Ranch Pork Chops Crockpot (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 can of cream of chicken soup (10.5 oz)
02 -
A little less than 1/4 cup water
03 -
4 pork chops (boneless or bone-in)
04 -
1 oz packet of ranch seasoning mix
→ Extras You Can Add
05 -
Minced garlic cloves
06 -
Thin potato slices
07 -
Cornstarch slurry: 1 tbsp cornstarch + 2 tbsp cold water (only for thickening if you like)
08 -
Carrot chunks (baby carrots work too)
09 -
Rings of sliced onions
# Instructions:
01 -
Give the inside of your crock pot a quick spray or rub with oil so cleanup will be easier later.
02 -
Lay the pork chops down evenly inside the cooker. If tossing in onions or veggies, put some under the chops first.
03 -
Stir together the ranch powder, cream soup, and water in a bowl until the mix looks smooth. No lumps allowed!
04 -
Pour the creamy mix over your pork chops, making sure they all get a generous coat. Add in extras like garlic or more seasonings if you'd like.
05 -
Set your crock pot to cook. On low, it'll need 6-7 hours. On high, 3-4 hours should do. Pork chops should be nice and tender at 145°F.
06 -
If you'd rather have a thicker sauce, mix cornstarch with a little cold water about 30 minutes before you're done. Stir this into the crock pot and cook on high until it thickens.
07 -
Lift the pork chops out carefully. Spoon the sauce over the top and serve it all with sides like mashed potatoes, veggies, or rice.
# Notes:
01 -
Want more taste? Quickly sear the pork in a hot pan before adding them to the slow cooker.
02 -
Bone-in pork chops tend to stay juicier and tastier when slow-cooked compared to boneless ones.
03 -
Swap out cream of chicken for cream of mushroom if you want to try different flavors.
04 -
Throw in some chopped carrots, onions, or potatoes to make it a convenient one-pot dish.