Slow-cooked pork chops with ranch seasoning, creamy gravy, and rich flavor. This pork chop crock pot ranch recipe is comfort food at its best.
Can we talk about comfort food? You know, the kind of meal that makes you feel like everything’s going to be okay, even if your day’s been a hot mess? For me, this pork chop crock pot ranch recipe is exactly that.
The first time I made it, I wasn’t aiming for culinary greatness—I just needed something quick, easy, and (let’s be honest) forgiving. My slow cooker was already my weekday hero, and this recipe came together with what I had on hand: a packet of ranch seasoning, some pork chops from the freezer, and a can of cream of chicken soup that had been lurking in the pantry for way too long.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Fast forward six hours, and my house smelled like a Southern kitchen on a Sunday afternoon. My family walked in, noses twitching, and by the time they tasted it? Silence. No complaints, no “Do I have to eat this?” Just pure, happy chewing. That’s when I knew I had a keeper.
Now, it’s become one of those recipes I fall back on when life feels overwhelming. It’s cozy, reliable, and lets me sneak in a little win on days when nothing else seems to go right.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Ranch Slow-Cooker Pork Chops Recipe?
- Ridiculously Easy: Toss everything in the slow cooker, and you’re done. Seriously.
- Melt-in-Your-Mouth Pork Chops: The slow cooker does all the heavy lifting, leaving you with perfectly tender meat.
- Creamy Ranch Gravy: The combination of ranch and gravy is basically the definition of comfort food.
- Family-Approved: Even picky eaters love it—trust me, I’ve tested it on the toughest critics.
- Versatile Pairings: Whether you’re into mashed potatoes, rice, or even pasta, this dish goes with everything.
Ingredient Notes:
Let’s dive into the ingredients and why they work so well together:
- Pork Chops: Thick-cut chops work best here. Bone-in adds extra flavor, but boneless is great if that’s what you have. Just don’t go for those super-thin chops—they’ll dry out.
- Ranch Dressing Mix: This little packet is a lifesaver. It brings all the flavor without any effort. Don’t have one? You could DIY a ranch seasoning blend, but honestly, why complicate things?
- Garlic Powder & Pepper: Simple, but they round out the seasoning perfectly.
- Brown Gravy Mix: It adds that savory depth to the sauce. You can swap it for onion or mushroom gravy mix if you’re feeling adventurous.
- Cream of Chicken Soup: The creamy base that makes everything come together. Cream of mushroom or even cream of celery works too, depending on your mood.
- Beef Broth: Keeps the pork chops juicy while adding a rich flavor. If you’re in a pinch, chicken broth will do, but beef broth adds that extra oomph.
- Cornstarch & Water: The magic combo for thickening the gravy. Don’t skip this step—it takes the sauce to the next level.
How To Make Creamy Ranch Slow-Cooker Pork Chops?
Making this recipe is almost too easy. Honestly, it feels like cheating—but in the best way possible.
Before we dive in, let me just say: if you don’t already adore your slow cooker, you’re about to. Mine practically lives on my counter. It’s that magical kitchen sidekick that lets you get dinner started before your day gets wild, then rewards you with something amazing hours later. Even on my busiest days, this trusty appliance never lets me down.
Step-by-Step Instructions:
- Season the Pork Chops
Start by seasoning the pork chops with ranch dressing mix, garlic powder, and pepper. Don’t worry about being too precise—just sprinkle, rub, and call it a day. - Mix the Sauce
In the slow cooker, stir together the brown gravy mix, cream of chicken soup, and beef broth. It’s not the prettiest mixture at first, but trust me, it’ll turn into pure magic. - Add the Pork Chops
Nestle the pork chops into the sauce. Make sure they’re mostly submerged so they can soak up all those flavors. - Cook Low and Slow
Cover and cook on low for 6–7 hours or high for 3–4 hours. This is the part where your slow cooker earns its keep, filling your house with the most amazing smell. - Thicken the Gravy
When the pork chops are done, transfer them to a plate. Mix the cornstarch and water in a small bowl, then whisk it into the sauce in the slow cooker. Let it cook for a few minutes until it thickens into a luscious gravy. - Serve and Enjoy
Plate the pork chops, pour that creamy gravy on top, and serve with your favorite side. Mashed potatoes? Steamed rice? Buttered noodles? Yes, yes, and yes.
And there you have it, minimal effort, maximum comfort. The slow cooker does all the heavy lifting while you get on with your day (or sneak in a nap).
Storage Options:
Leftovers? Lucky you! Store the pork chops and gravy in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to keep the gravy silky. If you’re planning to freeze it, cool everything completely first, then store in a freezer-safe container for up to three months. Thaw overnight in the fridge, and reheat gently on the stove or in the microwave.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Switch the Protein: This recipe works beautifully with chicken thighs or even beef steaks.
- Change the Soup: Swap cream of chicken for cream of mushroom or celery to tweak the flavor.
- Add Veggies: Toss in carrots, potatoes, or mushrooms for a one-pot meal.
- Make It Spicy: Add a pinch of cayenne or smoked paprika for a little kick.
Prefer to Skip Canned Soups?
No problem! If you like to avoid canned cream soups, you can absolutely use a homemade version instead. A simple homemade condensed cream of chicken soup works perfectly in this recipe—just swap it in at a 1:1 ratio for the canned stuff. This gives you full control over the ingredients and flavor, and you’ll still get that creamy, dreamy sauce. If you usually turn up your nose at canned soups, this is your green light to go the from-scratch route!
For a homemade option that’s tried-and-true, check out this Homemade Condensed Cream of Mushroom Soup from The Pioneer Woman — it works perfectly as a base if you’d rather skip the canned version.
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What to Serve with Creamy Ranch Slow-Cooker Pork Chops?
This dish is rich and creamy, so it pairs perfectly with sides that soak up all that delicious gravy:
- Mashed Potatoes: A classic that never fails.
- Steamed Rice: Simple, fluffy, and perfect for soaking up the sauce.
- Buttered Noodles: Comfort food meets comfort food.
- Roasted Veggies: Adds a nice balance to the richness. Think carrots, broccoli, or green beans.
Frequently Asked Questions:
Can I use frozen pork chops?
Sure! Just thaw them first to ensure they cook evenly and absorb the seasoning.
Can I make this ahead of time?
Definitely! Cook it as directed, then store it in the fridge. Reheat gently, and it’s as good as fresh.
How do I keep the pork chops from drying out?
Thick-cut chops are key. And don’t skip the gravy—it keeps everything moist and flavorful.
What’s the Right Temperature for Cooked Pork Chops?
To make sure your pork chops turn out juicy and safe to eat, aim for an internal temperature of 145°F. You can check this with a meat thermometer—just poke it into the thickest part of the chop (try not to hit the bone if you’re using bone-in), and you’re good to go. Let them rest a few minutes after cooking, and you’ll have perfectly tender meat every time.
So, what do you think? Ready to give this creamy, ranchy goodness a try? Let me know how it turns out—and if you added your own twist, I’d love to hear about it. Happy cooking!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Ranch Slow-Cooker Pork Chops
Ingredients
- 1 lb Pork Chops bone-in or out
- 1 packet Ranch Dressing Mix
- ½ tsp Garlic Powder
- ½ tsp Pepper
- 1 packet Brown Gravy Mix
- 1 can 10.5 oz Cream of Chicken Soup
- 1½ c Beef Broth
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
- Season pork chops with ranch dressing mix, garlic powder, and pepper.
- In your slow cooker, mix together brown gravy mix, cream of chicken soup, and beef broth.
- Add the seasoned pork chops to the slow cooker.
- Cook on low for 6-7 hours. Or on high for 3-4 hours.
- Once cooked, transfer the pork chops to a plate.
- Stir cornstarch and water. In a small bowl. Then whisk this mixture into the sauce. In the slow cooker to thicken it.
- Serve the pork chops with the thickened gravy over mashed potatoes or rice. Enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
30 Responses
Great recipe! Loved the flavor of the gravy. Definitely will try again!
This was SO good! My husband is not crazy about crockpot meals, but he LOVED this dish! I definitely be making this again! 😋😋😋
This was delicious. We served over rice and will be making it again. It true comfort food. Thank you
This was one of the best crock pot recipes I’ve made in a while. Super flavorful and easy to put together!
Hi Lauren! Wow, thank you so much for the wonderful feedback – I’m so glad to hear you loved the recipe! 😊 It’s always great to know that it was both flavorful and easy to make. I hope it becomes a regular in your meal rotation!
Made this on Saturday morning and let it cook all day. After we visited the pumpkin patch, I made garlic mashed potatoes which paired very well with this dish. I did add sliced onions into the crockpot before cooking the chops, which added just that much more!
Can I double the recipe?
Hi Kathie! Thank you for checking out the Creamy Ranch Slow-Cooker Pork Chops recipe! 😊 If you’re looking to double or even triple the recipe, there’s an easy way to do it. On the recipe card, you’ll see a button with options like x1, x2, x3. Simply click on x2 to double the measurements, and it will automatically adjust everything for you. Hope this helps, and enjoy the recipe!
So easy to make. Paired with mash. Only had cream of mushroom on hand and worked out beautifully. I tried to keep everything “low sodium” and the result was perfect.
Made this for the first time a few nights ago and my husband said it was a hit! Served it with mashed potatoes and brussel sprouts. I love easy crockpot means and the pork chops were super tender. Will definitely make again.
I don’t have a crockpot lid. Will this still work?
Hi Leslie! 😊 No lid? No problem! You can cover the crockpot tightly with a few layers of aluminum foil to keep the heat and moisture in—works like a charm! Or, if you have a baking sheet that fits over the top, that can do the trick too. Either option should help those pork chops cook up just as tender and delicious as ever. Let me know how it turns out!
I left out the garlic because I didn’t think it really needed it. Also swapped cream of mushroom soup in place of the chicken soup. It turned out great!! Was a big hit with my family.
Can I put the pork chops in frozen?
Yes, you can cook frozen pork chops in the slow cooker! However, it may slightly increase the cooking time. You should still cook them on low for 6-7 hours or on high for 3-4 hours, but make sure to check the internal temperature to ensure they reach 145°F for safe consumption.
I also added mushrooms and onions to the crockpot before adding the pork chops and sauce. Very tasty.
So good tender and great flavor!
What would be the settings for a pressure cooker?
Hi Cassy! For the pressure cooker, I’d recommend the following settings:
Cook on High Pressure for 15 minutes (instead of slow cooking for hours).
Natural Release for 10 minutes before quick-releasing any remaining pressure.
You might want to check the pork chops with a meat thermometer to ensure they reach an internal temperature of 145°F. If you prefer thicker gravy, you can stir in the cornstarch and water mixture at the end, just as you would in the slow cooker.
Enjoy making this in your pressure cooker, and let me know how it turns out!
Amazing!!
This is a great meal! Very easy and very tasty! Thank you!
Can you replace the gravy mix with something else?
Hi Staci,
Great question! Yes, you can absolutely swap out the brown gravy mix. Onion gravy mix or mushroom gravy mix work really well in this recipe and give it a slightly different depth of flavor. If you’d rather skip the packet altogether, you could make a quick homemade version using a beef bouillon cube or base, a bit of cornstarch, onion powder, garlic powder, and pepper. The key is to keep that rich, savory element in the sauce. Hope that helps!
– Bitty
This is a delicious meal! It’s the best crockpot recipe for porkchops that I’ve ever had. It makes an abundance of gravy, but the flavors work so well that I wouldn’t even try to cut back on the liquid. Iv madeitseveraltimes, and it’salwa delicious.
Made these today. They went over very well. My mother always says pork chops are dry and hard to chew, but she ate this right up.
I made mine with bone in and followed the recipe with a couple substitutions. I didn’t have brown gravy so I used pork gravy and I didn’t have cream of chicken so I used cream of mushroom. It tastes delicious even with having to substitute some stuff. Highly recommend. Figured I’d mention my experience with substitutions so if anyone else has the same issue I did they know it will still be good lol
Love this recipe. Thanks so much for sharing. It’s just so easy and have made it multiple times with requests for recipe from family and friends. Followed recipe exactly.
I made this for my family tonight it was a 5 star hit! My picky eater had THREE chops and my other son couldn’t stop talking about how good it was. This will be on our regular rotation. Thank you for sharing!
This is the easiest recipe . The flavor was outstanding. I didn’t need to add the cornstarch as the gravy was thick enough without it. Perfect recipe for people on the go or not. Great recipe.
Just the absolute best crockpot dinner that’s not soup I’m busy weeknights. The only thing I change is adding a sliced red onion to the soup mix for the chops to rest on. I use fire and smoke big sundae brown gravy mix and Campbell’s healthy request cream of chicken soup. This recipe is perfect on busy weeknights paired with steamed green beans and shortcut Bob Evans mashed potatoes. We make this every two or three weeks and everyone loves it. The pork chops shred and fall apart and the gravy is absolutely restaurant quality!