Creamy Ransh Slow Cooker Pork Chops

Let Me Tell You About the Time I Discovered This Pork Chop Magic

You ever have one of those recipes that sneaks up and steals a spot in your personal Hall of Fame meals? Well, that’s what happened with these Creamy Ransh Slow Cooker Pork Chops. The first time I tried this, I was actually out of ideas (and patience) for what to make for dinner. My sister had just phoned to say she was in town, and suddenly there were five hungry folks standing in my kitchen. So I did what any scatterbrained cook does—raided the fridge and threw some Pork Chops in the slow cooker. The sauce? A wild guess involving that ranch powder that’s always lurking in the back of the pantry (you know the one). And boom. Magic. Even my picky nephew went back for seconds, which is basically a Thanksgiving miracle.

Why You’ll Probably Get Hooked Too

I pull this one out on busy Wednesdays. Or rainy ones. Or honestly, any day where just picturing a sink full of dishes makes me sigh dramatically. My family is bananas for it, mostly because the pork comes out melt-in-your-mouth and the sauce is basically pure comfort. Plus, minimal washing up. (And bonus: you can’t really mess it up—unless you forget to plug in the slow cooker, which, uh, has happened to me once or twice.)

What You’ll Need (But Don’t Stress If You’re Missing Something)

• 4-6 pork chops (bone-in or boneless, whatever’s chilling in your freezer)
• 1 packet ranch dressing mix (Hidden Valley is classic, but sometimes I just use the store brand and can’t tell the difference—sorry, Grandma!)
• 1 can (10.5 oz) cream of chicken soup OR mushroom soup (I swap in the mushroom version if that’s all I’ve got or want it a little earthier)
• 1/2 cup milk (or a splash more if you like things extra saucy. Cream works in a pinch, but then I pretend it’s health food by serving with a salad)
• 1 tsp garlic powder (sometimes I bump it up—a heavy-handed shake never hurt anyone)
• 1/2 tsp black pepper
• Optional: a handful of chopped mushrooms, if you’ve got ’em lying around. No biggie if not.
• Optional: sprinkle of fresh parsley for fancy looks (I forget this half the time)

Alright, Here’s How You Throw It All Together

1. Layer those pork chops in the bottom of your slow cooker. If they’re frozen solid, maybe nuke them for a minute—just enough to separate—otherwise, you’ll be chiseling them apart with a spoon (learned that the hard way).
2. Mix the ranch pack, soup, milk, garlic powder, and pepper together in a bowl. I used to just dump it right on, but actually, it mixes way smoother this way. And yes—I sneak a little taste to see if it needs more garlic. Usually does.
3. Pour the creamy goodness over the pork chops. Try to cover them all, but don’t stress if some peaks out—those bits get crispy and are my favorite.
4. If you somehow remembered mushrooms or want to toss in a leftover carrot or two, now’s the time. Little veggie surprises are always a win.
5. Pop on the lid. Cook on low for 6 to 7 hours, or high for 3–3.5 hours. Trust me: low and slow is best (unless you waited until 2pm to even think about dinner, in which case, high it is!). Stir things around halfway through if you must, but honestly, I usually just leave it be.
6. That’s it. The meat should be super tender—if it’s still tough, let it go another half hour. Don’t worry if the sauce looks a bit split; it all comes together with a quick stir.

Stuff I’ve Learned (Basically by Messing Up)

• The cheap pork chops actually work better here—fancier cuts dry out faster (who knew?).
• Some folks brown their chops first; sometimes I do for extra flavor, but usually I can’t be fussed and no one seems to notice.
• Leftovers thicken in the fridge and, weirdly, I think this tastes even better the next day (if you can hide some, that is!)

Other Ways I’ve Tried It (Some More Successful Than Others)

• I swapped ranch for onion soup mix once. Not bad, but definitely more pot roast vibes than creamy ranch heaven.
• Added some chopped spinach at the end—turns the sauce a weird color but not actually bad.
• Tried it once with chicken breasts instead of pork—cooked way quicker, but still came out tasty. On second thought: chicken thighs stay juicier.

Don’t Have a Slow Cooker? No Drama

If you don’t have a slow cooker, honestly, just use a Dutch oven or a heavy baking dish covered tightly with foil—then bake at 160°C (about 325°F) for a couple of hours. Worked for me the one time my slow cooker did a vanishing act behind the toaster oven for three weeks.

How to Store Leftovers (If You Even Get That Far)

These keep in the fridge for up to three days (though honestly, in my house it never lasts more than a day—somebody always nicks a chop late-night). Reheat gently in the microwave or on the stove with a splash of milk to loosen the sauce. Freezing? The texture changes a little, but it’s still grand for a midnight meal.

How We Like to Serve Creamy Ransh Pork Chops (It’s a Bit of a Family Ritual)

I love a big dollop of mashed potatoes underneath to catch all that sauce. My uncle insists on white rice. Sometimes—if I’m feeling wild—I just stick a chop on a slice of crusty bread and treat it like a hot open-faced sandwich. Salad or green beans on the side if you want to feel virtuous.

Stuff I Wish I’d Known When I Started (aka Pro-ish Tips)

• I once tried rushing the sauce by skipping the mixing bowl and just pouring everything in. Big mistake—left me with powdery lumps. Definitely not winning any beauty contests.
• Giving the pork a minute to rest at the end seriously keeps it juicier. Slicing in too soon = regret city.
• If the sauce thickens too much, just add a dash of milk and stir. Don’t panic.

Questions Folks Have Actually Asked Me

• Can I double this for a crowd?
  Totally. Just don’t stack the chops too high; might wanna rotate them once. Or use two slow cookers—I borrowed my neighbor’s once, she never lets me forget it!
• What if I’m out of ranch mix?
  Happens all the time. I go DIY with this easy recipe or sometimes cheat with Italian dressing mix (different vibe but not bad!).
• Why is my sauce looking weird?
  It’ll look a bit split right at the end sometimes—give it a good stir, and it’s usually fine. If in doubt, check out this slow cooker troubleshooting guide (really saved my bacon once).
• Can I use non-dairy milk?
  Yeah, oat milk is pretty alright. Almond milk is fine too, but I’d skip the vanilla-flavored kind unless you’re feeling especially experimental (I did this once—not recommended!).

Oh, one last digression–I know it’s not strictly related, but has anyone else noticed how pork chops seem to have gone back in style? I swear for a few years nobody wanted them and now they’re everywhere again. Maybe it’s the whole retro comfort food trend, or maybe folks just finally remembered they’re delicious with ranch sauce dripping down your chin. Either way, I’m not complaining.

★★★★★ 4.80 from 120 ratings

Creamy Ransh Slow Cooker Pork Chops

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 50 mins

Tender pork chops simmered in a rich, creamy ranch sauce in the slow cooker for an easy and comforting dinner.

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Ingredients

• 4 bone-in pork chops
• 1 packet ranch seasoning mix (about 1 oz)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish (optional)

Instructions

1. 1
   Season both sides of the pork chops with garlic powder and black pepper.
2. 2
   In a medium bowl, whisk together the ranch seasoning mix, condensed cream of chicken soup, sour cream, and milk until smooth.
3. 3
   Place the pork chops in the bottom of the slow cooker and dot with butter.
4. 4
   Pour the creamy ranch mixture over the pork chops, ensuring they are fully coated.
5. 5
   Cover and cook on low for 6 hours, or until the pork chops are tender.
6. 6
   Garnish with fresh chopped parsley before serving, if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 38gg

Fat: 26gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 10gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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