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You only need 5 minutes of prep to get these Crock Pot ranch pork chops into the slow cooker! Serve the tender meat and the creamy Ranch gravy over rice, noodles, or mashed potatoes for an easy, affordable, and comforting dinner that the whole family will love.
Table of Contents
If you’re looking for even more easy pork chop recipes, be sure to try these 4-ingredient apricot glazed pork chops, these popular grilled pork chops, pan fried pork chops, and baked bbq pork chops, too!
How to Make Crockpot Ranch Pork Chops | 1-Minute Video
It’s soo good. My family was very happy even my 2 year old. Family favorite. Very easy and quick. Made it was mashed potatoes. I didn’t add cornstarch to my gravy and it was perfect. 10/10 will make again.
– Jessie
Why You’ll Love this Recipe
- Easy. You can’t beat the ease of a Crock Pot dinner — especially when it involves succulent pork chops that are smothered in a creamy ranch-seasoned gravy. There’s no need to brown the meat in a separate skillet on the stovetop. Instead, simply combine all of the ingredients (including condensed soup and a packet of ranch dressing mix), set it, and forget it!
- Budget-Friendly. These crockpot ranch pork chops require just 3 ingredients and a few extra pantry seasonings. That means that your grocery list is short, and you can take advantage of a relatively inexpensive protein in a very delicious dish.
- Family-Friendly. Kids love the familiar flavor of ranch, so this is a great way to introduce less-adventurous eaters to a new meal that the adults at the table will also enjoy.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a batch of the most tender and juicy Crock Pot ranch pork chops. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Condensed cream of chicken soup: forms the base of the gravy. You can use the Healthy Request variety or the low-fat variety if you prefer. For a slightly different flavor profile, try cream of celery soup or cream of mushroom soup.
- Garlic, thyme, and black pepper: extra savory flavor for the chops and gravy. If you don’t have fresh garlic cloves, you can sub with ¾ teaspoon garlic powder. You might also like to try other herbs in lieu of the thyme. The recipe if flexible, so feel free to add parsley, thyme, sage, rosemary, chives, or paprika.
- Hidden Valley Ranch salad dressing and seasoning mix: you only need the dry Ranch seasoning — do not prepare the dressing according to the package instructions.
- Cornstarch: serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don’t mind a thinner gravy, just omit the cornstarch. It will still be great!
- Pork chops: I prefer thick-cut pork chops, since they stay the juiciest in the slow cooker. You can use nice, thick, bone-in pork chops or boneless pork loin chops. The thin, wimpy chops that my grocer often stocks just can’t hold up to the long cooking process, so it’s best to avoid them in this type of recipe.
Directions
These creamy Hidden Valley ranch packet pork chops practically melt in your mouth! The recipe is ridiculously easy and takes less than 5 minutes of actual prep time… but it tastes like you spent hours in the kitchen. Bonus — you don’t even have to turn on the oven. Weeknight pork chop perfection!
You’ll find detailed directions in the recipe card below, but here’s the overview with my notes:
- Combine the condensed soup and dry Ranch salad dressing mix with the garlic, thyme, pepper, and (optional) cornstarch.
- Season the pork chops with pepper, and then add them to the slow cooker. Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won’t need any extra salt at all. You can always add salt after tasting the finished dish, though!
- Cover the pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork chops are perfectly cooked through when the internal temperature reaches 145°F. Give the gravy a good stir at the end, spoon over the chops, and sprinkle with chopped fresh parsley if desired.
OMG! We made this for dinner this evening. It was amazing! Served it with green beans and white rice. Spooned the gravy over the chops and rice. Savory and absolutely delicious! Going to try it with chicken breasts next time!
– Mary Ann
Serving Suggestions
Serve the slow cooker creamy ranch pork chops over rice, mashed potatoes, cheese grits, or noodles. On the side, add vegetables like garlic roasted broccoli, Southern collard greens, okra and tomatoes, Southern-style green beans, or a crisp green salad with red wine vinaigrette. You might also like to add a basket of old-fashioned corn sticks, one-bowl pumpkin muffins, or sour cream blueberry muffins to the table.
Preparation and Storage Tips
- Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days.
- Freeze the leftovers in an airtight container in the freezer for up to 2 months.
- To reheat: Place the pork chops and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through.
Tips for Success
- Don’t overcook the pork chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on the meat the first time you make it. Bone-in chops will also require a bit more time than boneless chops. Cooking the meat for too long can result in tough, dry chops. For juicy, tender pork chops, you’re looking for an internal temperature of 145°F on an instant-read meat thermometer.
- If using smaller, thinner, or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
- It’s not necessary, but if you’d like even more color and flavor on the outside of your pork chops, you can sear them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side (or until golden brown) before transferring them to the Crock Pot.
Hi Blair! Thank you so much for your suggestions. I did as you said, and the recipe was perfect!!! The pork chops were tender and the gravy/sauce was just the right consistency with no cornstarch added. Everyone loved this dish and I will definitely be making it again!!
– Ainsley
More Crock Pot Pork Recipes to Try
Crock Pot Pork Chops with Bacon and Onion
2 hours hrs 10 minutes mins
Crock Pot Pork Loin, Apples, and Cabbage
1 hour hr 50 minutes mins
Crock Pot Smothered Pork Chops
4 hours hrs 15 minutes mins
Crock Pot Ranch Pork Chops
Equipment
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 tablespoon minced or pressed fresh garlic (about 3 cloves)
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 (1 ounce) packet dry Ranch salad dressing and seasoning mix
- 1 teaspoon cornstarch (optional but not necessary, use if you prefer a thicker gravy)
- 6 thick-cut pork chops, bone-in or boneless are both fine (about 2 – 2 ½ lbs. total)
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Grease the inside of a slow cooker with nonstick cooking spray. In the slow cooker, combine condensed soup, garlic, thyme, pepper, Ranch seasoning, and (optional) cornstarch until smooth.
- Season pork chops with pepper on both sides. Place in the slow cooker.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork is done when it reaches an internal temperature of 145°F. Give the gravy a good stir, taste and season with salt and pepper, if desired. Spoon the gravy over the pork chops, garnish with chopped fresh parsley, and enjoy!
Video
Notes
- For a delicious twist, try this Ranch chicken Crock Pot recipe instead.
- If you want to prepare these ranch pork chops in the oven, place pork chops in a greased baking dish. In a small bowl, whisk together the condensed soup, garlic, thyme, pepper, Ranch salad dressing mix, and cornstarch. Pour the sauce over the pork chops. Cover with foil. Bake in a 325°F oven for 40-45 minutes (for boneless chops), or until the internal temp of the pork chops reaches 145°F. If the gravy is too thick at the end (since it won’t have as much condensation in the dish as you would have in a slow cooker), you might need to thin the gravy with chicken broth or warm water.
- Don’t overcook the pork chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on the meat the first time you make it. Bone-in chops will also require a bit more time than boneless chops. Cooking the meat for too long can result in tough, dry chops. For juicy, tender pork chops, you’re looking for an internal temperature of 145°F on an instant-read meat thermometer.
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Nutrition
This recipe was originally published in February, 2020. It was updated in June, 2024.
So tender and delicious. My husband was delighted to taste all the flavors these had. Will definitely make again.
This is the 3rd recipe that I have used of yours this week and have not been disappointed in any of them. Tonight am going to try the Shrimp Creole. I know I will not be disappointed!
That’s wonderful, Tricia! I really appreciate you taking the time to come back here and let me know. The Shrimp Creole is one of my favorite shrimp recipes of all time. Hope you enjoy it! 🙂
Just wondering can you do this with frozen chops?
Hi, Liz! Technically, food safety experts advise against putting frozen meat into a slow cooker. This is because the slow cooker doesn’t get hot enough fast enough to prevent the growth of bacteria when starting with frozen meat.
Now, that said, I know that a lot of folks put frozen meat into the slow cooker anyway. If that’s a risk you’re willing to take, then I think the recipe would work fine. You’ll just need to increase the total cooking time by an hour or two. Enjoy!
This is a great recipe, and easy too! I’m making it for the second time. My husband loves it too!
Thank you, Kim!
Can I use frozen pork chops?
Hi, Kathleen! Food safety experts will tell you that it’s never a good idea to put frozen meat in a slow cooker because the slow cooker doesn’t bring the meat up to a safe temperature quick enough to prevent the growth of food-borne bacteria. That said, I know a lot of folks put frozen meat in the Crock Pot regularly. If it’s a risk you’re willing to take, then yes — this recipe would work fine that way. You’ll just need to cook the pork chops a bit longer. Enjoy!
I used cream of mushroom soup with roasted garlic. At the very end of cooking, I threw in some fresh thyme & parsley. Chops were tender & the gravy was soooooo good. Served it with roasted potatoes.
Sounds perfect, Marie. Thank you!
Great tasting chops and super easy. Thank you for sharing.
Thank you, Dena!
Love this recipe and will be trying out more of your recipes for sure Thank You
That’s wonderful! Thanks, Terry!
It’s soo good. My family was very happy even my 2 year old. Family favorite. Very easy and quick. Made it was mashed potatoes. I didn’t add cornstarch to my gravy and it was perfect. 10/10 will make again.
Wonderful! Thanks, Jessie!
What kind of thickness should we aim for? My chops were an inch thick (3 of them at 2.14lb total weight) and when I temped them at the 3h mark on low they were 160F already :/ I don’t typically have issues with my crock pot cooking things too hot/fast?
We’re sorry to hear this! Typically, we try to use pork chops over an inch thick.
I was making this in a pinch, so I seasoned the chops, browned them and doubled the gravy ingredients and put in a 13×9 dish covered with foil and baked for 35 minutes. Mouth watering delicious!
Wonderful. Glad to know that the recipe works that way, too. Thanks, Kelley!
Hello Blair,
I love this simple recipe, it is easy to keep the pantry items on hand. I have also made it with chicken breasts both are a comforting hit in our home.
Thank you for all of the great recipes and inspiration.
-Allison
Hi, Allison! Thanks so much for your kind note. I’m so happy to know that you enjoy the recipe. Take care!
You said you baked same ranch pork chops recipe in ur oven? How long and at what temp?
Could you use frozen pork chops?
Hi, Haley! Food safety experts suggest that it’s not safe to cook frozen meat in a slow cooker because it takes the meat too long to come to a safe temperature (allowing bacteria to grow). It’s always best to thaw meat in the refrigerator first, and then add it to the Crock Pot. That said, I know a lot of folks go ahead and put frozen meat in slow cookers anyway. If you choose to take that risk, then the frozen pork chops should work fine in this recipe. You’ll just need to increase the total cooking time to make sure that they’re done. Enjoy!
This sounds delicious! Could this be baked in the oven instead? I have been trying to find a “creamy” ranch pork chop recipe, but for the oven and not the slow cooker. I wasn’t sure what to adjust to try this in the oven. I cook supper on Sundays for my in-laws, and I would need more than my slow cooker will hold. If I can make this in the oven, I can just use two 9x13s.
Thanks!!
Hi, Ainsley! I think it would work fine in the oven, but I haven’t actually tested it myself. These suggestions are just a guess! I would double the recipe for two separate 9 x 13 pans. Cover tightly and bake in 350 degree F oven for about 45 minutes (or until the pork chops are done). You may not need the cornstarch to thicken the gravy since you won’t have as much liquid condensation in the dish as you would in the slow cooker. Hope that all makes sense! 🙂
Hi Blair! Thank you so much for your suggestions. I did as you said, and the recipe was perfect!!! The pork chops were tender and the gravy/sauce was just the right consistency with no cornstatch added. Everyone loved this dish and I will definitely be making it again!!
That’s awesome, Ainsley! Thanks so much for taking the time to come back here and let me know. I’m so happy to hear that everyone enjoyed it!
Do you use a large can of cream of chicken or small? A small can is pictured but it doesn’t seem like much for 6 pork chops. I’m making this today !
Hey, Rebecca! In the recipe card and instructions, the ingredient list specifies a 10.5 oz can of cream of chicken soup. It’s the smaller can, but that thick soup thins in the slow cooker as it mixes with the condensation and other liquid, so it should be a good amount of sauce. Hope that helps, and enjoy!
I followed the directions. Will I have enough gravy or should I dbl recipe?
Hi, Cyndi! I think that you should have enough gravy. 🙂
Would cutting up some baby potatoes and throwing them in work?
Thanks!
Absolutely! 🙂
OMG! We made this for dinner this evening. It was amazing! Served it with green beans and white rice. Spooned the gravy over the chops and rice. Savory and absolutely delicious! Going to try it with chicken breasts next time!
Excellent! Thanks, Mary Ann!
I had these in the crock pot during last Monday’s snow storm. I did add some baby red potatoes and used cream of mushroom soup. Delicious! We will definitely be having this meal again! Thanks!
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Wonderful! Thanks for letting me know, Ellen!
I have never been a huge fan of pork chops but this recipe changed my mind. Made the pork chops so tender & flavorful. Definitely would make again.
Oh, good! I’m so happy to hear that, Johnna. Thanks for letting me know!
Hi I was wondering if and how I could substitute the powdered ranch for regular ranch dressing sauce?
Hi, Cassidy! I think you could probably do that, but the sauce will be thinner and the flavor less concentrated. If you use the ranch dressing instead of the seasoning mix, you might want to add some extra seasoning (like salt, pepper, parsley, garlic powder, and onion powder) to give it a bit more flavor. Hope you enjoy!
Hi! Made this today and it was super good, but really salty. I didn’t add any salt. I only had four pork chops, would that make it saltier if there wasn’t as much meat? I used the right size can of soup and 1 packet (1 ounce) ranch powder.
Hi, Ellie! Maybe a little bit, but I don’t think that should make a difference. The only discrepancy might be in either the brand of soup or seasoning? I don’t know. Maybe you could use a “healthy request” variety of soup next time, which I believe has less sodium?
Very tender and delicious! This is definitely a meal we will be making again and again.
Thanks, Kim!
I more-or-less made this… just for 2… 2 thick pork chops and some of everything in the recipe (no cornstarch) in a vacuum sealed bag… sous vide cooked it at 140 for 1+ hour. Turned out very nice!