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| Slow Cooker Pork Chops with Golden Ranch Gravy |
These slow cooker pork chops have 3 main ingredients, is easy to make and makes it’s own delicious gravy. Can you ask for more?
When I first saw this recipe, I couldn’t believe it would be as good as it was.
Seriously. A can of soup, a package of dressing mix and that’s it? I tried something similar with chicken breast a few years ago and never wanted to make it again, so why this caught my eye is beyond me.
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| Only 3 ingredients |
I figured at least the pork chops wouldn’t be dry as dust like the chicken breasts were–I used center cut bone-in rib chops here–but I recently discovered that it was chicken breast that I didn’t like cooked in the crock pot.
You don’t have to brown the chops if you don’t want to. The original recipe didn’t call for it, but I have found that browning first adds tons of flavor, so it’s 5-10 minutes extra prep time that’s well worth it to me.
Anyway, these are delicious and I served them with the makes-itself-gravy over jasmine rice.
If you want to make your own ranch seasoning, the is the recipe I use (I only use 1/2 the salt called for in this recipe) RANCH SEASONING. I believe each packet of the pre-made kind contains 2-3 tbs, so that’s the amount to use to sub for the packet.
This one’s a keeper. Enjoy.
- 4 center-cut rib pork chops (bone-in or boneless)
- 1 can (10.75 oz) cream of chicken soup
- 1 envelope ranch dressing mix
- 1 tbs butter
- Melt butter in a large heavy skillet over medium heat. Brown pork chops well on both sides. Remove chops from pan and place in slow cooker.
- Add the soup and ranch dressing mix to the same pan the pork chops were browned in. Mix well and heat.
- Pour soup mixture over pork chops in slow cooker. Cover and cook on HI 3-4 hours or LOW 4-6 hours.
- Serve over rice.
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| Slow Cooker Pork Chops with Golden Ranch Grave |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Yum
Do you add of water to this dish?
Nope, no water.
Tks. I'm making this now using the bone – in chops and browned them as you mentioned.
I love bone-in chops Angela–adds SO much more flavor and never dry. I couldn't believe how good this was for so few ingredients!
Made this recipe and the pork chops with bone-in were AMAZING!!!!!!! My husband AND children absolutely loved it!!! Thank you!
Glad you liked it!!! Who can believe it's so easy too!!
Wonder how this would work in the oven? How long would it cook in the oven?
I'd do it for about 1 hour aat 350 or 375 Kitty. I'd also cover the casserole dish. I'd also try it stove-top as well. Whatever method you use, I'd brown the chops first. With either oven or stovetop, I'd add a little bit of water to the soup mixture as I find the crock pot seems make a lot of condensation, so I use little or no water when I use a crock pot.
My husband doesn't care for ranch. Any suggestions for a substitute? Maybe mayo or sour cream? A combination of both?
Hi Leah, maybe substitute a pkg of Good Seasons Italian or Garlic & Herb. They'd taste very good.
It's not the liquid bottled dressing here–it's the dry mix you're using in cream soup, so whatever flavor you think he'd like.
You can stir in a little sour cream to the gravy right before you serve it though, that'd probably be very tasty.
Can you help please Where would i get Ranch Dressing in the UK or what would be used instead please.
Rosemary, there are a few recipes to make it yourself–I will find one for you and post it right here in the comments. Actually my sister lives in UK and brings it back with her, but I understand there's something called "The American Food Store" there, but the prices are OUTRAGEOUS she said. Hand on I'll find one for you.
Here's one that just about as good as any other, but you do need to find dehydrated buttermilk powder. They all use that. Off the top of my head, an *adequate* substitute for that might be just dry milk powder–but it won't have the sharpness. If you can't get that product in like Tesco, try AmazonUK or under these circumstances, I would recommend the American Food Shop–as this substance has many uses!!
http://happymoneysaver.com/diy-copycat-homemade-hidden-valley-ranch-mix/
would it taste as good over egg noodles? not a fan of rice.
Sure Mendy–LOL funny, I'm not a fan of noodles really so that's why I generally use rice!
Thank you, thank you for sharing this. So simple yet so yummy! I used petite pork ribs and they were so tender and fell off the bone. Our new favorite 🙂
I am so glad you liked this. It was really hard to believe so few simple ingredients could produce such a tasty dish!
Does the 1 can of soup and 1 ranch pack make enough sauce? My husband does like extra, so would it be too much if I added another can of soup and another ranch?
That'd be good Julie–as this really doesn't make enough gravy for gravy lovers, like if they want it on potatoes too. I'd have had to do the same for my late husband. He liked a bit of potatoes or meat with his gravy if you get me here!!!!
This was excellent! I doubled the recipe, cooked them on high for 2 hours then low for 4 more- everyone raved about it!!! I added about a half can of chicken broth just to thin the cream of chicken soup a little, it was a hit!!!
I am so happy you liked it! Thinning the gravy with broth was a stroke of genius!!! The gravy is pretty thick, but I tend to like thick gravy, but there's not much of it, so I LOVE your idea for extending it.
I used your recipe for dinner last night and it was awesome! Great tips and a great recipe. Thanks Judith!
Glad you liked it Melissa!!
I have this in the crock pot right now! MMMMMM it smells so good!
Thanks! I LOOOOOVE this recipe!!!!
I hope to make this recipe tomorrow can't weight. I have the boneless porkchops is that OK? Also I know boneless can be a little dry how to prevent that?
I'd keep an eye on them Liz–because boneless can be as dry as dust even if they're cooked in liquid. I'd give this maybe 2-3 hours on high, then serve it. We all have a tendency to overcook pork because of past problems, but I just read the other day that this is no longer necessary so as long as they don't feel mushy in the meaty part, they are done…I believe the USDA said 145 degrees is fine.
I made this the other night. I found this to be very salty. Surprised no one else mentioned it. I did follow the instructions.
Hi Barbara. I have made this recipe a few times with fantastic results. However, I realized today that I bought Hidden valley Ranch DIP, not the dressing. It is already on the chops in the slow cooker and after having licked the rubber spatula, it was very salty. I hope I did not ruin the pork chops! Just a cautionary tale–be sure to grab the ranch DRESSING packets or box. I bought a 4-pack box; thought I was getting a good deal.
Lori–you might want to try this recipe for homemade. I will edit the post to include it, but here’s the link– http://www.gracefullittlehoneybee.com/homemade-ranch-seasoning/
I use 1/2 the salt called for in the recipe. This is fantastic tasting.
Throw some sliced potatoes in if it’s too salty–that’s supposed to help I’ve heard.
Thanks for the tips, Judith! I printed out the homemade ranch recipe and will give it a try with half the salt as you mentioned. I will definitely be more careful about which box I grab of the Hidden Valley Ranch. I had heard about the potato trick and did slice a small gold potato and put it in the pot. Did not really help though. Maybe the potato was too small? After eating some of the pork chops last night, I think the dip was overall more highly seasoned than the dressing. So, maybe salt was not the only issue. Anyway, thank you for sharing such a fantastic recipe! My family loves it. My 85-year-old father invited us for dinner (his first dinner party) when he made these the second time and we were blown away. They were easily the best pork chops we had ever eaten. Will never make them another way again!
Thank you for such kind words!!! And good on your Dad–85 and still cooking up a storm! PS I always thought that potato thing was an old wive’s tale. I never tried it so didn’t know, but it couldn’t hurt.
Tastes differ Barbara. I myself am a pretty conservative salt user but didn't find it overly salty. No one else has mentioned it either. Perhaps lower-sodium soup would be a better choice here.
What size envelope ranch dressing mix? I think they come in two sizes. Thanks.
The smallest size Daisy. Didn't realize they came in 2 sizes!
Judith, you are right. It is the buttermilk ranch not the original ranch that comes in two sizes……. 0.4 oz and 1 oz. Thanks for the recipe. 🙂
Anytime a crockpot recipe calls for chicken breasts, I just substitute boneless skinless thighs. They're much more flavorful!
And not as dry either Denise. I won't make anything with breasts in the crock pot. I really don't like the way they come out.
Can I substitute cream of mushroom soup instead? Thanks Ro
Sure Rachelle…that would be delicious. Golden mushroom would be nice to. Really any cream soup you like!
anyone know where to get ranch dressing mix in Australia Please
If you have an American grocery, you'd find it there–actually a childhood friend and her husband operate on in Melbourne if you are close, but upthread I gave a link to make it yourself–I am now to control the salt–but here's another link:
http://www.gracefullittlehoneybee.com/homemade-ranch-seasoning/
Would this work with any other Lipton Soup Mix??? It sounds so yummy!
Definitely Julie–I used to make pork butt like this, but used cream of mushroom soup mixed with the dry onion soup. You might want to get a can of sodium reduced soup though since it might be a bit salty. I always found Lipton onion soup to be pretty salty so you might want to consider that.
Melt in your mouth delicious