Description
Tender pork chops smothered in a rich, creamy ranch sauce with garlic and herbs—perfect for an easy weeknight dinner that cooks itself!
Ingredients
Scale
For the Crust:
- For the pork chops:
- 4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 (1 oz) packet dry ranch seasoning
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- For finishing:
- 1/2 cup heavy cream
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh chopped parsley (for garnish)
Instructions
1. Prepare the Crust:
- 1. Season pork chops with salt and pepper.
- 2. Heat olive oil in a skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden (optional but recommended).
- 3. In a bowl, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic, parsley, and onion powder.
- 4. Place seared pork chops in the slow cooker and pour sauce mixture over them.
- 5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until pork reaches 145°F internally.
- 6. Remove pork chops. Stir heavy cream into the sauce. For a thicker sauce, mix cornstarch with 1 tbsp water and stir into the sauce.
- 7. Return pork chops to the slow cooker, spoon sauce over them, and cook uncovered for 10-15 minutes.
- 8. Garnish with fresh parsley before serving.
Notes
For extra flavor, add 1/2 cup grated Parmesan to the sauce. Serve over mashed potatoes or egg noodles. Do not overcook pork chops—they will dry out.