Kitchen notes · a little help before you start
Crockpot Ranch Pork Chops
Ranch pork chops have a creamy gravy with that familiar tangy seasoning running through it. The browned chops sit beneath a generous coating of sauce, ready for a hearty plate.
- Prep
- 20 min
- Cook
- 300 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 16–30 minutes
A few quick notes
1. Season the flour
Mix the flour with the initial portion of ranch powder before dredging the pork chops.
2. Brown before slow cooking
Lightly brown both sides of the coated chops in the hot skillet before transferring them to the cooker.
3. Mix the sauce separately
Combine condensed soup, sour cream and the remaining ranch powder thoroughly before spooning over the chops.
Get to know the ingredients
Boneless pork chops
The chops are listed at three-quarters-inch thickness, coated in ranch-seasoned flour before browning on both sides.
Ranch dressing mix
Divide the dry ranch mix between the flour coating and the creamy sauce rather than adding it all together.
Sour cream
Sour cream is mixed with condensed chicken soup and the remaining ranch powder for the slow-cooker gravy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Crockpot Ranch Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Tender chops with gravy
Keep the cooker covered until the chops are tender, then serve with the creamy ranch mixture spooned around them.
A little more help as you go
Heat oil before dredged chops
Heat the oil in the skillet before adding coated chops so their first cooking stage begins in a hot pan.
High or low option
The directions offer both high and low slow-cooker settings for the covered cooking stage after adding sauce.
A few questions you might have
Does all the ranch powder go in the flour?
No, use the initial spoonful in the flour and mix the remaining powder into the soup and sour cream.
Are the chops cooked only in the skillet?
The skillet lightly browns both sides, then the slow cooker finishes the chops covered in the creamy mixture.
When should I add sour cream?
Mix it with condensed soup and the reserved ranch powder before spooning the mixture over the browned chops.
Should the slow cooker be covered?
Yes, the directions specify covering for either cooking setting, continuing until the pork chops are tender.
What goes into the cooker first?
Place the browned pork chops into the slow cooker first, then spoon the prepared creamy ranch mixture over them.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
