Tender Slow-Cooked Pork Chops

This nostalgic Crockpot pork chop recipe transforms basic ingredients into a mouthwatering comfort meal that my family requests every Sunday. The slow cooking process creates fall-off-the-bone tender meat swimming in a rich, velvety gravy that'll have everyone asking for seconds.

I first made these pork chops during a particularly hectic week when I needed something effortless but impressive. The aroma that filled our home convinced me this would become a staple in our dinner rotation and five years later it still is.

Ingredients

• Bone in pork chops: these provide more flavor than boneless but either works beautifully – look for chops about 1 inch thick with good marbling
• Cream of mushroom soup: creates a rich base for the gravy – choose the original version not the low sodium for best flavor
• Cream of chicken soup: adds depth and creaminess – helps balance the mushroom flavor perfectly
• Chicken broth: thins the gravy to the perfect consistency – use low sodium if you prefer to control salt levels
• Ranch dressing mix: the secret ingredient that adds herbs and tang – an entire packet gives the best flavor profile
• Garlic powder: infuses the meat with savory notes – use fresh if you prefer but powder distributes more evenly
• Onion powder: provides aromatic sweetness – much milder than using fresh onions
• Salt and pepper: enhances all other flavors – be generous with the pepper for best results
• Fresh parsley: brightens the finished dish with color and freshness – flat leaf has more flavor than curly varieties

Step-by-Step Instructions

Season the Pork Chops:

Remove pork chops from refrigerator about 15 minutes before cooking to take the chill off. Pat them completely dry with paper towels to help seasonings adhere better. Sprinkle both sides generously with garlic powder, onion powder, salt, and pepper using your fingers to press the seasonings into the meat. Make sure to season the edges of the chops as well for complete flavor.

Make the Gravy:

In a large mixing bowl combine cream of mushroom soup, cream of chicken soup, and chicken broth. Whisk vigorously until completely smooth with no lumps remaining. This may take a minute or two of consistent whisking. Add the entire packet of ranch dressing mix and whisk again until fully incorporated. The mixture should be smooth but not too thick as it will thicken slightly during cooking.

Assemble in the Crockpot:

Spray your slow cooker with nonstick cooking spray or use a slow cooker liner for easier cleanup. Arrange the seasoned pork chops in a single layer on the bottom of the crockpot making sure they don't overlap too much. If you need to stack them, slightly stagger them so they cook evenly. Pour the gravy mixture evenly over the pork chops ensuring each chop is completely covered. Use a spoon to move some of the gravy between and under the chops.

Cook:

Cover the crockpot with its lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The pork chops are done when they reach an internal temperature of 145°F and are fork tender but not falling apart. Try not to open the lid during cooking as this releases heat and can add 20 to 30 minutes to the cooking time. The gravy will thicken beautifully as it cooks.

Serve:

Carefully remove the pork chops using tongs; they will be very tender. Place them on a serving platter or individual plates. Stir the gravy in the crockpot and taste for seasoning, adjusting if necessary. Spoon generous amounts of gravy over each pork chop. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately with your choice of sides.

The ranch dressing mix is truly the magic ingredient in this recipe. I discovered it by accident when I ran out of onion soup mix one day. The herbs and tangy notes it adds create a depth of flavor that elevates these pork chops from good to absolutely craveable. My husband now refuses to eat pork chops prepared any other way.

Storing and Reheating

These pork chops store beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually intensify overnight making leftovers something to look forward to. When reheating, slice the pork chops into smaller pieces first, then warm them gently in the microwave or stovetop with plenty of gravy to prevent drying out. Add a splash of broth if the gravy has thickened too much in storage.

Perfect Pairings

While mashed potatoes are the classic companion to these saucy pork chops, consider serving them over buttered egg noodles, rice, or even creamy polenta for a delightful twist. For vegetables, I find that something with a bit of brightness works wonderfully – green beans with lemon, roasted asparagus, or a simple side salad with vinaigrette helps cut through the richness of the gravy. For a complete comfort meal, add homemade buttermilk biscuits to sop up every last drop of that incredible gravy.

Troubleshooting Tips

If your pork chops turn out tough rather than tender, they were likely overcooked or the cut was too lean. Look for chops with good marbling next time and check them at the minimum cooking time. Remember that bone in chops stay juicier during the long cooking process. If your gravy is too thin, simply remove the pork chops when done, transfer the gravy to a saucepan and simmer until reduced to your desired consistency, or whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water.

Recipe FAQs

→ Can I use boneless pork chops instead of bone-in?

Yes, both boneless and bone-in pork chops work well in this recipe. Bone-in chops tend to have slightly more flavor and moisture, but boneless will still be delicious and might be easier to serve. The cooking time remains the same for both varieties.

→ What if I don't have ranch dressing mix?

If you don't have ranch dressing mix, you can create a substitute using 1 teaspoon dried dill, 1 teaspoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Alternatively, Italian dressing mix can work as a different but still delicious flavor profile.

→ Can I make this dish dairy-free?

To make a dairy-free version, use dairy-free cream soup alternatives (available at many grocery stores) or make a homemade substitute using dairy-free milk, broth, and flour as a thickener. Be sure to check the ranch seasoning ingredients as some brands contain buttermilk powder.

→ What sides pair well with these pork chops?

These creamy pork chops pair beautifully with mashed potatoes, rice, egg noodles, or polenta to soak up the delicious gravy. For vegetables, consider steamed green beans, roasted asparagus, or a simple garden salad for a complete meal.

→ Can I freeze leftovers?

Yes, leftovers can be frozen for up to 3 months in an airtight container. The creamy sauce might separate slightly when thawed, but gently reheating on the stovetop or microwave while stirring occasionally will help recombine it. Add a splash of broth if needed to thin the sauce.

→ How thick should the pork chops be?

Pork chops about 1-inch thick work best for this slow cooker method. Thinner chops may cook too quickly and become dry, while much thicker cuts might need additional cooking time. Always check for an internal temperature of 145°F (63°C) followed by a 3-minute rest for food safety.