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. It's an affordable and comforting meal for busy nights!
You can't beat the ease of a Crock Pot dinner -- especially when it involves succulent pork chops that are smothered in a creamy gravy. Best of all, this inexpensive recipe only requires 3 ingredients, plus a few extra seasonings. Let's get started...
How to make Ranch Pork Chops in the Crock Pot:
These 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.
Ingredients:
- Cream of chicken soup
- Hidden Valley Ranch salad dressing and seasoning mix packet
- Pork chops
- Garlic, thyme, pepper and cornstarch
First, combine the condensed soup and dry Ranch seasoning with the garlic, thyme, pepper and (optional) cornstarch.
Next, season the pork chops with salt and pepper, and then add them to the slow cooker.
Cover the pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Give the gravy a good stir at the end and serve!
What's good to eat with Ranch Pork Chops?
Ranch Pork Chops and rice are a great combination. You can also pair the chops with egg noodles or mashed potatoes, as shown here.
What vegetables go well with Pork Chops?
Just about any of your family's favorite vegetables will taste great alongside this dish. Try serving the pork with a simple green salad, roasted broccoli, roasted asparagus, buttered peas, or steamed green beans.
Cook's Tips and 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!
- You can use either bone-in or boneless pork chops for this recipe. The best pork chops for slow cooking are thick-cut chops with nice marbling throughout. You want a chop with plenty of fat on it to keep the meat moist during the slow cooking process. Look for a blade chop, shoulder chop or sirloin chop, if possible.
- If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
- You can 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. This recipe is very flexible!
- Don't have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
More pork chop recipes that you might enjoy:
- Crock Pot Smothered Pork Chops
- Slow Cooker Pork Chops with Vegetables and Gravy
- 5-Ingredient Pan-Fried Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Pork Chops with Stuffing
Crock Pot Ranch Pork Chops
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
- 1 tablespoon minced 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 pork chops, bone-in or boneless are both fine (about 2 – 2 ½ lbs. total)
Instructions
- In the insert of a slow cooker, combine condensed soup, garlic, thyme, pepper, Ranch seasoning, and (optional) cornstarch until smooth.
- Season pork chops with salt and pepper on both sides. Place in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Notes
- 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!
- You can use either bone-in or boneless pork chops for this recipe. The best pork chops for slow cooking are thick-cut chops with nice marbling throughout. You want a chop with plenty of fat on it to keep the meat moist during the slow cooking process. Look for a blade chop, shoulder chop or sirloin chop, if possible.
- If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
- You can 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. This recipe is very flexible!
- Don't have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
- Nutrition information provided below is just an estimate. The facts may vary depending on the size and type of pork chops that you use, as well as the brands of other ingredients that you use.
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!
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! 🙂
Just wondering can you do this with frozen chops?
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!
Can I use frozen pork chops?
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!
Love this recipe and will be trying out more of your recipes for sure Thank You
That's wonderful! Thanks, Terry!
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.
Wonderful! Thanks, Jessie!
Could you use frozen pork chops?
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!
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!!
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! 🙂
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!!
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!
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 !
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!