21 March 2014

Slow Cooker Pork Chops with Golden Ranch Gravy

Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
Slow Cooker Pork Chops with Golden Ranch Gravy

These slow cooker pork chops have 3 main ingredients, is easy to make and makes it's own delicious gravy.  Can you ask for more?

When I first saw this recipe, I couldn't believe it would be as good as it was.

Seriously.  A can of soup, a package of dressing mix and that's it?  I tried something similar with chicken breast a few years ago and never wanted to make it again, so why this caught my eye is beyond me.

Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
Only 3 ingredients

I figured at least the pork chops wouldn't be dry as dust like the chicken breasts were--I used center cut bone-in rib chops here--but I recently discovered that it was chicken breast that I didn't like cooked in the crock pot.

You don't have to brown the chops if you don't want to.  The original recipe didn't call for it, but I have found that browning first adds tons of flavor, so it's 5-10 minutes extra prep time that's well worth it to me.

Anyway, these are delicious and I served them with the makes-itself-gravy over jasmine rice.  

This one's a keeper.  Enjoy.

Slow Cooker Pork Chops with Golden Ranch Gravy

  • 4 center-cut rib pork chops (bone-in or boneless)
  • 1 can (10.75 oz) cream of chicken soup
  • 1 envelope ranch dressing mix 
  • 1 tbs butter

Melt butter in a large heavy skillet over medium heat.  Brown pork chops well on both sides.  Remove chops from pan and place in slow cooker.

Add the soup and ranch dressing mix to the same pan the pork chops were browned in.  Mix well and heat.

Pour soup mixture over pork chops in slow cooker.  Cover and cook on HI 3-4 hours or LOW 4-6 hours.

Serve over rice.

Makes 4 servings

Slow Cooker Pork Chops with Golden Ranch Gravy #SlowCooker #CrockPot #PorkChops
Slow Cooker Pork Chops with Golden Ranch Grave

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Angela said...

Do you add of water to this dish?

Judith Hannemann said...

Nope, no water.

Angela said...

Tks. I'm making this now using the bone - in chops and browned them as you mentioned.

Judith Hannemann said...

I love bone-in chops Angela--adds SO much more flavor and never dry. I couldn't believe how good this was for so few ingredients!

Barri Johnston said...

Made this recipe and the pork chops with bone-in were AMAZING!!!!!!! My husband AND children absolutely loved it!!! Thank you!

Judith Hannemann said...

Glad you liked it!!! Who can believe it's so easy too!!

Kitty Schuller said...

Wonder how this would work in the oven? How long would it cook in the oven?

Judith Hannemann said...

I'd do it for about 1 hour aat 350 or 375 Kitty. I'd also cover the casserole dish. I'd also try it stove-top as well. Whatever method you use, I'd brown the chops first. With either oven or stovetop, I'd add a little bit of water to the soup mixture as I find the crock pot seems make a lot of condensation, so I use little or no water when I use a crock pot.

Leah Torres said...

My husband doesn't care for ranch. Any suggestions for a substitute? Maybe mayo or sour cream? A combination of both?

Judith Hannemann said...

Hi Leah, maybe substitute a pkg of Good Seasons Italian or Garlic & Herb. They'd taste very good.

It's not the liquid bottled dressing here--it's the dry mix you're using in cream soup, so whatever flavor you think he'd like.

You can stir in a little sour cream to the gravy right before you serve it though, that'd probably be very tasty.

rosemary card said...

Can you help please Where would i get Ranch Dressing in the UK or what would be used instead please.

Judith Hannemann said...

Rosemary, there are a few recipes to make it yourself--I will find one for you and post it right here in the comments. Actually my sister lives in UK and brings it back with her, but I understand there's something called "The American Food Store" there, but the prices are OUTRAGEOUS she said. Hand on I'll find one for you.

Judith Hannemann said...

Here's one that just about as good as any other, but you do need to find dehydrated buttermilk powder. They all use that. Off the top of my head, an *adequate* substitute for that might be just dry milk powder--but it won't have the sharpness. If you can't get that product in like Tesco, try AmazonUK or under these circumstances, I would recommend the American Food Shop--as this substance has many uses!!

Mendy Warren said...

would it taste as good over egg noodles? not a fan of rice.

Judith Hannemann said...

Sure Mendy--LOL funny, I'm not a fan of noodles really so that's why I generally use rice!

mikki r said...

Thank you, thank you for sharing this. So simple yet so yummy! I used petite pork ribs and they were so tender and fell off the bone. Our new favorite :)

Judith Hannemann said...

I am so glad you liked this. It was really hard to believe so few simple ingredients could produce such a tasty dish!

Julie Anderson said...

Does the 1 can of soup and 1 ranch pack make enough sauce? My husband does like extra, so would it be too much if I added another can of soup and another ranch?

Judith Hannemann said...

That'd be good Julie--as this really doesn't make enough gravy for gravy lovers, like if they want it on potatoes too. I'd have had to do the same for my late husband. He liked a bit of potatoes or meat with his gravy if you get me here!!!!

cmarie munz said...

This was excellent! I doubled the recipe, cooked them on high for 2 hours then low for 4 more- everyone raved about it!!! I added about a half can of chicken broth just to thin the cream of chicken soup a little, it was a hit!!!

Judith Hannemann said...

I am so happy you liked it! Thinning the gravy with broth was a stroke of genius!!! The gravy is pretty thick, but I tend to like thick gravy, but there's not much of it, so I LOVE your idea for extending it.

Melissa said...

I used your recipe for dinner last night and it was awesome! Great tips and a great recipe. Thanks Judith!

Judith Hannemann said...

Glad you liked it Melissa!!