Crock Pot Ranch Pork Chops

While pork chops are a great option for dinner, they can easily dry out if not cooked properly. That's why cooking them in a slow cooker is the perfect way to ensure they come out juicy and flavorful every time!

This recipe uses the bold flavor of ranch seasoning along with pork chops and potatoes to create a hearty, satisfying meal that tastes like it took all day to make!

This slow cooker dinner is incredibly easy to assemble and uses less than 10 ingredients to make. Add the potatoes to the bottom, then pour the pork chops and seasoned gravy on top. Let the mixture slowly cook and tenderize the pork chops while the potatoes get fork-tender.

Pour the creamy gravy on top of the pork and potatoes; you've got comfort food for dinner that takes a little effort!

Ingredients You’ll Need

• Boneless Pork Chops - This budget-friendly cut of meat is high in satisfying protein and can be found in any grocery store.
• Petite Red Potatoes - Adds hearty starch to the meal that pairs well with the pork flavor.
• Creamed Soup - A mix of canned cream of mushroom soup and cream of chicken soup helps add depth and flavor to the gravy.
• Dry Ranch Seasoning - Gives the dish a zesty ranch flavor throughout.
• Corn Starch - Helps thicken the gravy so it can be poured on top.
• Chopped Parsley - Added for garnish, parsley gives the dish a garden-fresh flavor and a pop of natural green color.

How To Make Ranch Pork Chops In The Crock Pot

Add the potatoes and pork chops: Pat the pork chops dry with a paper towel and trim off any excess fat if necessary. Layer the potatoes on the bottom, then place the pork chops on top of the potatoes.

Assemble the ranch gravy: Add the ranch seasoning and cornstarch to a medium-sized mixing bowl. Then add the creamed soups and whisk until fully combined. Pour the gravy on top of the pork and potatoes.

Cover and cook: Add the lid to the top and slow cook for 6-7 hours on LOW or cook on HIGH for 4 hours.

Garnish and serve: Remove the pork and potatoes from the slow cooker and pour gravy over the top. Sprinkle with freshly chopped parsley, and enjoy!

Recipe Tips

• Use pork chops that are at least one inch thick. This will help them stay juicy and prevent them from drying out during cooking.
• Trim off any excess fat from the pork chops before cooking.
• If you want more gravy, double the ingredients for the ranch gravy.
• For a gluten-free version of this recipe, use gluten-free cream soups and cornstarch.
• This recipe can also be made in the Instant Pot! Follow the same instructions, but cook on HIGH pressure for 30 minutes.
• Baby potatoes are best for this recipe because they are tender and cook quickly, but you can also use larger red potatoes that have been cut into bite-sized pieces.

Variations

• Add some veggies: Try adding carrots, green beans, or peas to the slow cooker along with the pork chops and potatoes.
• Make it spicy: Add a pinch of cayenne pepper to the ranch gravy for a little bit of heat.
• Switch up the seasonings: Use Italian seasoning or Cajun seasoning in place of the ranch seasoning for a different flavor.
• Use chicken: This recipe can also be made with boneless, skinless chicken breasts. Just cook for the same amount of time as the pork chops.

Storing & Freezing

Storing: Cooled leftovers can be divided and stored in airtight containers in the fridge for up to four days.

Freezing: Freeze leftovers in freezer bags or freezer-safe containers for up to four months. When ready to eat, thaw overnight in the fridge, then reheat on the stove over low heat until warm.

Reheating: Leftovers can be reheated on the stove over low heat until warmed. If the gravy has thickened too much, add a little water to thin it out.

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