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You only need 5 minutes of prep to get these Crock Pot Ranch Pork Chops into the slow cooker! Serve the tender meat and the creamy Ranch gravy over rice, noodles, or mashed potatoes for an easy dinner recipe that the whole family will love. The affordable, comforting meal is perfect on busy nights!

Broccoli and cornbread on a plate with the best crock pot ranch pork chop recipe

How to Make Crockpot Ranch Pork Chops | 1-Minute Video

You can’t beat the ease of a Crock Pot dinner — especially when it involves succulent pork chops that are smothered in a creamy ranch-seasoned gravy. Best of all, this inexpensive recipe only requires 3 ingredients, plus a few extra seasonings. Let’s get started…

Ingredients

This is just a quick overview of the ingredients that you’ll need for a batch of the most tender and juicy crockpot ranch pork chops. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of chicken soup: forms the base of the gravy. You can use the Healthy Request variety or the low-fat variety if you prefer.
  • Garlic, thyme, and black pepper: extra savory flavor for the chops and gravy.
  • Hidden Valley Ranch salad dressing and seasoning mix: you only need the dry Ranch dressing mix — do not prepare the dressing according to the package instructions.
  • Cornstarch: an optional thickening agent that you can add if you like your gravy a bit thicker.
  • Pork chops: I prefer thick-cut pork chops, since they stay the juiciest in the slow cooker. You can use bone-in pork chops or boneless pork loin chops.
Sprinkling ranch seasoning mix in a slow cooker.

How to Make Ranch Pork Chops in the Crock Pot

These creamy ranch pork chops practically melt in your mouth! The recipe is ridiculously easy and takes less than 5 minutes of actual prep time… but it tastes like you spent hours in the kitchen. Bonus — you don’t even have to turn on the oven. Weeknight pork chop perfection!

  1. Combine the condensed soup and dry Ranch salad dressing mix with the garlic, thyme, pepper, and (optional) cornstarch.
  2. Season the pork chops with pepper, and then add them to the slow cooker.
  3. Cover the pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork chops are perfectly cooked through when the internal temperature reaches 145°F. Give the gravy a good stir at the end, spoon over the chops, and sprinkle with chopped fresh parsley if desired.
Adding pork chops to a slow cooker.

Baked Ranch Pork Chops

If you want to prepare these ranch pork chops in the oven, place pork chops in a greased baking dish. In a small bowl, whisk together the condensed soup, garlic, thyme, pepper, Ranch salad dressing mix, and cornstarch. Pour the sauce over the pork chops. Cover with foil. Bake in a 325°F oven for 40-45 minutes (for boneless chops), or until the internal temp of the pork chops reaches 145°F. If the gravy is too thick at the end (since it won’t have as much condensation in the dish as you would have in a slow cooker), you might need to thin the gravy with chicken broth or warm water.

What to Serve with Ranch Pork Chop Recipes

Ranch pork chops go well with just about any of your favorite sides. Here are a few easy ideas:

Overhead shot of hands eating a plate of ranch pork chops.

Storage

Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container in the freezer for up to 2 months.

To reheat: Place the pork chops and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through.

Overhead shot of a plate of slow cooker ranch pork chops with broccoli.

Recipe Variations

  • The cornstarch serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don’t mind a thinner gravy, just omit the cornstarch. It will still be great!
  • Substitute with a can of cream of mushroom soup instead of the cream of chicken soup, if you prefer.
  • Swap out the thyme or use other herbs instead. The recipe if flexible, so try parsley, thyme, sage, rosemary, chives, paprika,
  • Don’t have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
Square image of crockpot ranch pork chops on a plate.

Tips for the Best Ranch Pork Chops Recipe

  • Use thick-cut pork chops (bone-in or boneless, it doesn’t matter)…but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can’t hold up to the long cooking process.
  • Don’t Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145°F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s cooked perfectly every time!
  • If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
  • It’s not necessary, but if you’d like even more color and flavor on the outside of your pork chops, you can sear them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side (or until golden brown) before transferring them to the Crock Pot.
  • Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won’t need any extra salt at all. You can always add salt after tasting the finished dish, though!
Overhead image of slow cooker ranch pork chops on a plate with cornbread and vegetables.

More Pork Recipes to Try

Square side shot of a plate of crock pot ranch pork chops

Crock Pot Ranch Pork Chops

5 from 14 votes
Prep: 5 minutes
Cook: 6 hours
0 minutes
Total: 6 hours 5 minutes
Servings 6 people
Calories 230.8 kcal
You only need 5 minutes of prep to get these Crock Pot Ranch Pork Chops into the slow cooker!

Ingredients
  

  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
  • 1 tablespoon minced or pressed fresh garlic
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1 (1 ounce) packet dry Ranch salad dressing and seasoning mix
  • 1 teaspoon cornstarch (optional, for a thicker gravy)
  • 6 thick-cut pork chops, bone-in or boneless are both fine (about 2 – 2 ½ lbs. total)
  • Optional garnish: chopped fresh parsley or thyme

Instructions

  • Grease the inside of a slow cooker with nonstick cooking spray. In the slow cooker, combine condensed soup, garlic, thyme, pepper, Ranch seasoning, and (optional) cornstarch until smooth.
  • Season pork chops with pepper on both sides. Place in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork is done when it reaches an internal temperature of 145°F. Give the gravy a good stir, taste and season with salt and pepper, if desired. Spoon the gravy over the pork chops, garnish with chopped fresh parsley, and enjoy!

Video

Notes

  • Use thick-cut pork chops (bone-in or boneless, it doesn’t matter)…but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can’t hold up to the long cooking process.
  • Don’t Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145°F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s cooked perfectly every time!
  • If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
  • It’s not necessary, but if you’d like even more color and flavor on the outside of your pork chops, you can brown them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side before transferring them to the Crock Pot.
  • Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won’t need any extra salt at all. You can always add salt after tasting the finished dish, though!
  • The cornstarch serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don’t mind a thinner gravy, just omit the cornstarch. It will still be great!
  • Substitute with a can of cream of mushroom soup instead of the cream of chicken soup, if you prefer.
  • Swap out the thyme or use other herbs instead. The recipe if flexible, so try parsley, thyme, sage, rosemary, chives, paprika,
  • Don’t have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.

Nutrition

Serving: 1/6 of the recipeCalories: 230.8kcalCarbohydrates: 7.2gProtein: 28.8gFat: 7.7gSaturated Fat: 3.1gCholesterol: 77.5mgSodium: 1489.2mgFiber: 0.4gSugar: 0.4g
Keyword: crock pot pork chops, crockpot ranch pork chops, Ranch Pork Chops, slow cooker pork chops, slow cooker ranch pork chops
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in February, 2020. The photos were updated in March, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    So tender and delicious. My husband was delighted to taste all the flavors these had. Will definitely make again.

    This is the 3rd recipe that I have used of yours this week and have not been disappointed in any of them. Tonight am going to try the Shrimp Creole. I know I will not be disappointed!

    1. That’s wonderful, Tricia! I really appreciate you taking the time to come back here and let me know. The Shrimp Creole is one of my favorite shrimp recipes of all time. Hope you enjoy it! 🙂

        1. Hi, Liz! Technically, food safety experts advise against putting frozen meat into a slow cooker. This is because the slow cooker doesn’t get hot enough fast enough to prevent the growth of bacteria when starting with frozen meat.

          Now, that said, I know that a lot of folks put frozen meat into the slow cooker anyway. If that’s a risk you’re willing to take, then I think the recipe would work fine. You’ll just need to increase the total cooking time by an hour or two. Enjoy!

          1. 5 stars
            This is a great recipe, and easy too! I’m making it for the second time. My husband loves it too!

        1. Hi, Kathleen! Food safety experts will tell you that it’s never a good idea to put frozen meat in a slow cooker because the slow cooker doesn’t bring the meat up to a safe temperature quick enough to prevent the growth of food-borne bacteria. That said, I know a lot of folks put frozen meat in the Crock Pot regularly. If it’s a risk you’re willing to take, then yes — this recipe would work fine that way. You’ll just need to cook the pork chops a bit longer. Enjoy!

        2. 5 stars
          I used cream of mushroom soup with roasted garlic. At the very end of cooking, I threw in some fresh thyme & parsley. Chops were tender & the gravy was soooooo good. Served it with roasted potatoes.

  2. 5 stars
    It’s soo good. My family was very happy even my 2 year old. Family favorite. Very easy and quick. Made it was mashed potatoes. I didn’t add cornstarch to my gravy and it was perfect. 10/10 will make again.

    1. I was making this in a pinch, so I seasoned the chops, browned them and doubled the gravy ingredients and put in a 13×9 dish covered with foil and baked for 35 minutes. Mouth watering delicious!

        1. 5 stars
          Hello Blair,
          I love this simple recipe, it is easy to keep the pantry items on hand. I have also made it with chicken breasts both are a comforting hit in our home.

          Thank you for all of the great recipes and inspiration.
          -Allison

          1. Hi, Allison! Thanks so much for your kind note. I’m so happy to know that you enjoy the recipe. Take care!

    1. Hi, Haley! Food safety experts suggest that it’s not safe to cook frozen meat in a slow cooker because it takes the meat too long to come to a safe temperature (allowing bacteria to grow). It’s always best to thaw meat in the refrigerator first, and then add it to the Crock Pot. That said, I know a lot of folks go ahead and put frozen meat in slow cookers anyway. If you choose to take that risk, then the frozen pork chops should work fine in this recipe. You’ll just need to increase the total cooking time to make sure that they’re done. Enjoy!

  3. 5 stars
    This sounds delicious! Could this be baked in the oven instead? I have been trying to find a “creamy” ranch pork chop recipe, but for the oven and not the slow cooker. I wasn’t sure what to adjust to try this in the oven. I cook supper on Sundays for my in-laws, and I would need more than my slow cooker will hold. If I can make this in the oven, I can just use two 9x13s.

    Thanks!!

    1. Hi, Ainsley! I think it would work fine in the oven, but I haven’t actually tested it myself. These suggestions are just a guess! I would double the recipe for two separate 9 x 13 pans. Cover tightly and bake in 350 degree F oven for about 45 minutes (or until the pork chops are done). You may not need the cornstarch to thicken the gravy since you won’t have as much liquid condensation in the dish as you would in the slow cooker. Hope that all makes sense! 🙂

      1. 5 stars
        Hi Blair! Thank you so much for your suggestions. I did as you said, and the recipe was perfect!!! The pork chops were tender and the gravy/sauce was just the right consistency with no cornstatch added. Everyone loved this dish and I will definitely be making it again!!

        1. That’s awesome, Ainsley! Thanks so much for taking the time to come back here and let me know. I’m so happy to hear that everyone enjoyed it!

  4. Do you use a large can of cream of chicken or small? A small can is pictured but it doesn’t seem like much for 6 pork chops. I’m making this today !

    1. Hey, Rebecca! In the recipe card and instructions, the ingredient list specifies a 10.5 oz can of cream of chicken soup. It’s the smaller can, but that thick soup thins in the slow cooker as it mixes with the condensation and other liquid, so it should be a good amount of sauce. Hope that helps, and enjoy!

  5. 5 stars
    OMG! We made this for dinner this evening. It was amazing! Served it with green beans and white rice. Spooned the gravy over the chops and rice. Savory and absolutely delicious! Going to try it with chicken breasts next time!

  6. 5 stars
    I had these in the crock pot during last Monday’s snow storm. I did add some baby red potatoes and used cream of mushroom soup. Delicious! We will definitely be having this meal again! Thanks!

  7. 5 stars
    I have never been a huge fan of pork chops but this recipe changed my mind. Made the pork chops so tender & flavorful. Definitely would make again.

    1. Hi, Cassidy! I think you could probably do that, but the sauce will be thinner and the flavor less concentrated. If you use the ranch dressing instead of the seasoning mix, you might want to add some extra seasoning (like salt, pepper, parsley, garlic powder, and onion powder) to give it a bit more flavor. Hope you enjoy!

  8. Hi! Made this today and it was super good, but really salty. I didn’t add any salt. I only had four pork chops, would that make it saltier if there wasn’t as much meat? I used the right size can of soup and 1 packet (1 ounce) ranch powder.

    1. Hi, Ellie! Maybe a little bit, but I don’t think that should make a difference. The only discrepancy might be in either the brand of soup or seasoning? I don’t know. Maybe you could use a “healthy request” variety of soup next time, which I believe has less sodium?