Thick pork chops cook gently in a creamy ranch gravy for an easy, comforting dinner. Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce.
This recipe is inspired by the photo.
Ingredients — 4 servings
- 4 thick pork chops, about 1 inch thick, fully thawed
- 1 packet ranch seasoning, approximately 28 g
- 1 can condensed cream of mushroom soup, approximately 295 g
- ½ cup (120 ml) water or low-sodium chicken broth
- ¼ teaspoon black pepper, optional
- Chopped fresh parsley, optional, for serving
Preparation
- Prepare the sauce. In a bowl, stir together the condensed cream of mushroom soup, ranch seasoning, and water or broth until well combined. Add black pepper if desired.
- Arrange the pork chops. Place the chops in the slow cooker, keeping them in a single layer where possible. A little overlap is fine.
- Add the creamy mixture. Spoon the sauce over the chops, spreading it evenly across the surface.
- Slow cook. Cover and cook on LOW for approximately 4–6 hours. Start checking at 4 hours because cooking time varies with the thickness of the chops and your slow cooker.
- Check doneness. Measure the temperature in the thickest part of a chop, avoiding the bone. The pork should reach 145°F / 63°C, followed by a 3-minute rest. Avoid cooking longer than necessary, especially with lean loin chops.
- Finish the gravy. Transfer the chops carefully to a serving plate. Stir the sauce until smooth, then spoon it generously over the meat. Garnish with parsley if desired.
For a thicker gravy
Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Remove the cooked chops, stir the slurry into the sauce, and cook on HIGH for 10–15 minutes, or until thickened. If your slow cooker does not simmer sufficiently, thicken the gravy in a small saucepan instead.
Serving ideas
- Creamy mashed potatoes and green beans
- Steamed rice and roasted carrots
- Buttered egg noodles and broccoli
- Crusty bread and a fresh salad
Helpful tips
- Choose thick chops for better results; thin chops can dry out quickly.
- Use condensed soup straight from the can, adding only the liquid listed above.
- Taste the finished gravy before adding salt, since ranch seasoning and condensed soup are already salty.
- Cream of chicken soup can replace cream of mushroom soup.
Storage
Refrigerate leftovers with their gravy in an airtight container within 2 hours. Keep for 3–4 days. Reheat gently until the pork and sauce reach 165°F / 74°C, adding a splash of water if the gravy becomes too thick.
