My aunt refuses to share this recipe at potlucks because everyone loses their minds over it. Only 3 ingredients and your family will be fighting over

Serve the pork chops hot with plenty of the velvety ranch gravy over mashed potatoes, rice, or noodles so everyone can mop up every last bit.

Variations & Tips

To keep this true to the “only 3 ingredients” promise, the base recipe uses just pork chops, dry ranch mix, and cream of chicken soup, but you can tweak it slightly if you’re not worried about the strict count. For a richer flavor, swap one can of cream of chicken soup for cream of mushroom or cream of celery.

If you prefer boneless pork chops, use the same weight and reduce the cook time slightly (check around 5 to 6 hours on LOW) so they don’t dry out. You can also use a small pork loin roast cut into thick slices if that’s what you have on hand. For extra tang, stir in a splash of milk or sour cream at the very end to loosen and brighten the gravy.

If your slow cooker runs hot or your chops are thin, start checking doneness early; pork is safe at 145°F with a 3-minute rest, though these are meant to be cooked longer until tender. Always place raw pork into the slow cooker right after opening the package and wash your hands, cutting boards, and any utensils that touched the raw meat with hot, soapy water.

Refrigerate leftovers within 2 hours in a shallow container, and reheat gently on the stove or in the microwave until steaming hot, adding a spoonful of water or milk if the gravy thickens too much.