Introduction
These slow cooker creamy ranch pork chops are the kind of cozy, no-fuss dinner that makes the whole house smell comforting by dinnertime. Tender pork chops simmer gently in a rich and creamy ranch sauce made with chicken soup, broth, cream cheese, and savory seasonings. Serve them over fluffy mashed potatoes, rice, or egg noodles so not a drop of that delicious sauce goes to waste.
Ingredients
- 4 to 6 boneless pork chops, about 1 inch thick
- 1 packet ranch seasoning mix
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 4 ounces cream cheese, softened and cubed
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Fresh chopped parsley, for garnish, optional
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 5 to 6 hours on low, or 2 1/2 to 3 hours on high
Total Time: About 5 hours 10 minutes
Yield: 4 to 6 servings
Directions and Instructions
- Lightly coat the inside of a slow cooker with nonstick cooking spray.
- Arrange the pork chops in an even layer across the bottom of the slow cooker.
- In a medium bowl, whisk together the ranch seasoning mix, cream of chicken soup, chicken broth, softened cream cheese, garlic powder, black pepper, and onion powder. The mixture does not need to be perfectly smooth; the cream cheese will melt into the sauce as it cooks.
- Pour the creamy ranch mixture evenly over the pork chops, making sure they are well covered.
- Cover and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours, until the pork chops are tender and reach an internal temperature of at least 145°F.
- About 20 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth.
- Stir the cornstarch slurry into the sauce. Cover and cook on high for 15 to 20 minutes, until the sauce becomes thick, silky, and spoonable.
- Spoon plenty of creamy ranch sauce over each pork chop. Garnish with fresh parsley, if desired, and serve warm.
Notes or Tips
For the most tender results, choose pork chops that are close to 1 inch thick. Thinner chops can cook more quickly and may become a little dry during a long slow-cooker cooking time.
The ranch seasoning and condensed soup both add salt, so there is usually no need to add extra salt until you have tasted the finished sauce. If your sauce seems thicker than you like, stir in a small splash of warm chicken broth before serving.
This creamy pork chop dinner is especially good with mashed potatoes, buttered egg noodles, white rice, or steamed green beans. The velvety sauce adds a savory burst of flavor to every bite.
Cooking Techniques
Slow cooking uses gentle, moist heat to turn simple pork chops tender and juicy. Keeping the lid closed during cooking helps maintain a steady temperature and prevents heat from escaping.
The cornstarch slurry is added near the end because cornstarch thickens quickly when heated. Always mix cornstarch with cold water first; adding it directly to hot sauce can create lumps instead of a smooth, creamy finish.
FAQ
Can I use bone-in pork chops?
Yes. Bone-in chops work nicely and can add extra flavor, though they may need a little additional cooking time depending on their thickness.
Can I make this recipe ahead?
Yes. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth or milk to loosen the sauce.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese creates the richest, creamiest sauce and is less likely to separate during cooking.
Conclusion
Slow cooker creamy ranch pork chops are an easy, satisfying meal for busy evenings when you want a comforting homemade dinner without standing over the stove. With tender pork, a rich and creamy sauce, and simple pantry-friendly ingredients, this recipe is sure to earn a regular spot in your dinner rotation.