Crockpot Ranch Pork Chops
Crockpot ranch pork chops are perfect for a busy weeknight. They're tender, juicy, and flavorful, and they'll please everyone at the table.
Servings: 6 people
Calories: 301kcal
Cost: $14.85
Equipment
- slow cooker
- Measuring spoons
- whisk
Ingredients
- 6 pork chops boneless or bone-in, about 2 pounds
- 1 oz packet dry ranch dressing and seasoning mix
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup **see notes
- 1 Tablespoon cornstarch optional **see notes
- 1 Tablespoon water optional
Instructions
PREP SLOW COOKER:
- Spray the insert of the Crockpot with nonstick cooking spray.
SEASON PORK CHOPS:
- Sprinkle pork chops with ranch seasoning, dried thyme, and pepper.
ASSEMBLE:
- Place pork chops in the crockpot.
- Pour soup over pork chops.
COOK:
- Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours, or until pork is fork tender and internal temperature is 145 degrees F.
TENT WITH FOIL:
- Remove from pork crockpot and tent with foil to keep warm.
THICKEN SAUCE:
- To make a thicker sauce, make a slurry with the cornstarch and water until smooth.
- Stir the slurry into the sauce.
- Cover and continue cooking for 3-5 minutes or until the sauce reaches your desired consistency.
SERVE:
- Serve sauce over pork chops with mashed potatoes and vegetables.
Notes
Soup: You can use 2 cans of cream of chicken soup, 2 cans of cream of mushroom soup, or 1 of each.
Cornstarch: This is for a thicker sauce.
Nutrition
Serving: 1pork chop | Calories: 301kcal | Carbohydrates: 10g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1119mg | Potassium: 590mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg