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Slow Cooker Ranch Pork Chops Recipe

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4.6 from 60 reviews

This Slow Cooker Ranch Pork Chops recipe features tender pork chops slow-cooked to perfection in a creamy, flavorful ranch and mushroom sauce. Enhanced with a mix of savory dry seasoning packets, garlic, and optional vegetables like potatoes and carrots, this easy, comforting dish is perfect for a hands-off meal that delivers rich taste and satisfying texture.

Ingredients

Pork and Seasonings

  • 2.5-3 lbs Pork Chops (4-6 chops, bone-in or boneless)
  • 1 (1 oz) packet Ranch Dressing Mix (dry)
  • 1 (1 oz) packet Onion Soup Mix (dry)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1-2 tablespoons Olive Oil or Vegetable Oil (optional, for searing)
  • 1 tablespoon Hot Sauce OR 1/4 teaspoon Cayenne Pepper (optional, for heat)

Liquids and Canned Ingredients

  • 1 (10.5 oz) can Cream of Mushroom Soup
  • 1 (10.5 oz) can Chicken Broth
  • 1 (4 oz) jar Drained, Sliced Mushrooms

Vegetables (Optional)

  • 2-3 large Potatoes, peeled and cut into 1-inch chunks
  • 3-4 Carrots, peeled and cut into 1-inch thick rounds

Finishing Ingredients

  • 1 cup Sour Cream
  • Fresh Parsley, chopped (optional, for garnish)

Instructions

  1. Prepare Pork Chops: Pat pork chops dry with paper towels. If frozen, ensure they are completely thawed. In a small bowl, mix a pinch of garlic powder, onion powder, and black pepper; then sprinkle the mixture evenly over both sides of each pork chop to season thoroughly.
  2. Sear the Chops (Optional): Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until they develop a golden brown crust. Transfer the seared chops to a plate. This step adds extra flavor but can be skipped to save time.
  3. Arrange in Slow Cooker: If using, spread the peeled and chopped potatoes and carrots evenly in the slow cooker insert. Arrange the seared (or raw) pork chops on top of the vegetables. In a medium bowl, whisk together the Ranch Dressing Mix, Onion Soup Mix, Cream of Mushroom Soup, Chicken Broth, the remaining garlic powder, onion powder, black pepper, and the optional hot sauce or cayenne pepper. Pour this mixture evenly over the pork chops and vegetables.
  4. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the pork chops are fork-tender. About one hour before cooking ends, stir in the drained, sliced mushrooms. In the final 30 minutes, gently stir in the sour cream to create a richer, creamy sauce.
  5. Thicken Sauce (Optional): If you prefer a thicker gravy, carefully remove the pork chops and vegetables from the slow cooker. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir this into the sauce in the slow cooker. Cook on HIGH or transfer the sauce to the stovetop over medium heat, whisking continuously for 5-10 minutes until the gravy thickens to the desired consistency.
  6. Serve: Plate the tender pork chops along with the cooked vegetables, if used. Spoon generous amounts of the thickened, creamy gravy over everything. Garnish with fresh chopped parsley if desired. Great accompaniments include mashed potatoes, rice, or steamed green beans.
  7. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the gravy if it has thickened too much.

Notes

  • Searing the pork chops before slow cooking adds flavor but is optional.
  • Adding potatoes and carrots makes this a complete meal in one pot.
  • Adjust the level of heat by adding hot sauce or cayenne pepper to taste.
  • Sour cream is added at the end to prevent curdling and ensure a creamy texture.
  • Use bone-in chops for juicier results or boneless chops for quicker cooking.
  • Leftover gravy can be stored and reheated separately for added moisture.

Find it online: https://oliviabakes.com/slow-cooker-ranch-pork-chops-recipe/