Crockpot Ranch Pork Chops
You know those days when you walk in the door, look at the calendar (it’s Tuesday—again!), and think, “I can’t even deal with dinner tonight”? That was me last fall, juggling kid taxi duty, a work deadline, and trying to chase my dog off the counter (don’t ask). I popped on a cinnamon candle, sighed theatrically, and remembered I had a packet of ranch seasoning and some pork chops in the fridge. Fast forward 4 hours later, and our kitchen smelled like the coziest little comfort-food café you’ve ever dreamed up. My family dug in, plates went back for seconds, and I literally heard someone say, “Can we have this every week?” (Yes, really!)
These Crockpot Ranch Pork Chops are basically my weeknight superhero: minimal fuss, maximum flavor, and a creamy, herby sauce that clings to every tender bite. Whether it’s a blustery fall evening or you’re chasing summer fun but still need a simple dinner, this recipe has your back. Ready to join the club of obsessed pork-chop lovers? Let’s do this.
Why You’ll Love This
- Totally hands-off cooking—set it and forget it (hello, freedom!).
- Just 10 minutes of active prep—perfect for busy weeknights or lazy Sundays.
- Rich, creamy sauce that tastes WAY better than anything you’ll buy at the store.
- Bone-in chops lock in moisture for melt-in-your-mouth tenderness.
- Uses pantry staples you already have—ranch mix and canned soup FTW.
- Family-friendly comfort food—even picky eaters will clean their plates.
- Incredible leftovers—this sauce only gets better the next day (if it lasts!).
- Super adaptable: gluten-free, spiced up, loaded with veggies—you choose.
Ingredient Notes
Here’s everything you’ll need—no fancy ingredients, promise:
- 4 bone-in pork chops (about 1″ thick, 1½–1¾ lbs total). Those bones = extra flavor and juiciness.
- 1 (1 oz) packet ranch seasoning mix (Hidden Valley is my go-to, but any brand will do).
- 1 (10.5 oz) can cream of mushroom soup (or swap for cream of chicken if you’re not a mushroom fan).
- ½ cup low-sodium chicken broth (or veggie broth—especially if you want to keep it meat-and-potatoes vegetarian later!).
- ½ cup sour cream (whole-milk for super-silky sauce; Greek yogurt works for a lighter version).
- 1 tsp garlic powder (fresh-milled if you’re feeling fancy; jarred is totally fine).
- ½ tsp freshly ground black pepper (a little kick keeps it interesting).
- 1 tbsp olive oil (or avocado oil—whatever you’ve got).
- Optional garnish: chopped fresh parsley or chives (for a pop of green and that fresh-herb vibe).
Tip: Look for pork chops labeled “fresh” instead of “enhanced” to avoid unnecessary sodium. And pat them dry before seasoning so that ranch mix really clings (you’ll thank me later!).
Directions
-
Prep and Season. Lay your pork chops out on a cutting board and pat them dry. Sprinkle ranch seasoning and garlic powder evenly on both sides, pressing gently so it sticks. If you’ve got 10 extra minutes, let them rest at room temp—that little pause deepens the flavor (trust me!).
-
Sear to Lock Flavors. Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, add chops—don’t crowd the pan. Sear 2–3 minutes per side until golden brown. That gorgeous crust? It’s flavor gold. If you want, deglaze the pan with a splash of broth to scrape up those brown bits; it adds even more depth to your sauce.
-
Layer in the Crockpot. Nestle the seared chops upright or flat in your slow cooker. Pour the cream soup and chicken broth around (not right on top of) the chops, so the seasoning stays put. Resist the urge to stir—let the slow cooker work its magic.
-
Cook Low & Slow. Cover and set to LOW for 4 hours (or HIGH for 2–2½ hours). You want an internal temp of 145°F—juicy but done. Peek at hour three if you’re curious, but honestly, the slow cooker is a very hands-off friend.
-
Stir in the Creaminess. About 15 minutes before serving, scoop a few spoonfuls of that cooking liquid into a small bowl. Whisk in sour cream (or Greek yogurt) until smooth, then pour it back in. This trick keeps your sauce lump-free and oh-so-silky.
-
Final Taste & Garnish. Give the sauce one last stir and a quick taste. Adjust with extra black pepper, a pinch more ranch mix, or even a splash of Worcestershire sauce if you like. Scatter on chopped parsley or chives and you’re ready to roll.
-
Serve & Enjoy! Spoon that creamy sauce all over the pork chops. Pair with mashed potatoes, buttered egg noodles, rice, or even a simple green salad to keep things bright. Don’t be shy—dig in while it’s hot!
Variations
Want to shake things up? Here are some fun twists to try:
- Swap ranch seasoning for Italian dressing mix and stir in ½ cup grated Parmesan for a zesty, cheesy spin.
- For a Tex-Mex flair, add a can of drained black beans and corn at the start, plus ½ tsp chili powder.
- Use boneless pork chops—just cut cooking time by about 30 minutes on LOW so they don’t dry out.
- Mix in diced bell peppers and onions for extra color and veggies (a sneaky way to get kids to eat more veggies!).
- Warm it up with ¼ tsp cayenne or smoked paprika for a little heat kick.
- Make it extra lush by swapping half the broth for heavy cream instead of sour cream.
- Gluten-free friends: grab a GF cream soup and ranch packet, and you’re good to go.
Storage & Reheating Tips
- Refrigerator: Store chops and sauce in an airtight container for up to 4 days. The flavors actually mellow and get better overnight (I’m not kidding!).
- Freezer: Freeze sauce and chops separately in freezer-safe bags or containers for up to 3 months. Label with date and reheating instructions—future you will thank you.
- Reheat: Thaw overnight in the fridge if frozen. Warm gently in a saucepan over low heat, stirring occasionally, or microwave at 50% power in 1-minute bursts to prevent curdling.
- Make-Ahead: Prep up through step 3 the night before. Cover and refrigerate. Next day, just pop it on LOW for 4 hours, swirl in the sour cream, and you’re done!
Final Thoughts
There you have it—my all-time favorite Crockpot Ranch Pork Chops recipe that’s equal parts cozy, crave-worthy, and totally doable. If you give it a whirl, let me know how it turns out! Drop a comment below, snap a pic, tag me on Instagram (@CozyKitchenChronicles), or send me a quick “OMG this is delicious” message—because hearing from you makes my day.
And hey, if you love this, sneak over to my Slow Cooker BBQ Chicken Chili next—it’s another family pleaser that will keep you coming back for more crockpot goodness. Happy cooking, friend! May your evenings be less “What’s for dinner?” and more “Dinner’s ready!”
Crockpot Ranch Pork Chops
Ingredients
- 4 bone-in pork chops (about 1" thick, 1½–1¾ lbs total)
- 1 packet ranch seasoning mix (Hidden Valley recommended)
- 1 can cream of mushroom soup (or cream of chicken for milder flavor)
- ½ cup low-sodium chicken broth (or veggie broth)
- ½ cup sour cream (whole-milk for extra creaminess; Greek yogurt can substitute)
- 1 tsp garlic powder (fresh-milled or jarred)
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil (or avocado oil)
- Optional garnish: chopped fresh parsley or chives
Instructions
- Pat pork chops dry, then sprinkle ranch seasoning and garlic powder evenly on both sides. Heat olive oil in a skillet over medium-high, sear each chop 2 minutes per side until golden (this locks in juice).
- Place seared chops upright in your slow cooker. Pour cream of mushroom soup and chicken broth around them—avoid washing off the seasoning.
- Cover and cook on low heat for 4 hours (or on high for 2–2½ hours). Look for an internal temp of 145°F; the meat should be tender but not falling apart.
- About 15 minutes before serving, scoop out a bit of warm cooking liquid into a bowl. Whisk in sour cream or Greek yogurt until smooth, then swirl back into the Crockpot—this keeps your creamy sauce lump-free.
- Taste the sauce and adjust pepper or ranch seasoning to your liking. If you crave herbs, scatter fresh parsley or chives on top.
- Spoon sauce generously over pork chops. Pile on mashed potatoes or buttered noodles to soak up every last drop of creamy goodness.
