Slow Cooker 4-Ingredient Ranch Pork Chops

Slow Cooker 4-Ingredient Ranch Pork Chops

Looking for an effortless weeknight dinner that tastes like you spent hours in the kitchen? These slow cooker ranch pork chops deliver tender, flavorful meat with a creamy sauce using just four simple ingredients. Simply layer everything in your slow cooker in the morning, and come home to a complete meal ready to serve.

Ingredients

• 4 to 6 bone-in pork chops, about 1 inch thick
• 1 packet (1 ounce) dry ranch seasoning mix
• 1 can (10.5 ounces) cream of chicken soup
• 4 tablespoons butter

Instructions

1. Place pork chops in the slow cooker in a single layer.
2. Sprinkle the dry ranch seasoning mix evenly over the pork chops.
3. Pour the cream of chicken soup over the top and dot with butter.
4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pork is tender and cooked through (internal temperature 145 degrees Fahrenheit).
5. Serve the pork chops with the creamy sauce spooned over top.

Practical Tips

Tip 1: For extra flavor, add a splash of the cooking liquid to mashed potatoes or egg noodles as a side dish. The creamy sauce pairs wonderfully with starches and helps stretch the meal further.

Tip 2: Arrange pork chops in a single layer to ensure even cooking. If they overlap, the bottom ones may cook faster than the top ones, resulting in uneven texture.

Tip 3: Use bone-in pork chops rather than boneless for better flavor and moisture. The bones help keep the meat juicy during the long cooking process.

How to Store

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. You can also freeze the cooled dish in freezer-safe containers for up to two months.

Questions and Answers

Can I use boneless pork chops instead? Yes, boneless chops will work, but reduce the cooking time by about 30 minutes on low heat. Boneless cuts cook faster and can dry out if overcooked, so check for doneness earlier.

What if I don’t have cream of chicken soup? Cream of mushroom or cream of celery soup works as a substitute. You could also use half a cup of heavy cream mixed with a quarter cup of chicken broth for a lighter option.

Is this recipe freezer-friendly? Yes, you can assemble everything in a freezer bag, label it, and freeze for up to three months. Thaw overnight in the refrigerator before cooking, or cook directly from frozen, adding one to two hours to the cooking time.