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Home » Comfort Foods » Slow Cooker Pork Chops with Golden Ranch Gravy

Slow Cooker Pork Chops with Golden Ranch Gravy

by Judith Hanneman

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Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
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.

 

Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
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.

 

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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?
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Comfort Foods, Dinner, Everyday Meals, Slow Cooker
Cuisine: American
Keyword: pork chops, slow cooker recipes
Servings: 4
Calories: 302kcal
Author: Judith Hannemann

Ingredients

  • 4 center-cut rib pork chops bone-in or boneless
  • 1 10.75 oz cream of chicken soup
  • 1 envelope ranch dressing mix
  • 1 tbs butter

Instructions

  • 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.

Nutrition

Serving: 1person | Calories: 302kcal | Carbohydrates: 6g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 643mg | Potassium: 537mg | Sugar: 1g | Vitamin A: 226IU | Calcium: 20mg | Iron: 1mg
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Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
Slow Cooker Pork Chops with Golden Ranch Grave
 


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Comments

  8. Judith Hanneman says

    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.

  10. Judith Hanneman says

    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.

  12. Judith Hanneman says

    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.

  13. Judith Hanneman says

    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/

  16. mikki r says

    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 🙂

  19. Judith Hanneman says

    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!!!!

  20. cmarie munz says

    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!!!

  21. Judith Hanneman says

    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.

  26. Liz miller says

    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?

  27. Judith Hanneman says

    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.

    • Lori says

      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 says

          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!

          • Judith Hanneman says

            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.

  29. Judith Hanneman says

    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.

  32. Daisy Keen says

    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. 🙂

  33. Denise says

    Anytime a crockpot recipe calls for chicken breasts, I just substitute boneless skinless thighs. They're much more flavorful!

  40. Judith Hanneman says

    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.