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These Crockpot Ranch Pork Chops come together in your slow cooker for a creamy sauce–soaked, melt-in-your-mouth weeknight meal that feels like pure comfort food.
I’ve been making this easy dinner for years—especially when the leaves start to turn or the calendar gets jam-packed. Imagine thick pork chops bathed in a dreamy ranch-infused gravy, filling your kitchen with that warm, herby aroma. You pop it on before work, let it simmer all afternoon, and come home to a hearty dinner without lifting a finger (well, almost). As a 50-year-old food lover who adores fuss-free cooking, I promise this recipe will be on repeat every season.
Why You’ll Love This Recipe
- No oven required—just your trusty slow cooker
- Hands-off prep: mix, layer, and walk away
- Creamy sauce that’s spoon-licking good
- Lean pork chops for a protein boost
- Perfect for busy weeknight meals or casual dinner parties
- Easy clean-up—your crockpot does the heavy lifting
- Great for meal prep: doubles beautifully for leftovers
- Family-friendly flavor that even picky eaters adore
Ingredients
• 4 boneless pork chops (about 1 inch thick, 1½–2 pounds total)
• 1 packet (1 oz) ranch seasoning mix
• 1 cup low-sodium chicken broth (or use veggie broth for lighter taste)
• ½ cup sour cream (Greek yogurt works too for extra tang)
• 1 tablespoon Dijon mustard (adds brightness)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon paprika (smoked paprika if you like a subtle smoky note)
• ½ teaspoon onion powder
• ¼ teaspoon black pepper (freshly cracked if you can)
• 1 tablespoon chopped fresh parsley (plus extra to garnish)
• 1 tablespoon olive oil or melted butter (for searing, optional)
Tips on selecting chops: Look for even thickness so they cook uniformly. For a leaner twist, trim excess fat or choose center-cut chops.
Directions
- Season and sear (optional). In a small bowl, whisk together ranch mix, paprika, onion powder, and pepper. Rub this onto both sides of each pork chop. Heat olive oil in a skillet over medium-high heat; sear chops 2 minutes per side until lightly golden (this step builds flavor but you can skip it if you’re pressed for time).
- Combine liquids. In your slow cooker, stir chicken broth, sour cream, Dijon mustard, and garlic until smooth. Taste and adjust seasoning—if you want more zip, add a pinch of salt or a squeeze of lemon juice.
- Layer chops. Place pork chops in the crockpot, nestling them so they’re mostly covered by the creamy sauce.
- Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until pork reaches 145°F and the sauce is bubbling gently. You’ll know it’s done when the chop feels tender yet still holds its shape—no rubbery bites here.
- Thicken sauce (optional). If your sauce seems thin, whisk 1 tablespoon cornstarch into 2 tablespoons cold water; stir into crockpot and cook on HIGH for another 15 minutes until it thickens.
- Serve and garnish. Spoon pork chops onto plates, ladle extra ranch gravy over top, and sprinkle with fresh parsley for a pop of color.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes (plus 5 minutes if you sear)
Cook Time: 5 hours on LOW or 2½ hours on HIGH
Total Time: About 5–5½ hours (mostly hands-off)
Variations
• Spice it up: Stir in a dash of cayenne or chipotle powder for smoky heat.
• Dairy-free: Swap sour cream for coconut cream and use dairy-free ranch seasoning.
• Veggie boost: Add sliced carrots and chopped potatoes under the chops for an all-in-one meal.
• Herb swap: Replace parsley with fresh thyme or rosemary sprigs for a woodsy note.
• Lighter twist: Use plain Greek yogurt instead of sour cream and reduce broth to ¾ cup.
• Cheesy finish: Stir in ½ cup shredded cheddar in the last 10 minutes of cooking for extra richness.
Storage & Reheating
Refrigerator: Store pork chops and sauce in an airtight container for up to 3 days.
Freezer: Freeze in a sturdy container for up to 2 months—thaw overnight in the fridge.
Reheat: Gently warm in a skillet or microwave, stirring occasionally and adding a splash of broth if needed.
Make-ahead tip: Assemble the sauce and pork chops in a freezer bag, freeze flat, then dump into the crockpot on cooking day.
Notes
I learned that using Greek yogurt gives the sauce a tangier lift without thinning it out—game changer! If you skip searing, be sure to bump your seasoning just a tad so the chops don’t taste bland. And hey, stirring in cornstarch water at the end brings that restaurant-style velvety finish every time.
FAQs
Q: Can I use bone-in pork chops?
A: Absolutely—just increase cooking time by about 30 minutes on LOW. Bone-in adds flavor, though it takes a hair longer to cook through.
Q: Is this recipe gluten-free?
A: Most ranch packets contain wheat, so check your brand or use a gluten-free ranch mix; cornstarch is naturally gluten-free.
Q: What if my sauce splits?
A: Gently whisk in a teaspoon of flour or cornstarch mixed with water off heat until it comes back together.
Q: Can I double this for a crowd?
A: Yep! Just use a larger slow cooker and add an extra ½ cup broth so everything stays saucy.
Q: How do I tell when pork is fully cooked?
A: A meat thermometer should read 145°F at the thickest part; juices run clear, not pink.
Q: Can I prep this in the morning?
A: Sure thing—prep before work, put the lid on, set it to LOW, and walk away until dinner.
Q: What sides pair well?
A: Mashed potatoes, garlic sautéed greens, or buttery egg noodles are perfect to sop up that creamy sauce.
Conclusion
These Crockpot Ranch Pork Chops hit all the marks—simple prep, tender pork, and a luscious creamy sauce that feels like a warm hug on a plate. Give it a whirl this week; I’d love to hear how your family feasted. Leave a comment, snap a pic, or check out my Slow Cooker Lemon Garlic Salmon next if you’re craving more easy dinner ideas. Enjoy!
Crockpot Ranch Pork Chops
Ingredients
- 4 boneless pork chops 1 inch thick, 1½–2 pounds total
- 1 packet ranch seasoning mix 1 oz
- 1 cup low-sodium chicken broth (or use veggie broth for lighter taste)
- 1/2 cup sour cream (Greek yogurt works too for extra tang)
- 1 tablespoon Dijon mustard (adds brightness)
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 teaspoon paprika (smoked paprika if you like a subtle smoky note)
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper (freshly cracked if you can)
- 1 tablespoon chopped fresh parsley (plus extra to garnish)
- 1 tablespoon olive oil or melted butter (for searing, optional)
Instructions
- In a small bowl, whisk together ranch mix, paprika, onion powder, and pepper. Rub this onto both sides of each pork chop. Heat olive oil in a skillet over medium-high heat; sear chops 2 minutes per side until lightly golden (this step builds flavor but you can skip it if you’re pressed for time).
- In your slow cooker, stir chicken broth, sour cream, Dijon mustard, and garlic until smooth. Taste and adjust seasoning—if you want more zip, add a pinch of salt or a squeeze of lemon juice.
- Place pork chops in the crockpot, nestling them so they’re mostly covered by the creamy sauce.
- Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until pork reaches 145°F and the sauce is bubbling gently. You’ll know it’s done when the chop feels tender yet still holds its shape—no rubbery bites here.
- If your sauce seems thin, whisk 1 tablespoon cornstarch into 2 tablespoons cold water; stir into crockpot and cook on HIGH for another 15 minutes until it thickens.
- Spoon pork chops onto plates, ladle extra ranch gravy over top, and sprinkle with fresh parsley for a pop of color.
