Crockpot Ranch Pork Chops
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.
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.
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.
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