Crock Pot Ranch Pork Chops

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Description

This easy Crock Pot Ranch Pork Chops recipe delivers tender, juicy pork chops coated in a creamy ranch-flavored sauce. With minimal prep and just a few pantry staples, you can have a comforting, flavorful dinner ready with hardly any effort. Perfect for busy weeknights, this recipe is a family favorite that pairs beautifully with mashed potatoes, rice, or pasta.

Ingredients FOR Crock Pot Ranch Pork Chops

  • 4–6 boneless or bone-in pork chops (about 1-inch thick)

  • 1 packet (1 oz) ranch dressing mix (dry)

  • 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom soup)

  • 1 cup chicken broth (optional, for thinner sauce)

  • 2 tbsp unsalted butter (optional, for richer flavor)

  • Salt & black pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Pork Chops

    • Lightly season both sides with salt and pepper.

  2. Mix the Sauce

    • In a bowl, combine the ranch dressing mix and cream of chicken soup.

    • Add chicken broth if you prefer a thinner sauce.

  3. Load the Crock Pot

    • Place pork chops in the bottom of the slow cooker.

    • Pour the ranch sauce mixture over the pork chops.

    • Add butter on top for extra richness (optional).

  4. Cook

    • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until pork chops are tender.

  5. Serve

    • Garnish with chopped parsley.

    • Serve with mashed potatoes, egg noodles, or steamed veggies.

Notes

  • Bone-in pork chops tend to be juicier but may need slightly longer cooking time.

  • You can substitute cream of mushroom soup for a deeper, savory flavor.

  • This recipe creates a gravy-like sauce, perfect for drizzling over sides.

  • Avoid overcooking—pork chops can dry out if left too long.

Tips

  • Add veggies: Throw in sliced carrots, onions, or mushrooms for a one-pot meal.

  • Make it cheesy: Stir in shredded cheddar or parmesan 10 minutes before serving.

  • Thicken the sauce: If too thin, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.

  • For extra flavor: Brown pork chops in a skillet before slow cooking.

Servings

  • Makes 4–6 servings depending on pork chop size.

Nutritional Information (per serving, based on 6 servings)

  • Calories: ~310 kcal

  • Protein: 26 g

  • Fat: 18 g

  • Saturated Fat: 8 g

  • Carbohydrates: 8 g

  • Sugar: 1 g

  • Fiber: 0 g

  • Sodium: ~880 mg

Benefits

  • Easy prep: Minimal chopping and cooking steps.

  • Budget-friendly: Uses simple ingredients found in most pantries.

  • Kid-approved: Mild ranch flavor appeals to picky eaters.

  • Flexible: Works with boneless or bone-in pork chops.

Q&A

Q1: Can I use frozen pork chops?
Yes, but thawing first is recommended for even cooking. If cooking from frozen, add 1 extra hour on Low.

Q2: Can I make this without canned soup?
Yes. Use 1 cup heavy cream or homemade cream of chicken soup substitute.

Q3: What sides go best with this?
Mashed potatoes, rice, egg noodles, or roasted vegetables.

Q4: Can I make it spicy?
Add crushed red pepper flakes or a dash of cayenne to the sauce.

Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently to avoid drying out the pork.

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