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Old-Fashioned Slow Cooker Ranch Pork Chops smothered in creamy ranch gravy and garnished with fresh parsley, served over fluffy mashed potatoes with green beans. Tender bone-in pork chops cooked low and slow for an easy, comforting American family dinner.

Old-Fashioned Slow Cooker Ranch Pork Chops

Description: These Old-Fashioned Slow Cooker Ranch Pork Chops are tender, juicy, and simmered in a rich, creamy ranch gravy made with just a few simple ingredients. An easy comfort food dinner that's perfect over mashed potatoes, rice, or buttered noodles.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 –6 bone-in pork chops about 1 inch thick
  • Salt and black pepper to taste
  • 1 packet ranch seasoning mix
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup chicken broth
  • Fresh chopped parsley for garnish (optional)

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • whisk
  • measuring cup
  • Measuring spoons
  • Tongs
  • Large serving spoon
  • Ingredients
  • 4–6 bone-in pork chops (about 1 inch thick)
  • Salt and black pepper, to taste
  • 1 packet ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup chicken broth
  • Fresh chopped parsley, for garnish (optional)

Method
 

  1. Season both sides of the pork chops lightly with salt and pepper.
  2. Arrange the pork chops in a single layer in the bottom of the slow cooker.
  3. In a medium bowl, whisk together the ranch seasoning, cream of chicken soup, and chicken broth until smooth.
  4. Pour the sauce evenly over the pork chops.
  5. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the pork is fork-tender.
  6. Stir the gravy before serving.
  7. Spoon the creamy ranch gravy generously over each pork chop.
  8. Garnish with fresh parsley, if desired, and serve with mashed potatoes, rice, or your favorite vegetables.

Notes

Thick, bone-in pork chops stay the juiciest.
Add sliced mushrooms, onions, or baby potatoes for a complete one-pot meal.
Thicken the gravy with a cornstarch slurry if desired.
Leftovers keep well for up to 4 days in the refrigerator.