These Crockpot Ranch Pork Chops are creamy, savory, and easy to put together with just a few pantry staples. Thick-cut boneless pork chops slow cook in a creamy ranch sauce made with cream of chicken soup, sour cream, ranch seasoning, and melted butter.
This crockpot ranch pork chops recipe is a great dinner recipe for busy nights when you want something warm and filling with very little prep. Serve the tender pork chops over mashed potatoes, rice, or egg noodles so you can spoon plenty of that creamy ranch gravy over the top. Add a simple vegetable on the side and dinner is handled.
For more easy pork chop dinners, try my Baked Pork Chops with Stuffing, French Onion Pork Chops, or Stovetop BBQ Pork Chops. These creamy ranch pork chops are also great with Cheesy Potatoes with Corn Flakes and Brown Sugar Glazed Canned Carrots on the side. For a similar low-effort slow cooker dinner, try my 4-Ingredient Crockpot Chicken.
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Shortcut Notes
- 5-ingredient recipe: Just pork chops, cream of chicken soup, ranch seasoning, sour cream, and butter.
- Easy slow cooker meal: The slow cooker does most of the work.
- Simple prep: No searing required, so the pork chops go straight into the crock pot.
Ingredient Breakdown
- Cream of chicken soup: This condensed soup creates the base of the creamy ranch gravy.
- Dry ranch seasoning: A ranch packet adds the familiar herby, tangy flavor that makes these ranch pork chops so easy.
- Sour cream: Sour cream makes the sauce creamy with a little tang. It also helps balance the saltiness of the soup and ranch seasoning.
- Salted butter: Melted butter adds richness to the sauce and helps everything whisk together smoothly.
- Thick cut pork chops: Boneless pork chops work well in this recipe when they are about one inch thick. Thicker chops stay juicier during slow cooker cooking.
See the recipe card for quantities.
Instructions
Make the sauce: Add the cream of chicken soup, ranch seasoning, sour cream, and melted butter to the bottom of the slow cooker. Whisk until smooth.
Add the pork chops: Add the pork chops and spoon the sauce over the top to coat. A little overlap is fine, but try to keep them in an even layer as much as possible.
Cook: Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the pork chops are tender and reach 145°F (63°C) in the thickest part. If your slow cooker runs hot, it’s best to cook on LOW so the sour cream doesn’t curdle.
Serve: Spoon the extra creamy ranch sauce over the pork chops and serve warm. If the gravy looks a bit separated or thin at the end of cooking from the moisture released by the meat, simply remove the pork chops to a plate, give the sauce a whisk, and let it sit uncovered for 5-10 minutes to thicken up before serving.
Substitutions
- Cream of chicken soup: Swap one or both cans for cream of mushroom soup, cream of celery soup, cream of onion soup, or cream of potato soup.
- Dry ranch seasoning: Use homemade ranch dressing mix if you prefer. A packet of ranch mix is the easiest shortcut.
- Sour cream: Use heavy cream for an even richer sauce. Full-fat Greek yogurt can also work, but add it at the end of cooking to help prevent curdling.
- Thick-cut boneless pork chops: Bone-in thick-cut pork chops work too and tend to stay even juicier. They may need an extra thirty to forty-five minutes on LOW (use a meat thermometer).
Behind the Recipe
Comfort food without cooking over a stove. My husband loves this one over mashed potatoes, and I like that the sauce does double duty as gravy.
My top tip is to use a meat thermometer. Cook time will vary based on the thickness of the pork chops and how hot your slow cooker runs, so check for an internal temperature of 145°F (63°C).
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, bone-in thick-cut pork chops work well in this recipe. They may need an extra thirty to forty-five minutes on LOW, so use a meat thermometer to check for doneness.
The pork chops release moisture as they cook, which can make the gravy look thin or slightly separated. Remove the pork chops, whisk the sauce well in the slow cooker, and let it sit uncovered for five to ten minutes.
📖 Recipe
Crockpot Ranch Pork Chops
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (1 ounce) packet dry ranch seasoning
- ½ cup sour cream
- 3 tablespoons salted butter melted
- 6 thick-cut boneless pork chops about 1 inch thick
Instructions
- Make the sauce: Add the cream of chicken soup, ranch seasoning, sour cream, and melted butter to the bottom of the slow cooker. Whisk until smooth.
- Add the pork chops: Add the pork chops and spoon the sauce over the top to coat. A little overlap is fine, but try to keep them in an even layer as much as possible.
- Cook: Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the pork chops are tender and reach 145°F (63°C) in the thickest part. If your slow cooker runs hot, it’s best to cook on LOW so the sour cream doesn’t curdle.
- Serve: Spoon the extra creamy ranch sauce over the pork chops and serve warm. If the gravy looks a bit separated or thin at the end of cooking from the moisture released by the meat, simply remove the pork chops to a plate, give the sauce a whisk, and let it sit uncovered for 5-10 minutes to thicken up before serving.
Notes
Nutrition
Food safety
- Cook pork chops to an internal temperature of 145°F (63°C) in the thickest part.
- Use a meat thermometer instead of relying only on cook time.
- Refrigerate leftovers within two hours of cooking.
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Kelsey Smith says
I hope y'all love this easy recipe. If you give it a try, please leave a review.