Crock Pot Ranch Pork Chops
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5.0
45 reviews
Excellent
Crock Pot Ranch Pork Chops
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You only need 5 minutes of prep to get these Crock Pot ranch pork chops into the slow cooker!
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Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 tablespoon minced or pressed fresh garlic (about 3 cloves)
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 (1 ounce) packet dry Ranch salad dressing and seasoning mix
- 1 teaspoon cornstarch (optional but not necessary, use if you prefer a thicker gravy)
- 6 thick-cut pork chops, bone-in or boneless are both fine (about 2 – 2 ½ lbs. total)
- Optional garnish: chopped fresh parsley or thyme
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Instructions
- Grease the inside of a slow cooker with nonstick cooking spray. In the slow cooker, combine condensed soup, garlic, thyme, pepper, Ranch seasoning, and (optional) cornstarch until smooth.
- Season pork chops with pepper on both sides. Place in the slow cooker.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork is done when it reaches an internal temperature of 145°F. Give the gravy a good stir, taste and season with salt and pepper, if desired. Spoon the gravy over the pork chops, garnish with chopped fresh parsley, and enjoy!
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Notes
- If using smaller, thinner, or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
- For a delicious twist, try this Ranch chicken Crock Pot recipe instead.
- If you want to prepare these ranch pork chops in the oven, place pork chops in a greased baking dish. In a small bowl, whisk together the condensed soup, garlic, thyme, pepper, Ranch salad dressing mix, and cornstarch. Pour the sauce over the pork chops. Cover with foil. Bake in a 325°F oven for 40-45 minutes (for boneless chops), or until the internal temp of the pork chops reaches 145°F. If the gravy is too thick at the end (since it won't have as much condensation in the dish as you would have in a slow cooker), you might need to thin the gravy with chicken broth or warm water.
- Don't overcook the pork chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on the meat the first time you make it. Bone-in chops will also require a bit more time than boneless chops. Cooking the meat for too long can result in tough, dry chops. For juicy, tender pork chops, you're looking for an internal temperature of 145°F on an instant-read meat thermometer.
- If using smaller, thinner, or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
230.8kcal
(12%)
Carbohydrates
7.2g
(2%)
Protein
28.8g
(58%)
Fat
7.7g
(12%)
Saturated Fat
3.1g
(16%)
Cholesterol
77.5mg
(26%)
Sodium
1489.2mg
(62%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 2308 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 230.8kcal | 12% |
| Carbohydrates | 7.2g | 2% |
| Protein | 28.8g | 58% |
| Fat | 7.7g | 12% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 77.5mg | 26% |
| Sodium | 1489.2mg | 62% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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