Slow Cooker Ranch Pork Chops
Boneless pork chops slow-cooked in a creamy ranch and mushroom gravy. Five minutes of work in the morning, dinner waiting at night.
- Easy
- Slow cooker
- Pork
- Dinner
- 250 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 6 boneless pork chops, about 1 inch thick
- 1 packet ranch seasoning mix, 1 oz
- 1 can cream of mushroom soup, 10.5 oz
- 1/2 cup chicken broth
- 1 yellow onion, sliced
- 1/2 tsp black pepper
- 2 tbsp cornstarch, optional, to thicken
- 2 tbsp cold water, optional, with cornstarch
Steps
Step 1: Lay the onion slices in the bottom of the slow cooker. Put the pork chops on top and season with the pepper.
Step 2: Whisk the soup, broth and ranch mix together and pour it over the chops.
Step 3: Cover and cook on Low 4 to 5 hours or High 2.5 to 3 hours, until the chops are tender and read at least 145°F. Boneless chops dry out if they go much longer, so don't leave them all day.
Step 4: Move the chops to a plate. If you want the gravy thicker, whisk the cornstarch and cold water together, stir it into the slow cooker, cover and cook on High 10 to 15 minutes.
Step 5: Spoon the gravy over the chops. Serve with mashed potatoes or rice.
Swaps
- Chops: Bone-in chops stay juicier; add 30 to 60 minutes.
- Chicken: Boneless chicken thighs work great on the same schedule.
- Soup: Cream of chicken if you’re not a mushroom person.
Tips
- If you have 5 extra minutes, sear the chops in a hot skillet first. More color, more flavor.
- Use thick chops. Thin ones overcook in a slow cooker no matter what.
The story
HAM Cooking. Let’s fire it up.
The slow cooker is the only employee I’ve ever had who shows up early, never complains and has dinner ready when I get home. I don’t pay it, either.
Here’s the thing folks get wrong: they think a slow cooker means “cook forever.” Lean boneless pork chops don’t have much fat or connective tissue, so after about five hours on Low they start to dry out instead of getting more tender. That’s why this one has a time window, not an all-day setting. The ranch packet brings the salt, garlic, onion and herbs in one shot, and the soup turns into gravy while you’re at work.
Put it on mashed potatoes. That gravy has a job to do.
HAM out.
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