Easy Crock Pot Pork Chops With Ranch Packet
You only need 5 minutes of prep to get these Crock Pot Ranch Pork Chops into the slow cooker! Serve the tender meat and the creamy Ranch gravy over rice, noodles, or mashed potatoes for an easy dinner recipe that the whole family will love. The affordable, comforting meal is perfect on busy nights!
How to Make Crockpot Ranch Pork Chops | 1-Minute Video
You can't beat the ease of a Crock Pot dinner -- especially when it involves succulent pork chops that are smothered in a creamy ranch-seasoned gravy. Best of all, this inexpensive recipe only requires 3 ingredients, plus a few extra seasonings. Let's get started...
Ingredients
This is just a quick overview of the ingredients that you'll need for a batch of the most tender and juicy crockpot ranch pork chops. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Condensed cream of chicken soup: forms the base of the gravy. You can use the Healthy Request variety or the low-fat variety if you prefer.
- Garlic, thyme, and black pepper: extra savory flavor for the chops and gravy.
- Hidden Valley Ranch salad dressing and seasoning mix: you only need the dry Ranch dressing mix -- do not prepare the dressing according to the package instructions.
- Cornstarch: an optional thickening agent that you can add if you like your gravy a bit thicker.
- Pork chops: I prefer thick-cut pork chops, since they stay the juiciest in the slow cooker. You can use bone-in pork chops or boneless pork loin chops.
How to Make Ranch Pork Chops in the Crock Pot
These creamy ranch pork chops practically melt in your mouth! The recipe is ridiculously easy and takes less than 5 minutes of actual prep time… but it tastes like you spent hours in the kitchen. Bonus -- you don't even have to turn on the oven. Weeknight pork chop perfection!
- Combine the condensed soup and dry Ranch salad dressing mix with the garlic, thyme, pepper, and (optional) cornstarch.
- Season the pork chops with pepper, and then add them to the slow cooker.
- Cover the pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork chops are perfectly cooked through when the internal temperature reaches 145°F. Give the gravy a good stir at the end, spoon over the chops, and sprinkle with chopped fresh parsley if desired.
Baked Ranch Pork Chops
If you want to prepare theseranch 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.
What to Serve with Ranch Pork Chop Recipes
Ranch pork chops go well with just about any of your favorite sides. Here are a few easy ideas:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges
- Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee's 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice or Rice Pilaf
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Storage
Leftover pork chops will keep in an airtight container in therefrigerator for 3-4 days. You can also freeze the leftovers in an airtight container in the freezer forup to 2 months.
To reheat: Place the pork chops and gravy in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through.
Recipe Variations
- The cornstarch serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don't mind a thinner gravy, just omit the cornstarch. It will still be great!
- Substitute with a can of cream of mushroom soup instead of the cream of chicken soup, if you prefer.
- Swap out the thyme or use other herbs instead. The recipe if flexible, so try parsley, thyme, sage, rosemary, chives, paprika,
- Don't have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
Tips for the Best Ranch Pork Chops Recipe
- Use thick-cut pork chops(bone-in or boneless, it doesn't matter)...but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can't hold up to the long cooking process.
- 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 your dish the first time you make it. You know that the pork is done when it reaches aninternal temperature of 145°F. That's why I love my meat thermometer — I can quickly check the meat and know when it's cooked perfectly every time!
- If using smaller, thinner or leaner pork chops , reduce the cooking time to 2-3 hours on LOW.
- It's not necessary, but if you'd like even more color and flavor on the outside of your pork chops, you can sear them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side (or until golden brown) before transferring them to the Crock Pot.
- Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won't need any extra salt at all. You can always add salt after tasting the finished dish, though!
More Pork Recipes to Try
- Country Pork Chop and Rice Bake
- Pan Fried Pork Chops
- Perfect 15-Minute Grilled Pork Chops
- Oven Fried Breaded Pork Chops
- Crock Pot Ranch Pork Chops
- Stovetop Pork Chops with Apple Cider Gravy
- Stuffed Pork Chops
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Pan Fried Pork Chops with Peach Sauce
- Grilled BBQ Pork Chops
- Garlic and Rosemary Pork Chop Brine
Crock Pot Ranch Pork Chops
You only need 5 minutes of prep to get these Crock Pot Ranch Pork Chops into the slow cooker!
Servings 6 people
Calories 230.8 kcal
- 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
- 1 tablespoon minced or pressed fresh garlic
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 (1 ounce) packet dry Ranch salad dressing and seasoning mix
- 1 teaspoon cornstarch (optional, for 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
-
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!
- Use thick-cut pork chops(bone-in or boneless, it doesn't matter)...but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can't hold up to the long cooking process.
- 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 your dish the first time you make it. You know that the pork is done when it reaches aninternal temperature of 145°F. That's why I love my meat thermometer — I can quickly check the meat and know when it's cooked perfectly every time!
- If using smaller, thinner or leaner pork chops , reduce the cooking time to 2-3 hours on LOW.
- It's not necessary, but if you'd like even more color and flavor on the outside of your pork chops, you can brown them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side before transferring them to the Crock Pot.
- Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won't need any extra salt at all. You can always add salt after tasting the finished dish, though!
- The cornstarch serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don't mind a thinner gravy, just omit the cornstarch. It will still be great!
- Substitute with a can of cream of mushroom soup instead of the cream of chicken soup, if you prefer.
- Swap out the thyme or use other herbs instead. The recipe if flexible, so try parsley, thyme, sage, rosemary, chives, paprika,
- Don't have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
Serving: 1 /6 of the recipe | Calories: 230.8 kcal | Carbohydrates: 7.2 g | Protein: 28.8 g | Fat: 7.7 g | Saturated Fat: 3.1 g | Cholesterol: 77.5 mg | Sodium: 1489.2 mg | Fiber: 0.4 g | Sugar: 0.4 g
This recipe was originally published in February, 2020. The photos were updated in March, 2022.
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Source: https://www.theseasonedmom.com/crock-pot-ranch-pork-chops/
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