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You’re going to love these Easy Crock Pot Pork Chops. They cook low and slow in a creamy, savory gravy until the pork is tender, juicy, and full of flavor. With just four ingredients and five minutes of prep time, this is an easy dinner to start in the morning and have ready by dinnertime.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
This recipe is the only way I make chops in the crockpot! They always come out tender, juicy, and full of flavor. The gravy is excellent. I use bone-in pork chops only. Thanks for sharing this recipe! – Mary
We discovered this recipe a few months ago and it is my favorite way to eat pork chops. It is a family favorite! – Melissa
I am a big fan of crock pot meals and this is a favorite recipe for my family. When grandkids are with us they clean their plates clean when I serve. They enjoy the sauce over the mash potatoes too. So…kid approved, Grandma happy! 😊 – Carol
Great-Grandpa’s Famous Pork Chops
This recipe came from my great-grandpa and was passed down to my mom, then to us. When my mom was in college, she would go to my great-grandpa’s house, and he would make these pork chops for her. I love that such a simple meal has become a recipe our family has continued making for generations.
My great-grandpa used two cans of cream of mushroom soup, but I like using one can of cream of chicken and one can of cream of mushroom. The combination makes a creamy, savory gravy without adding water, milk, broth, or any extra ingredients. The dry ranch seasoning adds plenty of flavor, and cooking the pork chops on low gives them time to become tender without much work from me.
🩷 Erica
Table of Contents
Ingredients You’ll Need
- Pork chops: I usually make this recipe with thin boneless pork chops, but thicker or bone-in chops can also be used with an adjusted cooking time.
- Dry ranch seasoning: A packet of ranch seasoning adds herbs, garlic, onion, and plenty of flavor without needing several separate spices.
- Condensed cream of chicken soup: This gives the gravy a creamy texture and a mild, savory flavor that goes well with pork. When I don’t have it on hand, I make my own cream of chicken soup recipe.
- Condensed cream of mushroom soup: Cream of mushroom adds richness and a deeper flavor to the gravy. When I have more time, and want more mushrooms in the gravy, I make my own cream of mushroom soup recipe.
Ingredient Additions and Substitutions
This recipe is easy to adjust based on what you have or what your family likes.
- Different condensed soups: Cream of celery, cream of onion, or golden mushroom soup can replace either of the soups in the recipe. You can also use two cans of the same kind.
- Mushroom-free option: Replace the cream of mushroom soup with another can of cream of chicken or a can of cream of celery soup.
- Homemade ranch seasoning: Homemade dry ranch seasoning works well in place of the packet.
- Onion soup mix: Some readers use dry onion soup mix instead of ranch. It changes the flavor, but it is a good option if you prefer an onion-based gravy.
- Lower-sodium option: Use lower-sodium condensed soups and a reduced-sodium or homemade ranch seasoning. There is usually no need to add salt.
- Onions and mushrooms: Place sliced onions or mushrooms underneath and around the pork chops for extra flavor.
- Potatoes and carrots: Small potatoes and chopped carrots can cook with the pork chops. If you are adding more than a couple of potatoes and carrots, double the soup mixture so there is enough sauce to coat everything.
- Extra seasonings: Black pepper, garlic powder, paprika, thyme, or fresh parsley can be added without changing the recipe too much.
- Searing the pork chops: Sear the seasoned pork chops in a hot skillet for one to two minutes per side before placing them in the slow cooker for a little more color and flavor.
I do not recommend replacing the dry ranch seasoning with bottled ranch dressing. The bottled dressing adds extra liquid and ingredients that can separate during the long cooking time.
Best Pork Chops to Use
I usually use thin boneless pork chops because that is how our family has always made this recipe. They cook quickly and become very tender in the creamy gravy. Since thin chops can overcook, start checking them after about four hours on low.
Thicker pork chops and bone-in pork chops also work well. They may need closer to the full six-hour cooking time, depending on their thickness and your slow cooker. Bone-in chops can be very tender, so lift them out carefully with a wide spatula instead of grabbing them with tongs.
Try to arrange the chops in one or two loose layers so the gravy can surround them. An oval slow cooker is helpful because the pork chops fit more evenly, but a round slow cooker will still work.
The pork chops should reach an internal temperature of at least 145 degrees F, followed by a three-minute rest. Cooking times can vary, so a meat thermometer is the best way to know when they are ready.
How to Make Crock Pot Pork Chops
- Prepare the Crock Pot. Lightly spray the inside of the slow cooker with cooking spray. Arrange the pork chops in one or two loose layers.
- Season the pork chops. Sprinkle the dry ranch seasoning over both sides of the pork chops so they are evenly coated.
- Add the soups and cook. Stir the cream of chicken soup and cream of mushroom soup together in a bowl. Spread the mixture evenly over the pork chops. Cover and cook on low for four to six hours, or until the pork is tender and reaches at least 145 degrees F.
- Rest and serve. Let the pork chops rest for three minutes, then carefully remove them from the slow cooker. Stir the gravy and spoon it over the pork chops, mashed potatoes, rice, or noodles.
Recipe Tips
- Cook on low for the best texture. High heat can cause lean pork chops to become tough or dry.
- Check thin chops early. Thin boneless pork chops may be ready after four hours, while thick or bone-in chops can take longer.
- Do not add water or milk. Use the condensed soups straight from the cans. The pork releases juices as it cooks, which thins the soup into gravy.
- Keep the lid closed. Opening the lid releases heat and can add to the cooking time.
- Skip the extra salt at first. Ranch seasoning and condensed soup already contain salt. Taste the finished gravy before adding more.
- Avoid overcrowding. One or two loose layers cook more evenly than several tightly packed layers.
- Remove the chops carefully. Very tender pork chops can fall apart when lifted from the Crock Pot. A wide spatula works well.
- Thicken the gravy if needed. Mix one tablespoon of cornstarch with one tablespoon of cold water. Remove the pork chops, stir the slurry into the gravy, and cook until thickened.
- Do not leave them on warm all day. Once the pork chops are tender, serve them or refrigerate them so they do not continue cooking and dry out.
Frequently Asked Questions
Yes. Bone-in pork chops work very well and may have a little more flavor. Depending on their thickness, they may take longer than thin boneless chops. Remove them carefully because the meat can become tender enough to fall away from the bone.
No. Thaw the pork chops completely before placing them in the slow cooker. Frozen meat can take too long to reach a safe temperature when cooked in a slow cooker.
Yes. Thick pork chops may need closer to six hours on low, while thin chops should be checked after four hours. Use a meat thermometer rather than relying only on the cooking time.
No browning is necessary. This is a true dump-and-go slow cooker recipe. However, if you want a little extra flavor, you can sear the pork chops 1-2 minutes on each side before adding the seasonings and placing them in the Crock Pot.
No. Use the condensed soups straight from the cans. Do not prepare them according to the directions on the soup label. The juices from the pork will create plenty of gravy.
If you’d like a thicker gravy, make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Remove the cooked pork chops, stir the mixture into the gravy, and heat until thickened. You can do this in the slow cooker or transfer the gravy to a saucepan.
You can, but I recommend cooking them on low whenever possible. Low heat gives the pork more time to become tender and reduces the chance of it drying out.
Pork chops can become tough when they cook too long, especially if they are thin or lean. Check thin chops early and remove them once they are tender and have reached a safe internal temperature.
Yes. Use two cans of cream of chicken soup, or replace the cream of mushroom with cream of celery, cream of onion, or another condensed cream soup.
I do not recommend it. Bottled ranch contains extra liquid, mayonnaise, and other ingredients that can separate while cooking. Use a packet of dry ranch seasoning or homemade dry ranch mix.
Yes. Cut the potatoes and carrots into small, evenly sized pieces and mix them with the soup before adding everything to the Crock Pot. If you are adding a large amount of vegetables, double the soup mixture.
It can be made gluten-free, but check each package carefully. Use condensed soups and ranch seasoning that are specifically labeled gluten-free because ingredients can vary by brand.
Make Ahead and Storage
You can mix the condensed soups together and season the pork chops the night before. Store them separately in covered containers in the refrigerator, then assemble everything in the slow cooker in the morning.
Keep leftover Crock Pot Pork Chops and gravy in an airtight container in the refrigerator for up to three to four days. Reheat them gently in the microwave or in a covered skillet over low heat. Add a small splash of milk or broth if the gravy becomes too thick.
You can also freeze the cooked pork chops and gravy for up to two months. The creamy gravy may separate slightly after freezing, but stirring it well as it reheats will help bring it back together. Thaw frozen leftovers overnight in the refrigerator before reheating.
If you need to make this recipe faster, try our Instant Pot Pork Chops recipe.
Pairing Ideas
I almost always serve these pork chops with creamy homemade mashed potatoes because they soak up all that ranch gravy. They are also good with cooked rice, egg noodles, roasted baby potatoes, or buttered noodles. Add steamed broccoli, roasted green beans, glazed carrots, grilled corn salad, a simple green salad, or warm dinner rolls for an easy family dinner.
More Crock Pot Recipes
If you love easy, hands-off meals like these Crock Pot Pork Chops, be sure to check out some of our other favorite crock pot recipes. From classic Slow Cooker Roast to comforting Crock Pot Chicken Noodle Soup, these recipes make family dinners a breeze. Let your slow cooker do the work!
These Easy Crock Pot Pork Chops have been a favorite in our family for generations, and I hope they become a regular dinner at your house too. When you make them, please leave a comment and star rating below. I would love to hear how they turned out and what you served with them! 💛
Easy Crock Pot Pork Chops
Video
Ingredients
- 8 pork chops, thinly sliced (about 2 pounds)
- 1 ounce Hidden Valley Ranch Dressing Mix, (or 3 tablespoons)
- 1 can condensed cream of chicken soup, 10.5 ounces
- 1 can condensed cream of mushroom soup, 10.5 ounces
Instructions
- Lightly spray the inside of the slow cooker with cooking spray. Arrange the pork chops in one or two loose layers.
- Sprinkle the dry ranch seasoning evenly over both sides of the pork chops.
- Stir the cream of chicken soup and cream of mushroom soup together in a separate bowl. Spread the soup mixture evenly over the pork chops.
- Cover and cook on low for 4 to 6 hours, or until the pork chops are tender and reach an internal temperature of at least 145 degrees F. Let the pork rest for three minutes, then serve with the gravy over mashed potatoes, rice, or egg noodles.
Equipment
- Crock Pot (Slow Cooker)
- Cooking Spray
Notes
- Use the condensed soups straight from the cans. Do not add water or milk.
- For the best texture, cook the pork chops on low rather than high.
- Begin checking thin boneless pork chops after four hours.
- Thick or bone-in pork chops may require closer to six hours.
- Thaw frozen pork chops completely before placing them in the slow cooker.
- Use low-sodium condensed soups if you are sensitive to salt.
- Cream of celery, cream of onion, or another can of cream of chicken can replace the cream of mushroom soup.
- Do not substitute bottled ranch dressing for the dry ranch seasoning.
- To thicken the gravy, mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the hot gravy.
- Store leftovers with the gravy in the refrigerator for up to three to four days.
- If you need to make this recipe faster, try our Instant Pot Pork Chops recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Our’s turned out Awesome! I did not have to use the whole packet; just used the ranch powder as if i were seasoning a steak on the grill and it turned out perfect. This recipe will most definitely be a keeper in our house.
The pork chops turned out wonderful. They were a little salty, but we limit our salt. I also made brown rice. It was awesome this will be on the menu often. I may use half of the ranch next time just to see if it is less salty. Either way I will make often. Thank you loved it!
I have a Hidden Valley 1.0 oz of Oringal Ranch Salad Dressing & Seasoning Mix Packet; is this the Ranch Powder your reciepe calls for?
That will work too, we just have a large container of the same stuff. 🙂
For Erin who her husband hates cresm of mushroom, I bet cream of celery would be a good substitute. We’ll have to experiment. I will definitely try the original recipe first- sounds super easy.
or French onion.
doing this recipe and added fresh mushrooms and roasted garlic sure it is going to be a big hit on jasmine rice
Yummy!! I added frozen peas to the crockpot an hour before serving and it gave it a nice little crunch 🙂
Thanks for the great idea!
I just realized the I bought the hidden valley ranch dip instead of dressing this should still work right! I hope so because I did put it together and is cooking!
I also bot the HV ranch dried seasoning for dips – will it be ok? I just put it in crockpot. Answers pls ASAP. Feeling worried!!
It should be ok! I haven’t tried it that way but I don’t think the two seasoning packets are all that different.
I have 3 bone in chops only should I only use 1 can of cream of mushroom? I’m trying it w cream of mushroom only this time! Maybe some milk or broth?
Yeah you could do that… I would probably do a little milk with some chicken bouillon added.. that way it won’t get too watery hopefully
I have only four thin slices pork chops will that work ok
That should be ok, maybe just do one can of “cream of”.. choose your favorite 🙂
So I only have 1 can if cream of chicken can I do 1/2- 1 can if water instead of the other can if cream of mushrooms?
I’m a little confused what you are asking here?? If you can sub one of the cans for water?
I make this all the time and only use one can of cream of chicken and it taste great!!
I don’t have the powdered ranch dressing. Would some regular
Hidden valley ranch dressing be ok to substitute?
I wouldn’t recommend it.. it would be adding a lot of added far, plus it might make it taste funny. There are recipes out there for powdered ranch dressing, I would recommend making your own powdered ranch before using bottled ranch.
Made this tonight for my husband`s b-day and it was rockin` good!!!
My Husband hates cream of mushroom soup, can I use two can of the cream of chicken?
Yes, that would work fine.
What cut of pork do you use? Is it the thin boneless sirloin chops or something else? Thanks.
At the butcher they are just called boneless thin porkchops. Ask your butcher, I’m sure he will know what you’re talking about.
Just put this in the crockpot! I only had thick, frozen chops, but I followed your directions anyway! Let’s see how this goes……..
How did it turn out? My chips are frozen to
We had this tonight and it was really good.
I had the same problem, the pork chops were really moist but too salty. Anybody have ideas how to fix that?
Yes use a fourth of a cup of ranch dressing in bottle. Works just as good as package but not so salty
I make my own Ranch Blend Seasoning, omitting salt so I can control salt content. 1. It tastes so fresh and so good. 2. And knowing your getting away from all the chemicals is a win win. Read the bold print on the bottom of the packages. If they honestly listed what was in them we would all freak out probably lol. 3. Will help with all kinds of health issues that effect 40% of the United states.
I’ve also made Taco Seasoning blends and Lipton onion blends. 2-3 tablespoons of it equals 1 package. We made tacos the other night, best tacos ever!
What recipe so you us for salt free ranch? I have a salt free taco mix that’s great already. TIA
Shawn, what is your recipe for your ranch dressing? Please post it.
Deb J. Thank you
Could you share the ingredients for your ranch dressing?
Hi I saw the Wright up that you make your own Ranch dressing without salt, is there any chance I could have the recipe for it please.
Hi ,
I’d love to know what you substituted for the ranch dressing???
Make your own Ranch dressing with less salt and use low sodium soup. Helps alot.
We had this the other night and really liked it. I forgot to spray the crockpot but it didn’t matter – no sticking. Served over brown rice. Also, the pork chops were so moist, they literally fell apart. Wonderful, easy dish that I didn’t have to write down to remember. Thanks for a great recipe!
That’s what I intend to do… Serve it over Brown Rice!
No water?
Do you use the large cans of soup (family size) or the same 10 oz. cans?
The 10 oz. cans.. Not the family size
Ive used chicken !
Do you add water as per can instructions or use cans that don’t require water. Thank you.
Sorry Emily. Saw the answer to my question further down.
You poor thing! All those questions and only four ingredients 🙂
I’m putting this together right now, and trying to find out if I need to add water. Can someone please help me out??
Nope, you do not need to add water to this recipe
Going home at lunch time to throw this in teh crock pot for dinner! Can’t wait.
This was so delicious and easy!!! It is definitely going in the rotation! Thank you so much!
My crock pot only held 6 pork chops I had 9 would it have been ok to stack the chops. I’m cooking this now. For future reference.
How’d it turn out? I’m doing this right now. Small crock pot so I just stacked them. We’ll see how it goes.
Thanks. You guys are awesome.
Tthis dish is just to easy to be so “GREAT” I doubled the quantity for
8 and all 8 ate every bite. Loved it so much they are already asking for the meal again soon. I served creamed potatoes and hot biscuits.
For desert, I served chocolate cobbler.
Glad you like it and your chocolate cobbler sounds amazing!
This was so delicious I made it Monday and am making it again on Thursday lol
What would the Carbs and Calories on this yummy Dish
We are still working on a nutritional calculator for our site. Currently we don’t have a way to calculate this here on our site. There are many calculators online to choose from in the meantime that may answer your question. Hope this helps!
Just so you know, this reply to another comment is the only way I could find to comment, I could not use your recipes because I couldn’t even find it or get to itbunder all the pop ups and ads. So frustrating.
I am so sorry you experienced this with our site. We will do our best to work with our ad managers to fix this problem. Thanks for the heads up and we will try to get this resolved so it is easier to leave a comment.
When you doubled the quantity for 8, did you also double the ingredients?