Dot the tops of the pork chops with the pieces of butter, spacing them out so they melt evenly over the meat.
Cover and cook on LOW for 4–6 hours, or on HIGH for about 2–3 hours, until the pork chops are tender but still hold their shape. Cooking time can vary depending on your slow cooker and the thickness of the chops.
Once done, taste the cooking juices and adjust seasoning with a pinch of salt and pepper if needed. Serve the pork chops with some of the warm ranch-infused juices spooned over the top.
Variations & Tips
If you grew up in a house where a little extra richness was never turned away, you can stir a few ounces of softened cream cheese into the hot cooking juices at the end for a thicker, creamier sauce—still low carb, but a bit more indulgent. For a touch of brightness, add 1–2 teaspoons of lemon juice to the broth before cooking; it gives the dish a gentle lift without fighting the ranch flavor. Bone-in pork chops work just as well here, though they may need an extra 30–60 minutes on LOW to become tender. If you like a bit of color, quickly sear the seasoned chops in a hot skillet with a drizzle of oil for 2–3 minutes per side before placing them in the slow cooker; that little bit of browning adds a deeper, old-fashioned flavor. You can also tuck a few sliced mushrooms or a handful of sliced onions around the chops—both stay fairly low carb and soak up that ranchy broth. For a lighter hand with sodium, use a reduced-salt ranch mix and low-sodium broth, then salt to taste at the end, just like our mothers did when they seasoned from the stove instead of the box.
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