This slow cooker 3-ingredient ranch pork chops recipe is the exact one my aunt brings to every family potluck—and also the one she pretends is “super complicated” when people beg for it. The truth? It’s literally three pantry ingredients and a slow cooker, and somehow everyone loses their minds over the tender, fall-apart pork and the rich, creamy ranch gravy.
It’s the kind of Midwest comfort food that feels like a hug after a long workday: toss it in before you leave, come home to golden pork chops swimming in velvety sauce, and watch your family fight over seconds.
These ranch pork chops are all about the gravy, so they’re perfect over fluffy mashed potatoes, egg noodles, or steamed white rice to soak up every drop. Add a simple veggie like roasted green beans, buttered corn, or a bag of frozen mixed vegetables warmed on the side for an easy weeknight plate.
If you’re stretching the meal for a crowd, serve with a crisp green salad and some warm dinner rolls or crusty bread so no one leaves even a smear of that ranch gravy behind.
Slow Cooker 3-Ingredient Ranch Pork Chops
Servings: 4
Ingredients
2 to 2 1/2 pounds bone-in pork chops (about 4 medium chops, 3/4- to 1-inch thick)
2 (10.5-ounce) cans condensed cream of chicken soup
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
In a medium bowl, whisk together the dry ranch seasoning mix and the condensed cream of chicken soup until smooth and evenly combined. This will be your creamy ranch gravy base.
Spread a thin layer (about 1/2 cup) of the ranch gravy mixture over the bottom of the slow cooker to keep the pork chops from sticking.
Pat the bone-in pork chops dry with paper towels to help them brown slightly and hold their texture. Arrange the chops in a single layer in the slow cooker, overlapping just a bit if needed.
Pour the remaining ranch gravy evenly over the pork chops, making sure each chop is well coated and the sauce is pooling around them.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pull away from the bone but are not completely falling apart.
Once cooked, gently lift the pork chops out with a wide spatula, keeping as much of the creamy ranch gravy on top as possible. Stir the remaining gravy in the slow cooker to smooth it out, then spoon it generously over the pork chops for serving.
