Pin The house still smells like that first snow day when I made these pork chops. My kids had gotten out of school early and I had nothing thawed for dinner, but a package of thick pork chops in the freezer and those trusty cans of condensed soup in the pantry. Something about the slow cooker working all day makes everything feel less chaotic and more cozy.
My friend Sarah texted me at 7 in the morning asking what to make for her in-laws who were coming over last minute. I walked her through this exact recipe over the phone while she was half panicking. She called me back that night just to say her father-in-law asked if shed been cooking all day.
Ingredients
- 2 to 2.5 lb bone-in or boneless pork chops 1 to 1.5 inches thick: Thick cuts are essential here because they stand up to hours of cooking without drying out, and bone-in adds that extra depth of flavor that makes the gravy sing
- 1½ to 2 lb baby potatoes halved: These become little creamy nuggets by the end, but honestly some nights I skip them because the sauce over rice is just that good
- 3 to 4 medium carrots peeled and cut into 1-inch pieces: The carrots almost dissolve into the sauce, adding natural sweetness that balances the ranch seasoning perfectly
- 1 packet dry ranch seasoning mix: Do not skip this because it is the backbone of the entire dish and worth every penny
- 1 tsp garlic powder: Fresh garlic burns in long cook times but powder mellows into something savory and wonderful
- 1 tsp onion powder: This plus the garlic creates that classic ranch base everyone recognizes immediately
- ½ tsp black pepper plus more to taste: Ranch seasoning can be salty on its own so let the black pepper do some heavy lifting
- ½ tsp smoked paprika optional: This adds a subtle smokiness that makes people ask what your secret ingredient is
- 1 tsp dried parsley optional: Mostly for color but it looks pretty sprinkled over at the end
- 1 can condensed cream of chicken soup: The glue holding everything together and creates that velvety texture
- 1 can condensed cream of mushroom soup: You can use two cans of chicken soup instead but the mushroom adds an earthy richness I personally love
- 1 cup low-sodium chicken broth: Regular broth makes this too salty so stick with low-sodium
- ½ cup heavy cream or half-and-half optional: This makes the sauce extra luxurious but honestly it is still fantastic without it
- 2 tbsp unsalted butter cut into small pieces: That pat of butter on top melts down and creates these incredible pools of richness on the surface
- Fresh parsley or chives chopped optional: A little pop of green never hurts and makes it look like you tried harder than you actually did
- Salt to taste: You probably will not need much because the seasoning packets and soups bring plenty but always taste at the end
Instructions
- Prep your slow cooker:
- A quick spray of oil or rub of butter keeps everything from sticking and makes cleanup infinitely easier later when you are tired and just want to eat
- Layer the vegetables:
- If you are using potatoes and carrots spread them in an even layer first so they cook directly in the liquid and become meltingly tender
- Pat the pork chops dry:
- Use paper towels to get them really dry because the seasoning will not stick properly to damp meat and you want every bit of that flavor to adhere
- Mix the seasoning:
- Combine the ranch packet with garlic powder onion powder black pepper smoked paprika and dried parsley in a small bowl until everything is evenly distributed
- Season the pork:
- Sprinkle the mixture generously over both sides of each chop pressing it in with your hands so it really sticks, and do not be shy with it
- Sear if you have time:
- Heat a skillet with a drizzle of oil and brown the chops for just 1 to 2 minutes per side, then transfer them to the slow cooker because this step is not required but creates such a depth of flavor
- Whisk the sauce:
- In a medium bowl combine both soups the broth and cream if using and whisk until completely smooth with no lumps
- Pour and dot:
- Pour the sauce evenly over everything then scatter those butter pieces across the top because they will melt down and create little pools of golden richness
- Set it and forget it:
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the pork is fork-tender and practically falling apart
- Thicken if needed:
- If the sauce seems too thin remove the meat and veggies turn the slow cooker to HIGH whisk together 1 tbsp cornstarch with 1 to 2 tbsp cold water and stir it in cooking for 10 to 15 minutes until thickened
- Season and serve:
- Taste the gravy and add salt and pepper if needed then spoon that creamy ranch sauce over everything and finish with fresh herbs if you remembered to buy them
Pin Last Sunday I made this for dinner and my husband actually paused Netflix to tell me this was the best thing Id made in months. That never happens.
Making It Your Own
Sometimes I use all cream of chicken soup instead of mushroom if someone in the house is feeling anti-fungi. Once I stirred in a half cup of Parmesan at the end and that was not a mistake I intend to stop making.
Time Saving Tricks
You can season the chops and mix the sauce the night before then just dump everything in the slow cooker in the morning. I have also assembled the whole thing in a freezer bag frozen it thawed it overnight and cooked it the next day with zero difference in quality.
Serving Ideas
The sauce over mashed potatoes is maybe the best thing I have ever put in my mouth. Buttered egg noodles work too and sometimes I just serve it with crusty bread to sop up every last drop.
- A crisp green salad cuts through all that richness beautifully
- Roasted broccoli on the side makes you feel slightly better about eating all that creamy gravy
- Leftovers reheat perfectly for lunch the next day if there are any
Pin This is the recipe that taught me slow cooker food can be special and not just convenient. Hope it becomes a regular in your rotation too.
Recipe Q&A
- → Can I use boneless pork chops for this preparation?
Yes, bone-in or boneless pork chops work well. For best results, ensure they are 1-1.5 inches thick to prevent them from becoming dry during the long cooking time.
- → Is searing the pork chops a necessary step?
Searing the pork chops is optional but highly recommended. It adds a delicious golden crust and deepens the flavor of the meat, contributing to a richer final dish.
- → How can I make this dish gluten-free?
To make this gluten-free, you will need to use certified gluten-free condensed cream of chicken and mushroom soups, and a gluten-free dry ranch seasoning mix. Always check product labels carefully.
- → What should I do if the sauce is too thin after cooking?
If the sauce is too thin, remove the cooked pork chops and vegetables, keeping them warm. Turn the slow cooker to HIGH. In a small bowl, whisk 1 tablespoon of cornstarch with 1-2 tablespoons of cold water to form a slurry, then stir it into the sauce. Cover and cook for an additional 10-15 minutes until the sauce thickens.
- → Can I prepare this meal ahead of time for freezing?
Yes, you can freeze the assembled raw seasoned chops and sauce in a freezer-safe bag. Thaw completely in the refrigerator before transferring to the slow cooker and cooking as directed. Cooked leftovers also freeze well for up to 2-3 months.
- → What are some good substitutions for the cream of mushroom soup?
If you don't prefer cream of mushroom, you can easily substitute it with another can of cream of chicken soup for a consistent flavor, or use cream of celery soup for a slightly different aromatic note.