top.

2. Garnish: Sprinkle with fresh parsley or chives.

3. Serve With: Mashed potatoes, egg noodles, or rice are perfect for soaking up the extra creamy ranch sauce. A side of steamed green beans or roasted carrots completes the meal.

Pro-Tips for Perfect Ranch Pork Chops

• Don’t Skip the Searing: This step adds a deep, caramelized flavor that you just can’t get from the slow cooker alone. It’s worth the extra 10 minutes.

• Choose the Right Chop: Bone-in chops have more flavor and are less likely to dry out. Look for chops that are at least 1-inch thick; thinner chops will overcook quickly.

• Low and Slow is Key: Pork chops are leaner than a chuck roast. Cooking them on LOW for a shorter time (4-5 hours) is better than cooking them on HIGH for a long time, which can make them dry and stringy.

• Cream Cheese is the Star: Don’t substitute low-fat cream cheese. The full-fat version provides the richest, creamiest texture and prevents the sauce from breaking.

• Make it a Meal: Add a cup of sliced mushrooms along with the garlic for an earthy flavor, or toss in a handful of fresh spinach at the end and let it wilt into the sauce.