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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!
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.
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!
- Combine the condensed soup and dry Ranch salad dressing mix with the garlic, thyme, pepper, and (optional) cornstarch.
- Season the pork chops with pepper, and then add them to the slow cooker.
- 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.
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:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges
- Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice or Rice Pilaf
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
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.
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.
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!
More Pork Recipes to Try
- Country Pork Chop and Rice Bake
- Pan Fried Pork Chops
- Perfect 15-Minute Grilled Pork Chops
- Oven Fried Breaded Pork Chops
- Crock Pot Ranch Pork Chops
- Stovetop Pork Chops with Apple Cider Gravy
- Stuffed Pork Chops
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Pan Fried Pork Chops with Peach Sauce
- Grilled BBQ Pork Chops
- Garlic and Rosemary Pork Chop Brine
Crock Pot Ranch Pork Chops
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
- 1 tablespoon minced or pressed fresh garlic
- ½ teaspoon dried thyme
- ÂĽ 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
This recipe was originally published in February, 2020. The photos were updated in March, 2022.
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!
This is a great recipe, and easy too! I’m making it for the second time. My husband loves it too!
Thank you, Kim!
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!
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.
Sounds perfect, Marie. Thank you!
Great tasting chops and super easy. Thank you for sharing.
Thank you, Dena!
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!
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!
Wonderful. Glad to know that the recipe works that way, too. Thanks, Kelley!
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
Hi, Allison! Thanks so much for your kind note. I’m so happy to know that you enjoy the recipe. Take care!
You said you baked same ranch pork chops recipe in ur oven? How long and at what temp?
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!
I followed the directions. Will I have enough gravy or should I dbl recipe?
Hi, Cyndi! I think that you should have enough gravy. 🙂
Would cutting up some baby potatoes and throwing them in work?
Thanks!
Absolutely! 🙂
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!
Excellent! Thanks, Mary Ann!
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!
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Wonderful! Thanks for letting me know, Ellen!
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.
Oh, good! I’m so happy to hear that, Johnna. Thanks for letting me know!
Hi I was wondering if and how I could substitute the powdered ranch for regular ranch dressing sauce?
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!
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.
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?
Very tender and delicious! This is definitely a meal we will be making again and again.
Thanks, Kim!