Description
Tender pork chops smothered in a creamy ranch sauce, slow-cooked to perfection for an easy yet flavorful weeknight meal. Serve over mashed potatoes or rice for a comforting dinner.
Ingredients
Scale
For the Crust:
- For the Pork Chops:
- 4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the Creamy Ranch Sauce:
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (1 oz) packet dry ranch seasoning mix
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- For Garnish:
- Fresh chopped parsley (optional)
Instructions
1. Prepare the Crust:
- 1. Season the pork chops evenly on both sides with garlic powder, onion powder, salt, and black pepper.
- 2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown (they don’t need to be fully cooked). Transfer to the slow cooker.
- 3. In a medium bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, Parmesan cheese, and minced garlic until smooth.
- 4. Pour the sauce over the pork chops in the slow cooker, ensuring they are fully coated.
- 5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until pork chops are tender and reach an internal temperature of 145°F (63°C).
- 6. Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or noodles.
Notes
For thicker sauce, remove pork chops after cooking and whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Simmer on HIGH for 10-15 minutes until thickened. Bone-in chops stay juicier, but boneless can be used (reduce cook time by 30-60 minutes).