Save This
This slow cooker pork chop recipe transforms ordinary pork chops into a mouthwatering dinner with minimal effort. The meat becomes fork-tender while soaking in a rich, creamy sauce that will have your family requesting it on repeat.
I first discovered this recipe during a particularly hectic week when I needed something that would cook while I worked. The aroma that filled my home was incredible, and my husband declared it the best pork chop he'd ever tasted. Now it's in our regular rotation.
Ingredients
- Boneless pork chops: choose thick cut 1 to 1.5 inch chops for the juiciest results
- Cream of chicken soup: provides the creamy base that becomes your gravy
- Ranch seasoning mix: adds a perfect blend of herbs and tang that elevates the flavor profile
- Chicken broth: helps create the perfect sauce consistency while adding depth
- Cornstarch: optional but creates a silky restaurant quality finish to your sauce
- Salt and pepper: essential for properly seasoning the meat before slow cooking
- Fresh parsley: brightens the finished dish with color and a hint of freshness
Step-by-Step Instructions
- Season the Pork Chops:
- Generously season both sides of your pork chops with salt and pepper. This initial seasoning is crucial as it creates the foundation of flavor that will infuse throughout the long cooking process. Be liberal but not excessive approximately ½ teaspoon salt and ¼ teaspoon pepper per chop.
- Create the Sauce Base:
- In a medium bowl combine the cream of chicken soup ranch seasoning packet and chicken broth. Whisk thoroughly until completely smooth making sure the ranch powder is fully dissolved with no lumps. This creates the magical sauce that will transform as it cooks with the pork juices.
- Arrange in Slow Cooker:
- Place your seasoned pork chops in an even layer at the bottom of your slow cooker. If you must overlap them slightly thats fine but try to maximize surface contact with the sauce. Pour the prepared sauce mixture evenly over the chops ensuring each one is coated completely.
- Low and Slow Cooking:
- Cover your slow cooker with the lid and set to low for 6 to 8 hours. The low setting is strongly recommended over high for this recipe as it allows the collagen in the pork to break down properly resulting in that melt in your mouth texture we're aiming for. Check at the 6 hour mark for tenderness.
- Optional Sauce Thickening:
- If you prefer a more gravy like consistency for your sauce mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into your slow cooker during the final 30 minutes of cooking time with the lid slightly ajar to allow some evaporation.
- Serving the Finished Dish:
- Carefully transfer the tender pork chops to plates using a spatula as they may be falling apart. Spoon generous amounts of the creamy sauce over each portion. Garnish with fresh chopped parsley not just for color but for a bright flavor contrast to the rich sauce.
Save This
The real magic of this recipe is in the transformation of the sauce. What starts as a simple mixture becomes something incredible after hours of mingling with the pork juices. I've found the ranch seasoning to be the secret ingredient that elevates this from good to exceptional, adding complexity without overpowering the dish.
Storage and Leftovers
These pork chops actually improve after a day in the refrigerator as the flavors continue to meld. Store leftovers in an airtight container for up to 3 days. The sauce may thicken considerably when cold but will return to the perfect consistency when gently reheated. For best results, reheat in a covered skillet over medium-low heat rather than microwaving to maintain the texture.
Perfect Pairings
This recipe creates abundant creamy sauce that's practically begging for something to soak it up. Classic mashed potatoes are my go-to, but egg noodles, rice, or crusty bread work beautifully too. For vegetables, something with a bit of bite provides nice contrast — roasted green beans, steamed broccoli, or a simple side salad dressed with vinaigrette cuts through the richness perfectly.
Troubleshooting
If your pork chops turn out tough rather than tender, they were likely either overcooked or undercooked. Undercooked pork remains tough, while severely overcooked pork can dry out. The sweet spot is when the meat reaches 145°F internally but continues cooking until the collagen breaks down around 180-190°F. Using a meat thermometer the first time you make this recipe helps you learn the perfect timing for your specific slow cooker.
Common Queries
- → How do I keep pork chops tender in the slow cooker?
Cooking pork chops on low heat for 6–8 hours lets them cook gently, preventing dryness while allowing the meat to become fork-tender.
- → Can I use bone-in pork chops?
Bone-in pork chops work well and may provide extra flavor. Adjust cooking time as they can require slightly longer to become tender.
- → What can I serve alongside these pork chops?
They're delicious with mashed potatoes, rice, or buttered noodles to soak up the creamy, savory sauce.
- → How do I thicken the sauce?
Mix cornstarch with cold water and add during the last 30 minutes of cooking. The sauce will thicken as it simmers.
- → Is there a way to make this dish lighter?
Swap in low-sodium or reduced-fat soup and broth for a lighter meal with less salt and fat content.