Crock Pot Ranch Pork Chops

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Crock Pot Ranch Pork Chops are cooked in a simple, creamy ranch sauce that can be quickly prepped and only needs a handful of ingredients! A family favorite dinner!

A MINIMAL PREP PORK CHOP DINNER RECIPE

Crock Pot Ranch Pork Chops is such a simple meal to whip up. I am always looking for ways to make pork chops. This dish is great for a busy weeknight or a relaxed weekend dinner. I love how easy it is to pair it with your favorite sides for a complete meal that you know everyone will love. Cooking your pork chops slowly ensures the pork is juicy and full of flavor (no dry pork chops here!). It’s one of those dump and go meals that once you make it one time, it will find its way on your meal plan frequently!

A plate with a serving of Creamy Ranch Pork Chops and a side dish.

This was perfect! My wife and kids really enjoyed this one! I served it with mashed potatoes. Simple and easy, just how I like it – ha!
– Brad

FREQUENTLY ASKED QUESTIONS:

What size crock pot should I use?

I tested this recipe in a 6 quart oval slow cooker. Typically, this recipe can accommodate 4 to 6 pork chops in my cooker, depending on their size. If you have a smaller crock pot, like a 4 quart cooker, then I’d suggest only making 4 pork chops instead of the 6.

Can I use a different cream of something soup?

Oh my goodness!!! Have you tried the Cream of Roasted Garlic and Herb Soup (not a paid affiliate link) yet?! It’s so good! It’s only sold at Walmart near me but I had to grab and try it out in a recipe! If you can get your hands on it, you definitely should give it a try. However, I know some people won’t be able to find it and that’s ok, it is an easy substitute. I’ve made this recipe for years with just regular cream of chicken soup and the cream of chicken soup with herbs. You really can use any other cream of something soup that you think would go well with these flavors, even cream of onion soup, or even cream of potato soup. Did you know they even have a Cream of Mushroom with Roasted Garlic — that would be another flavorful option!

Or try making a homemade version if you don’t like the canned stuff. I have recipes for Cream of Chicken Soup and Cream of Mushroom Soup!

Which type of pork chop works best?

Pork chops come in several different cuts, each offering unique texture and flavor. Here are the main types and how you may see them named:
Rib Chop (Bone-In Ribeye Chop) – Cut from the rib section, these chops are tender and well-marbled, making them juicy and flavorful.
Loin Chop (Porterhouse Chop) – Contains both loin and tenderloin, similar to a T-bone steak in beef. It’s a lean yet flavorful cut.
Sirloin Chop – Taken from the area near the hip, these chops are more affordable but can be tougher and require slow cooking.
Boneless Chop (New York Chop) – A lean cut from the pork loin, similar to a pork loin roast, offering a mild flavor and tender texture.
Shoulder Chop (Blade Chop) – Cut from the shoulder, these chops have more connective tissue and fat, making them best for braising or slow cooking.

I usually grab whatever pork chop is on sale, and for me, it’s usually the sirloin cuts since they’re tougher (and in the meat world, the tougher the meat is, the cheaper it is) – but since we are cooking these in the Slow Cooker, it doesn’t matter if they are tough or not because the slow cooker will cook them low and slow to help them get nice and tender!

What to serve with Crock Pot Pork Chops?

Serve the pork chops with roasted potatoes, Ranch Smashed Potatoes, Mashed Potatoes, rice, pasta or Honey Glazed Sweet Potatoes. They’d be great with Grilled Baked Potatoes or Air Fryer Baked Potatoes too. Serve with your favorite steamed veggies or other vegetable side dish.

Can I bake these in the oven instead?

Follow the directions below but do it in a baking dish and cover with aluminum foil. Bake in the oven at 400° F for about 20-30 minutes (depending on the thickness of the pork chops) or until the internal temperature reaches 145° F. Do not just go by time with pork chops because they can easily dry out in the oven. Always go by internal temperature.

How long are leftovers good for?

Once the pork chops have cooled, transfer them to an airtight container and store them in the fridge for 3-4 days. For longer storage, freeze the leftovers for up to 2-3 months. When ready to eat, simply reheat in the microwave or on the stove.

Looking down on a Crockpot insert with Pork Chops and sauce.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

cream of chicken soup– grab a can of soup or make some Homemade Cream of Chicken Soup
Pacific Foods Organic Condensed Cream of Roasted Garlic and Herb Soup– if you can’t find this soup, you can use a different cream of something soup. I discuss more about this soup above, like where to buy it or substitutions, in the Frequently Asked Question section above.
milk
dried parsley– this is an optional herb to add. Since I don’t use as much ranch seasoning mix, I tried to add some other herbs to help bring more flavor so the pork chops don’t end up bland.
ranch seasoning mix – I didn’t use the whole packet of Ranch Seasoning since I used other herbs and spices. But if you choose to use a whole packet, I would swap the soup options for low sodium versions since the packet of ranch can be pretty salty. Additionally, you can make your own Homemade Ranch Seasoning.
red pepper flakes– optional ingredient to bring a touch of spice. I don’t think this adds much heat at all and I am very sensitive to spice. But if you can’t handle any spice at all then skip this.
garlic powder, onion powder and black pepper – always my go-to combo of seasonings. However, have fun with this recipe and use your favorite seasoning blends here. Just try not to use one that has salt in it because you may end up with a very salty end dish since the cream soups and the ranch seasoning already have sodium in them.
cream cheese– If you forgot to pull your cream cheese out in time to soften, see my tips on How to Soften Cream Cheese quickly.
pork loin chops– you can use bone-in or boneless pork chops. I have tested this recipe with 1/2 to 1-inch pork chops. I didn’t use thin pork chops or super thick pork chops, but you could use them. If using either thin cut or super thick cut, you may need to adjust the cooking times. Any cut of pork chop will work for this recipe, you may just need to adjust cooking time. Be sure your pork chops are fully thawed if they were previously frozen. See my Frequently Asked Question section above for the different types of pork chops.

Cream of chicken soup, condensed cream of roasted garlic and herb soup, ranch dressing mix, dried parsley, garlic cloves, red pepper flakes, garlic powder, black pepper, cream cheese, and pork chops.

HOW TO MAKE CROCK POT RANCH PORK CHOPS

In A 6 quart crock pot add the cream soups, milk, and dried seasonings. Mix until combined.

A crockpot with cream soups, milk, and dried seasonings being mixed together.

To the crock pot add the cubed cream cheese. Mix so the cream cheese is coated (it will be chunky, it will melt down more as it cooks).

Chunks of cream cheese being added to a Crockpot.

Add the pork chops to the crock pot. Coat the pork chops with the sauce. Cover and cook on low for 6-8 hours or high for 4-6 hours. The cooking time will take longer if the pork chops are thicker or if they are bone-in.

Pork Chops being added to sauce and being cooked.

Move the pork chops to one side of the crock pot or transfer them to a plate. Then whisk the sauce really well to make sure the cream cheese is thoroughly mixed together with the sauce. Note: it may still be a little lumpy which doesn’t affect the taste but if the look of if bothers you, you can take an immersion blender and blend it until there are no more lumps.

Optional: sprinkle parsley and red pepper flakes on top before serving. Make sure to spoon some of the gravy on top of each serving and enjoy!