Tender pork chops are cooked with potatoes and a flavorful ranch sauce for a complete meal in this Crock Pot Ranch Pork Chops recipe. This meal is easy to assemble and even easier to cook, so you'll have a comforting dinner on the table with the help of your slow cooker!
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, and you've got comfort food for dinner that takes little effort!
Why You’ll Love This Recipe
- Pork is an inexpensive cut of meat that contains lots of protein and is packed with natural flavor.
- This recipe contains less than 10 ingredients, which you may already have in your pantry.
- This recipe uses the slow cooker so it’s practically hands-off cooking!
- Serve by itself or add some roasted veggies or a side salad for a well-rounded meal!
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 help 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 corn starch 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 corn starch.
- 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.
FAQ
For this recipe, you’ll want to use boneless pork chops that are at least one inch thick. This will help them stay juicy and prevent them from drying out during cooking.
Yes, this recipe can be assembled ahead of time and stored in the fridge for up to 24 hours before cooking.
No, you don’t need to brown the pork chops before adding them to the slow cooker, but you could if you'd like to for more flavor.
More Easy Crock Pot Dinner Recipes
- Crock Pot Salsa Verde Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Philly Cheesesteak
- Crock Pot Sweet And Sour Meatballs
- Crock Pot Tater Tot Casserole
- Crock Pot Swedish Meatballs
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Slow Cooker Ranch Pork Chops
Ingredients
- 6 boneless pork chops
- 1.5 lbs petite red potatoes (washed and quartered)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (1 oz) packet of dry ranch seasoning
- 1½ tbsp corn starch
- 2 tbsp freshly chopped Parsley (optional)
Instructions
- In a 6-quart Crock-Pot, add potatoes to the bottom of the Crock-Pot. Place pork chops on top of potatoes.
- Add soups, ranch seasoning, and corn starch to a medium bowl. Whisk until well combined. Pour over the top of the pork chops and potatoes.
- Cover and cook on low for 6-7 hours or cook on high for 4 hours.
- Serve by pouring graving on top and sprinkle with chopped parsley.
Notes
- 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.
- This recipe can also be made in the Instant Pot! Follow the same instructions, but cook on HIGH pressure for 30 minutes. Then, a quick release of the pressure.
- 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.
- 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.
- 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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