Description
These Creamy Ranch Slow-Cooker Pork Chops are the ultimate comfort food. Slow-cooked to tender perfection in a rich, ranch-flavored creamy sauce, this dish is easy to prepare and perfect for busy weeknights. Pair it with mashed potatoes, rice, or steamed veggies for a complete meal.
Ingredients
Units
Scale
(Serves 4-6)
- 4–6 bone-in or boneless pork chops (about 1-inch thick)
- 1 packet (1 oz) ranch seasoning mix
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken soup)
- 1 cup heavy cream or milk
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil (optional, for searing)
- Fresh parsley, chopped (for garnish)
Instructions
1. Optional: Sear the Pork Chops (for Extra Flavor):
- Heat olive oil in a skillet over medium-high heat.
- Season the pork chops with a pinch of salt and pepper. Sear them for 2-3 minutes per side until golden brown.
- Transfer the pork chops to the slow cooker.
2. Prepare the Sauce:
- In a mixing bowl, whisk together the ranch seasoning mix, cream of mushroom soup, heavy cream, chicken broth, garlic powder, and black pepper until smooth.
3. Add Everything to the Slow Cooker:
- Pour the sauce over the pork chops in the slow cooker, ensuring they are fully coated.
4. Slow Cook:
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender.
5. Serve:
- Remove the pork chops from the slow cooker and spoon the creamy sauce over the top.
- Garnish with freshly chopped parsley and serve with your favorite sides.
Notes
- Thicker Sauce: If you prefer a thicker sauce, stir in 1 tbsp of cornstarch mixed with 2 tbsp water during the last 30 minutes of cooking.
- Add Veggies: Add sliced mushrooms, carrots, or potatoes to the slow cooker for a one-pot meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.