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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Side view of a single ranch pork chop served on a bed of spaghetti, topped with sauce and herb garnish.

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.

Close up of multiple pork chops sitting in a crock pot, marinating in the golden ranch sauce.

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.

A wooden spoon holding up a single ranch pork chop to the camera.

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

A close up side view of a fork that's speared a piece of pork chop, then twirled it in spaghetti.

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!

Recipe Details

Side view of a single ranch pork chop served on a bed of spaghetti, topped with sauce and herb garnish.
4.57 from 119 votes

Crock Pot Ranch Pork Chops

10 minutes prep + 4 hours cook
375 kcal
Yields: 4 servings
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!)



  • 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


Serving: 1serving | Calories: 375kcal | Carbohydrates: 7g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 701mg | Potassium: 679mg | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1.7mg

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.

Author: Chrisy

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Recipe Rating


    • Kim
    • 5 stars

    Do you put in all of the spices & Ranch? Can I use cream of celery instead?

      • Maria

      I am wondering the same thing.

      • Christy

      Following. Lmk how it went if u made it

        • Amy

        OOOO good idea

    • Nancy

    I prepared the pork chops exactly per recipe, due to timing, I went with 4 hours on high vs 8 hours on low. About 2 hours in, my entire house smelled wonderful, couldn’t wait for it to finish cooking. Another half hour went buy and the smell changed, I checked the pot and the chops were stuck to bottom of pot, and sauce was very, very browned on all edges. I added another can of Cream of mushroom soup, 4 oz’s of cream cheese and 1/3 rd cup white wine, turned it down to warm until the sauce (just added) heats up for the remaining cooking time, I will let you know the end result after dinner. Has this happened to anyone before?

      • Jenna

      My crock pot cooks super fast! Even on low. So if it says 4 hours. It’s usually 2.5 or 3 hours for me.

    • Doris Dyson

    maybe cream of broccoli I will try that instead.

      • Love to cook

      Great idea, I may add broccoli also

    • Kim
    • 5 stars

    My family absolutely loved this recipe!! We weren’t even done with dinner and they were asking when I was going to make it again. I used the packet of ranch mix and ended up using the whole can of chicken broth, which made extra “gravy”. Served it with mashed potatoes. Absolutely delicious and so easy!! I think I may try it with boneless chicken breast next time. Thanks for sharing!!

    • Sandy

    Can you bake this in the oven?

    • CJ
    • 5 stars

    I have fixed this several times and its great each time actually im fixing it now i only had bone in but i cut the bone out to make room and also was afraid of it splintering and i will try the pasta this time as well

    • Stacy
    • 5 stars

    Very good!

    • Charles Shanahan
    • 3 stars

    Taste to much of mushroom soup

    • Carol

    Can you use another soup other than mushroom. I hate mushrooms.

      • Leslie

      I substitute with cream of celery

    • Matt

    Do you place the pork chops in the crock pot frozen or thawed?

    • Jen

    I use progresso cream of mushroom soup, which is gluten free, but also it’s super runny, and not condensed like normal cream of mushroom soup. Do I still need to add the wine or chicken broth, or is that just to make it more liquidy?

    • CindyB

    Followed this recipe to the T and it turned out awesome. Even my an old friend of mine who wasn’t looking forward to pork chops said he would do it again, he is super picky so that is huge!

    • Sanch

    Didn’t come out like the picture, thought the mixture would be thicker and more cheesy

    • Lynn

    Can you layer more pork chops into the slow cooker? I need to cook 8 of them.

      • Stephanie

      I was wondering the same about layering more pork chops….?

    • maude

    when i get my new slow cooker, these are first on my list. thanks for the post about the 3/1 cooker; never knew they existed or would have purchased one sooner. can’t wait to get it and make the pork chops.

    • LV
    • 5 stars

    Awesome making spaghetti now. Thank you

    • Heather Jordan
    • 5 stars

    Seasoning was just right for this and it is yummy will make again

    • Julie Dymond

    This looks great!!!!!

    • Fi111

    I found the amount of herbs & spices overpowered the recipe. Especially the pepper. Wish I could have viewed more of the comments to know what to change.
    Glad I tasted mix before putting on the pork chops as I’ll have to throw this away. I think with some changes it would be good but not as written.
    Disappointed and the star voting would not work.
    As is I would give it 1 star out of five.

      • Herb

      The herbs and spices are minimal, especially the black pepper at 1/2 teaspoon. I am unsure how that was overpowering on 4-6 pork chops with cream of mushroom soup and cream cheese.

        • Stephanie

        Lol. Maybe she used 1 TBSP instead of 1 Tsp

      • Mandy Spradlin

      Do your homework work
      Go to bed

    • Amanda

    I found that bone in chops will actually splinter when cooked in a slow cooker. I had a terrible time getting the tiny fragments out of the pork.