Creamy Ranch Pork Chops (Print Version)
Juicy pork chops simmered in a flavorful creamy ranch sauce for an effortless comforting meal.
# What You'll Need:
→ Meat
01 -
4 thick-cut boneless pork chops (approximately 1 ¾ inches thick)
→ Seasonings and Mixes
02 -
1 packet dry ranch seasoning mix (28 grams)
03 -
1 packet brown gravy mix (28 grams)
→ Vegetables
04 -
1 medium onion, sliced (about 150 grams)
05 -
2 cloves garlic, minced
→ Canned Goods
06 -
1 can (10.5 ounces) cream of mushroom soup
07 -
1 can (10.5 ounces) cream of chicken soup
→ Dairy
08 -
2 tablespoons unsalted butter (28 grams), cut into small pieces
→ Herbs
09 -
Fresh herbs for garnish (optional)
# Steps to Follow:
01 -
Place the pork chops flat in the bottom of the slow cooker. Evenly sprinkle dry ranch seasoning mix, brown gravy mix, sliced onions, and minced garlic over the chops.
02 -
Spoon cream of mushroom soup and cream of chicken soup over the pork chops to cover them evenly. Dot the top with small pieces of butter.
03 -
Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until pork chops reach an internal temperature of 145°F (63°C) and are tender.
04 -
Spoon the rich, creamy ranch gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh herbs if desired.
# Additional Notes:
01 -
For thicker sauce consistency, stir in 1/4 cup broth or water if necessary before serving.
02 -
Store leftovers in a sealed container in the refrigerator for up to 3 to 4 days; reheat gently with a splash of water or broth to loosen sauce.
03 -
Prepping the slow cooker insert the night before and refrigerating allows for an easy morning start.