Ultra creamy and tender, this easy recipe of crock pot ranch pork chops can make you fall in love with pork chops again (or give you a new way to love them!)
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Table of Contents
- About Crock Pot Ranch Pork Chops
- What’s in crockpot ranch pork chops?
- Should the pork be boneless or bone-in?
- Can you use a ranch packet instead?
- How long to cook pork chops in a crock pot?
- What to serve with crock pot pork chops
- How long are ranch pork chops good for?
- Can you freeze this dish?
- Notes & tips for making crock pot pork chops
- Other great crock pot recipes
- How to make ranch pork chops in a crock pot
- Recipe Details
About Crock Pot Ranch Pork Chops
Crock Pot Ranch Pork Chops have become the newest addition to our dinner rotation because they answer my three main requirements:
They’re easy (check!)
They’re delicious (check check!)
They make great leftovers (check x 3!)
And honestly, isn’t that what we all want in a meal? After a long, busy day, the last thing I want to do is feel trapped in the kitchen and making boneless pork chops in a crock pot (with cream of mushroom and ranch seasonings for that added dose of flavor) is my new way to find more relaxation time in my day.
Plus, it certainly doesn’t hurt that everyone in my house loves how they taste.
What’s in crockpot ranch pork chops?
In order to have your crock pot cooking up this delicious dinner, you’ll need the following ingredients:
- Cream of mushroom soup – Creates the base of the sauce that the pork chops cook in. You could also switch this up for a different flavor of “cream of” soup, if you’d like.
- Cream cheese – Like the soup, also helps in making an extra creamy sauce.
- Dried parsley, dried dill weed, garlic powder, onion powder, dried basil, and black pepper – Core ingredients for creating that ranch flavor!
- White wine – Adds some moisture so that the pork will cook tenderly. You can use cooking wine or even one of your favorite sipping wines. You can also substitute this for an equal measurement of chicken broth.
- Fresh parsley and cooked rice or pasta – Totally optional, but great for serving! It turns this main dish into a whole meal.
Should the pork be boneless or bone-in?
I chose to make boneless pork chops in a crock pot for this recipe, but ultimately, picking boneless or bone-in is totally up to you.
However, if you’re on the fence on which to choose, here are a few pros and cons:
- With boneless, there’s no need to worry about picking out the bones. They’re easier to serve and will be easier on your budget.
- With bone-in, you get the added flavor of cooking with the bone, which can sometimes make or break a recipe. However, crock pots will make the meat very tender and a hard bone can sometimes cause the meat to fall apart while serving.
Can you use a ranch packet instead?
Yes, you can use a ranch packet instead of the herbs (dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper) BUT if you do this you might also need to increase the white wine from 1/3 cup to 2/3 or 3/4 cup.
When mixing, start out adding 1/3 cup and do a taste test. Only add more white wine if you find the ranch flavor overpowering. If it is, add another 1/3 cup and see if it helps. Continue adding white wine until you find a balance you like. If needed, you can go up to a total of 1 whole cup of white wine help even out the flavor.
How long to cook pork chops in a crock pot?
For this recipe, the “standard” crock pot times apply:
If cooking on HIGH, cook for four hours.
If cooking on LOW, cook for eight hours.
As for my personal recommendation, I think the pork chops come out better when cooked on LOW. So if you have the time to spare, I highly recommend setting aside eight full hours for cooking.
What to serve with crock pot pork chops
You can serve these pork chops on a bed of pasta as pictured (I used spaghetti but you can also use linguine or angel hair) OR you can whip up some white or brown rice instead.
How long are ranch pork chops good for?
Once prepared and cooled, these crockpot pork chops can be stored in a sealed container in the refrigerator for up to three to five days.
Can you freeze this dish?
Bad news here, guys. This recipe utilizes cream cheese to create the sauce, and because of this, I can’t recommend freezing this recipe. The consistency of cream cheese changes considerably upon freezing and thawing, ruining the creaminess of this creamed corn.
Notes & tips for making crock pot pork chops
- I recently upgraded my crock pot to one that comes with bowls for 2.5 Quart, 4 Quart, and 6 Quart and I highly recommend it! It’s so nice to have one unit that can make fabulous dinners and heat up party dips. You can pick one up here: Choose-A-Crock Programmable Slow Cooker, 6 quart/4 quart/2 x 1.5 quart.
Other great crock pot recipes
How to make ranch pork chops in a crock pot
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
The true beauty of a crock pot recipe is how easy they are to make, and cooking pork chops in a crock pot is a perfect example.
Step 1 – Mix up the creamy ranch by adding cream of mushroom, cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper to a small bowl and mixing together. I like to use a hand mixer on low to break up the cream cheese, but you can also use a spatula and some elbow grease.
Step 2 – Pour in the white wine (or chicken broth) and mix it with the cream until the liquid is absorbed.
Step 3 – Add your pork chops to your crock pot, arranging them in an even layer.
Step 4 – Spread the creamy ranch mixture on top of the pork chops. Only worry about covering the tops – as the pork chops bake, the sauce will melt and coat the sides of the pork.
Step 5 – Cover and cook.
Step 6 – Serve and enjoy!
This post first appeared on The Slow Roasted Italian website and has been syndicated here.
Crock Pot Ranch Pork Chops
- 10.75 ounce cream of mushroom soup, 1 can
- 4 ounce cream cheese, softened
- 2 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/3 cup white wine, or chicken broth
- 4 boneless pork chops, or up to 6 pork chops
- fresh chopped parsley, for garnish (optional)
- cooked rice or pasta, for serving
- In a medium bowl, add cream of mushroom, cream cheese, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper. Use a hand mixer (or a spatula and some elbow grease) to mix the ingredients on LOW until only small clumps of cream cheese remain, about 2-4 minutes.10.75 ounce cream of mushroom soup, 4 ounce cream cheese, 2 tablespoon dried parsley, 1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon black pepper
- Add white wine to bowl and gently fold in with the cream until absorbed, about another 2-4 minutes.1/3 cup white wine
- Place pork chops in the bottom of a 6 quarts crock pot and arrange in an even layer. Pour ranch mixture on top and spread until the tops of the pork chops are covered.4 boneless pork chops
- Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
- Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).fresh chopped parsley, cooked rice or pasta
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.