Pin it The smell of ranch seasoning hitting hot butter is one of those kitchen scents that immediately makes you hungry. I started making these pork chops on a Tuesday when I had absolutely no energy left for anything fancy, and by dinnertime the whole house smelled like a hug. My neighbor actually knocked on the door to ask what I was cooking. Now it's the recipe I turn to when I want something deeply comforting without standing over the stove.
I made this for my in-laws once when they were visiting, and my father-in-law went back for seconds before he even finished his first plate. He's not usually a talker at dinner, but he asked for the recipe halfway through the meal. My mother-in-law kept saying it reminded her of Sunday suppers from her childhood. That's when I realized this dish has a way of making people feel at home, even if they've never had it before.
Ingredients
- Bone-in or boneless pork chops (2 to 2.5 lb): Thick-cut chops are essential here because they stay juicy through the long cook time, thin ones turn to rubber so stick with at least an inch thick.
- Baby potatoes (1½ to 2 lb), halved: These little guys soak up the ranch gravy like tiny flavor pillows, and halving them helps them cook evenly and get creamy all the way through.
- Carrots (3 to 4 medium), cut into 1-inch pieces: They add a touch of sweetness and color, plus they soften beautifully and practically melt into the sauce.
- Dry ranch seasoning mix (1 packet): This is the magic dust that gives the whole dish its signature tangy, herby flavor without any fuss.
- Garlic powder, onion powder, black pepper, smoked paprika, dried parsley: These build on the ranch mix and add layers of warmth and depth that make the sauce taste homemade.
- Condensed cream of chicken soup and cream of mushroom soup (1 can each): They create the creamy base of the gravy, thick and velvety without needing to make a roux.
- Chicken broth (1 cup): This thins the soup just enough to coat everything evenly and keeps the sauce from being too thick or gluey.
- Heavy cream or half-and-half (½ cup): Optional but wonderful, it makes the gravy extra luscious and silky smooth.
- Unsalted butter (2 tbsp): Dotted on top before cooking, it melts into the sauce and adds richness and a glossy finish.
- Fresh parsley or chives: A sprinkle at the end brightens everything up and makes it look like you really put in effort.
Instructions
- Prep the Slow Cooker:
- Lightly grease the inside of your slow cooker with oil or nonstick spray to prevent sticking. If you're using potatoes and carrots, spread them in an even layer on the bottom so they cook through and soak up all that creamy goodness.
- Season the Pork Chops:
- Pat the pork chops completely dry with paper towels, moisture is the enemy of good seasoning. In a small bowl, mix the ranch seasoning, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley, then sprinkle it generously over both sides of each chop and press it in so it sticks.
- Sear the Chops (Optional but Recommended):
- Heat a skillet over medium-high heat with a drizzle of oil or butter, then sear the pork chops for 1 to 2 minutes per side until lightly browned and fragrant. This step adds a deeper flavor and a little bit of crust, but if you're short on time you can skip it and still get a delicious result.
- Layer in the Slow Cooker:
- Place the seasoned (and seared, if you did that) pork chops on top of the vegetables, or directly in the bottom of the slow cooker if you're skipping the veggies. Try to arrange them in a single layer so they cook evenly.
- Make the Sauce:
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth and no lumps remain. Pour the sauce evenly over the pork chops, making sure everything gets coated, then dot the top with small pieces of butter.
- Slow Cook:
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and the vegetables are soft. The smell will be incredible long before it's done.
- Thicken the Sauce (If Needed):
- If your sauce is thinner than you'd like, remove the pork chops and vegetables to a plate and cover to keep them warm. Turn the slow cooker to HIGH, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir it into the sauce, cover, and cook for 10 to 15 minutes until thickened, then return everything to the pot.
- Taste and Adjust:
- Taste the gravy and add salt and pepper as needed, the ranch mix and soups have some salt already so go easy at first. Adjust until it tastes just right to you.
- Serve:
- Serve the pork chops hot, spooning plenty of that creamy ranch gravy over the top along with the tender vegetables. Sprinkle with fresh parsley or chives if you want it to look extra pretty.
Pin it There was a Sunday afternoon when I made this and then fell asleep on the couch while it cooked. I woke up to my husband setting the table and my kids arguing over who got the biggest pork chop. It was one of those rare moments where dinner felt effortless and everyone was happy at the same time. That's the beauty of a recipe like this, it takes care of itself and leaves you free to actually enjoy your day.
Choosing the Right Pork Chops
Bone-in chops stay juicier and have more flavor because the bone protects the meat during the long cook, but boneless chops work perfectly if that's what you have. Just make sure they're thick, anything under an inch will turn stringy and dry. I usually grab whatever looks best at the store, but I always check the thickness first. If you can only find thin chops, consider cutting the cook time by an hour or so and checking for doneness early.
Making It Your Own
You can swap the cream of mushroom soup for cream of celery, or use two cans of cream of chicken if you're not a mushroom fan. Some people stir in a handful of grated Parmesan at the end for a cheesy twist, and it's honestly fantastic. If you want it lighter, use low-fat soups and skip the heavy cream, it will still be creamy and comforting. I've also added frozen green beans in the last hour of cooking, and they turned out perfectly tender and flavorful.
Storage and Make-Ahead Tips
Leftovers keep beautifully in the fridge for 3 to 4 days, and they actually taste even better the next day once the flavors have had time to meld. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. You can also freeze the cooked dish in an airtight container for up to 2 months, just thaw overnight in the fridge before reheating.
- For true make-ahead magic, assemble the raw seasoned chops and sauce in a large freezer bag, freeze flat, then thaw and dump into the slow cooker on cook day.
- If freezing cooked leftovers, portion them out into individual servings so you can grab just what you need.
- Always let the dish cool completely before refrigerating or freezing to avoid condensation and sogginess.
Pin it This is the kind of dinner that makes you feel like you have your life together, even on the days when you absolutely don't. Set it, forget it, and come home to something that tastes like love and smells like comfort.
Recipe FAQ
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work perfectly. Choose thick-cut chops (1-1.5 inches) to prevent them from drying out during the long cooking time.
- → Do I need to sear the pork chops before slow cooking?
Searing is optional but recommended. It adds a deeper flavor and nice color to the meat. If you're short on time, you can skip this step and the dish will still turn out delicious.
- → How can I make the sauce thicker?
Mix 1 tablespoon of cornstarch with 1-2 tablespoons of cold water, then whisk it into the sauce. Set the slow cooker to HIGH and cook for 10-15 minutes until the gravy thickens to your desired consistency.
- → Can I prepare this ahead and freeze it?
Yes, assemble the raw seasoned pork chops and sauce in a freezer bag, freeze for up to 3 months, then thaw completely in the refrigerator before cooking as directed.
- → What can I substitute for cream of mushroom soup?
You can use cream of celery soup, an additional can of cream of chicken soup, or make a homemade white sauce with butter, flour, and milk for a fresher alternative.
- → How do I know when the pork chops are done?
The pork chops are ready when they're fork-tender and reach an internal temperature of 145°F. After 6-7 hours on low, they should be perfectly cooked and easy to pull apart.