Pork chops have an unfair reputation for turning out dry and tough on weeknights, but your Crockpot is about to change that forever. With just five everyday ingredients and five minutes of morning prep, these slow cooker ranch pork chops braise gently in a velvety herb-and-garlic gravy until they are literally fall-apart tender. Whether you use thick bone-in rib chops or boneless loin chops, the tangy buttermilk ranch and savory pan gravy keep every bite succulent.
Why These 5-Ingredient Slow Cooker Ranch Pork Chops Never Dry Out
When cooked over high direct heat, lean pork loin loses moisture rapidly. If you love our quick pan-seared garlic butter pork chops on nights when you want a crispy sear, you will adore these slow cooker ranch pork chops on busy days when you want zero stovetop babysitting and a generous pot of rich, spoonable gravy.
Instead of relying on sodium-heavy canned condensed soups, we build a silky 5-ingredient gravy using chicken broth, sour cream (or cream cheese), butter, and dry ranch seasoning. It is a standout family favorite in our easy crockpot dinners collection and tastes incredible spooned over creamy garlic mashed potatoes and roasted garlic Parmesan asparagus.
The 5 Simple Ingredients for Slow Cooker Ranch Pork Chops
Here is everything you need to toss into the slow cooker:
- Thick-Cut Bone-In or Boneless Pork Chops: Four to six thick-cut pork chops (about 1-inch to 1.25-inches thick, totaling 2.5 pounds). Thicker chops hold up best to slow braising!
- Dry Ranch Seasoning Mix: One 1-ounce packet of buttermilk ranch seasoning provides all the savory herbs, garlic, onion, and tangy buttermilk flavor.
- Chicken Bone Broth (or Cream of Chicken Soup): One cup of rich low-sodium chicken broth whisked with 2 tablespoons of cornstarch creates a glossy, scratch-made gravy (or use 1 can of condensed cream of chicken soup for the classic retro method).
- Unsalted Butter: Four tablespoons (1/2 stick) of sliced butter placed over the chops bastes the pork in rich flavor as it cooks.
- Full-Fat Sour Cream (or Cream Cheese): Half a cup of room-temperature sour cream whisked into the warm juices at the end transforms the broth into a velvety, restaurant-style ranch gravy.
Step-by-Step Instructions for Fall-Apart Pork Chops
Follow this foolproof method for tender pork chops and creamy herb gravy:
- Optional Quick Sear: If you have 3 extra minutes, sear the pork chops in a hot skillet with 1 tablespoon of butter for 90 seconds per side for golden color, or place them directly into a greased 6-quart slow cooker.
- Season and Layer: Arrange the pork chops in the slow cooker. Sprinkle the dry ranch seasoning packet evenly over the chops, pour the 1 cup of chicken broth around the sides, and dot the top with the 4 tablespoons of sliced butter.
- Cook Low and Gentle: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 hours) until the pork chops are fork-tender. Avoid cooking longer than 5 hours on low, especially if using lean boneless loin chops.
- Whisk the Creamy Ranch Gravy: Transfer the tender pork chops to a warm serving platter and tent with foil. Whisk 2 tablespoons of cornstarch into the ½ cup of room-temperature sour cream, then whisk that mixture directly into the hot slow cooker drippings. Cook on HIGH for 5 to 8 minutes until thickened and velvety.
- Return Chops and Serve: Nestle the pork chops back into the creamy ranch gravy, garnish with fresh chopped parsley, and spoon generously over mashed potatoes or rice!
Pro Tips for Choosing & Cooking Crockpot Pork Chops
Keep these kitchen-tested pointers in mind for 10/10 results:
- Avoid Thin Breakfast-Cut Chops: Thin 1/2-inch pork chops cook in under 2 hours and can dry out in a slow cooker. Always choose 1-inch thick center-cut rib or loin chops.
- Bone-In vs. Boneless: Bone-in rib or shoulder chops have extra marbling near the bone and stay juicy the longest, while thick boneless chops are great for kids and easy slicing.
Slow Cooker Ranch Pork Chops and Gravy (5 Ingredients)
Make melt-in-your-mouth slow cooker ranch pork chops smothered in a creamy 5-ingredient buttermilk ranch pan gravy with just 5 minutes of prep.
Equipment
- 6-quart slow cooker
- Small whisk
- Serving platter
- Measuring cups
Ingredients
Instructions
- 1Arrange the thick-cut pork chops in the bottom of a greased 6-quart slow cooker (optional: sear first in a skillet for 90 seconds per side for golden color).
- 2Sprinkle the dry Ranch seasoning mix and black pepper evenly over the pork chops. Pour the chicken broth around the edges and top the chops with the sliced pats of butter.
- 3Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 hours) until the pork chops are fork-tender.
- 4Remove the cooked pork chops to a warm plate and tent loosely with foil.
- 5In a small bowl, whisk the 2 tablespoons cornstarch into the room-temperature sour cream until smooth, then whisk into the hot liquid in the slow cooker. Cook on HIGH for 5 to 8 minutes until thickened into a silky ranch gravy.
- 6Return the pork chops to the slow cooker, spoon the warm gravy over the top, garnish with fresh parsley, and serve.
Notes
- Cream of Chicken Variation: If you prefer the classic Southern condensed soup version, replace the chicken broth and cornstarch with 1 can (10.5 oz) condensed cream of chicken soup plus 1/3 cup water.
- Storage: Store leftover pork chops submerged in the ranch gravy in an airtight container in the refrigerator for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: American
Servings: 6
Keyword: slow cooker ranch pork chops, crockpot ranch pork chops and gravy, 5 ingredient slow cooker pork chops, tender crockpot pork chops
