Crock-pot Ranch Pork Chops
Tender pork chops slow-cooked in a creamy ranch and mushroom sauce. This simple crock-pot recipe requires minimal prep and yields juicy chops with a savory gravy — perfect for an easy weeknight meal.
Ingredients
Main Ingredients
- 2 pound pork chops boneless or bone-in, about 4 medium chops
- 1 packet dry ranch dressing mix
- 1 can cream of mushroom soup 10.5 oz can
- 0.5 cup milk or chicken broth for a thinner sauce
- 1 medium onion sliced
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt adjust to taste
- 1 tablespoon butter optional, for richer sauce
- 1 tablespoon cornstarch optional, to thicken (mix with 1 tablespoon cold water)
Instructions
Preparation Steps
- Season pork chops on both sides with salt and black pepper.
- Place the seasoned pork chops in a single layer in the bottom of the crock-pot. Scatter sliced onion over and between the chops.
- In a bowl, whisk together the cream of mushroom soup, dry ranch dressing mix and milk until smooth. Pour the mixture evenly over the pork chops.
- Dot the top with butter if using, cover the crock-pot and cook on low for 4 hours or on high for 2 hours, until pork is tender and reaches an internal temperature of 145°F.
- If you prefer a thicker gravy, remove 1 tablespoon of the cooking liquid and whisk with 1 tablespoon cornstarch until smooth, then stir back into the crock-pot and cook on high for 10–15 minutes until thickened.
- Serve pork chops topped with the creamy ranch mushroom sauce. Garnish with chopped parsley if desired.
Notes
Leftovers keep well in the refrigerator for 3 days. Reheat gently to avoid drying the pork; add a splash of water or broth if the sauce becomes too thick.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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