Slow Cooker Pork Chops Recipe

Alright, let’s talk about dinner. You know, that time of day when everyone’s kind of hangry, the kids are bouncing off the walls, and you’re staring into the fridge like it might magically produce a five-star meal.

Yeah, we’ve all been there.

But here’s the thing—dinner doesn’t have to be stressful. In fact, it can be stupid easy. Enter: Slow Cooker Pork Chops. Tender, juicy, smothered in a creamy, dreamy gravy that’ll make you wanna lick the bowl. And the best part? You literally toss everything in the pot, turn it on, and walk away. That’s it. No fancy skills, no last-minute panic, no burnt anything.

It’s comfort food at its finest. The kind of meal that warms you up from the inside, especially when it’s freezing outside and you’re over winter already. You know the vibe.

And honestly? This might just become your go-to. It’s the kind of recipe that gets requested. Like, “Hey, can we have those pork chops again?” kind of requested. The kind your partner gives you extra credit for, even if you didn’t do the dishes.

So yeah. Let’s make this happen.

Why This Recipe Works

Look, pork chops have a bit of a bad rep. Dry, tough, bland—like something you’d eat in a hospital cafeteria. But that’s usually because they’re cooked wrong. Too hot, too fast, no love.

The slow cooker? Total game-changer. It’s like a time machine for meat. Low and slow = tender, fall-apart goodness. No stress, no babysitting the stove. Just set it and forget it.

Plus, the gravy. Oh man, the gravy. It’s creamy, savory, a little tangy from the ranch mix, and so rich you’ll want to pour it over everything. Mashed potatoes? Yes. Rice? Absolutely. Bread? Just hand me a loaf and a spoon.

And the beauty of it? Most of the ingredients are probably already in your pantry. No special trips to the store. No obscure spices. Just real food, real easy.

A Little Background: Pork Chops & The Crock Pot

Pork chops come from the loin of the pig—kind of the lean, center-cut part. They’re versatile, affordable, and pack a ton of protein. But they’re also easy to mess up. Cook them too long or too hot, and boom—rubber.

That’s why the slow cooker is perfect. It keeps the temperature low and steady, so the meat stays juicy. No guesswork. No dry disasters.

And honestly? This method goes way back. People have been slow-cooking meat for ages—think stews, braises, Sunday dinners that simmered all day. It’s home cooking at its core. Warm, filling, and made with love (even if you just dumped everything in a pot and went to work).

So yeah. You’re not just making dinner. You’re continuing a tradition. A delicious, gravy-drenched tradition.

Common Mistakes (And How to Avoid Them)

Okay, real talk. A lot of folks mess up pork chops in the slow cooker. Not because they’re bad cooks—but because they don’t know the little tricks.

One big mistake? Using thin chops. Thin = dries out fast. Always go for thick-cut, at least an inch thick. They hold up better over hours of cooking.

Another? Skipping the seasoning. Pork is mild, so it needs flavor. Don’t just toss it in plain. Season both sides. Get that ranch mix, garlic, pepper—make it taste like something.

And here’s a sneaky one: stirring the pork while it’s cooking. Don’t do it. Just don’t. You’ll break the meat apart, and nobody wants shredded pork when they were promised chops.

Also—don’t skip the gravy thickener unless you’re cool with soup. A little cornstarch slurry at the end? Game-changer. Thick, glossy, spoonable perfection.

Ingredients Needed for the Recipe

Alright, let’s get into what you’ll actually need. And good news—it’s not a long list. Most of this stuff you probably already have.

• 1 pound pork chops (bone-in or boneless, your call)
• 1 envelope ranch dressing mix (the dry kind, not the bottled dressing)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 envelope brown gravy mix
• 1 can (10.5 oz) cream of chicken soup
• 1 ½ cups beef broth (chicken broth works too if that’s what’s in the fridge)
• 2 tablespoons cornstarch
• 2 tablespoons water

That’s it. Seriously. No weird ingredients. No hard-to-find stuff. Just simple, everyday things that come together to make something way more than the sum of its parts.

And hey—if you’re feeling fancy, a little fresh parsley on top before serving? Nice touch. But not required. This dish shines even without the garnish.

Prep Tips & Kitchen Setup

Before you start, do a quick sweep of your kitchen. Got your slow cooker? Check. Got space on the counter? Double check. Because once that thing’s on, you’re not moving it.

Also—pat the pork chops dry with paper towels. Just a quick wipe. Moisture on the surface can mess with how the seasoning sticks. And we want that flavor to cling on for dear life.

Season both sides. Don’t be shy. Rub it in a little. Think of it like giving the pork a flavor massage.

And if you wanna save time later? Mix the cornstarch and water in a small bowl ahead of time. Keep it in the fridge. That way, when it’s gravy-thickening time, you’re not scrambling.

Oh, and one more thing—let the pork sit out for 10–15 minutes before cooking if you remember. Takes the chill off, helps it cook more evenly. Not a big deal if you forget, but every little bit helps.

How to Make Slow Cooker Pork Chops?

Season the Pork Chops

Grab your pork chops and lay them out on a plate or cutting board. Sprinkle both sides with the ranch seasoning mix, garlic powder, and pepper. Make sure they’re evenly coated. No bare spots.

And again—no extra salt needed. The ranch mix and gravy mix already have plenty. If someone at the table wants more salt, they can add it later. Trust the process.

Mix the Sauce in the Slow Cooker

Now, take your slow cooker (should be clean, obviously) and dump in the brown gravy mix, cream of chicken soup, and beef broth.

Whisk it all together until smooth. No lumps. You want a nice, even sauce that’ll coat the pork evenly. If you don’t have a whisk, a fork works in a pinch.

This is your gravy base. It’ll get even better as it cooks, but start smooth, end smooth.

Add the Pork Chops

Gently place the seasoned pork chops into the sauce. Lay them flat, don’t stack them. If they overlap too much, the heat won’t circulate right, and some might cook unevenly.

It’s okay if they’re snug. Just not squished.

Don’t stir. Don’t move them around. Just close the lid and let the magic begin.

Cook Low and Slow

Cover the slow cooker and set it to low. Let it go for 6 to 7 hours.

Or, if you’re in a hurry, crank it to high for 3 to 4 hours. But low is better. More tender. More flavor. More “I can’t believe I made this” energy.

Just… walk away. Seriously. Go do laundry, watch TV, take a nap. Whatever. The slow cooker’s got this.

And whatever you do—don’t peek. Every time you lift the lid, you lose heat and slow down the cooking. Just trust it.

Remove the Pork Chops

After the time’s up, carefully take the pork chops out. Use tongs or a slotted spoon. Place them on a plate or in a bowl. They’ll be tender—like, really tender—so don’t be rough.

Set them aside. We’re gonna thicken the gravy next.

Thicken the Gravy

In a small bowl, mix the cornstarch and water until smooth. It should look like milk. No lumps.

Turn the slow cooker to high if it’s not already. Pour the cornstarch mixture into the sauce and whisk it in.

Let it cook for 5 to 10 minutes, stirring occasionally, until the gravy thickens up. It’ll go from soupy to silky. That’s what you want.

If it’s still too thin, mix another teaspoon of cornstarch with a little water and add it. But go slow—too much and it’ll get gloopy.

Serve and Enjoy

Now, put a pork chop on each plate. Spoon that thick, creamy gravy all over it. Seriously—drown it. That’s the good stuff.

Pair it with mashed potatoes, rice, or even buttered noodles. Maybe a side of green beans or a simple salad. Keep it cozy.

And if someone wants to sprinkle extra pepper or salt? Let ‘em. But honestly? It’s perfect as-is.

Variations and Dietary Options

Not everyone eats the same way, and that’s cool. Here are some easy tweaks to make this recipe work for different diets.

Gluten-free? No problem. Use a gluten-free ranch mix, gluten-free gravy mix, and gluten-free cream of chicken soup. Most big brands have GF versions now.

Dairy-free? Cream of chicken soup usually has milk, so swap it for a dairy-free alternative or even a can of condensed mushroom soup (dairy-free version, of course).

Low-carb or keto? Skip the cornstarch. Use arrowroot powder or xanthan gum instead—just a tiny bit. Or, don’t thicken the gravy at all and call it a sauce. Still delicious.

Want more flavor? Add a splash of Worcestershire sauce or a pinch of smoked paprika. Maybe some onion powder or dried thyme. Go wild.

Or, if you’re feeling adventurous, swap the ranch mix for something like Italian seasoning or even a taco seasoning blend. Changes the whole vibe—kind of like a flavor vacation.

Serving Suggestions

This dish is a meal in itself, but it’s even better with the right sides.

Mashed potatoes are the obvious choice. Creamy on creamy? Yes, please. But if you’re not into mash, try buttered egg noodles, rice, or even cauliflower mash for a lighter option.

Vegetables? Go green. Steamed broccoli, sautéed green beans, roasted asparagus—anything fresh and bright cuts through the richness.

And bread. Always bread. A warm roll, a slice of crusty baguette—perfect for soaking up every last drop of gravy.

Want to make it a full spread? Add a simple salad with a light vinaigrette. The acidity balances out the creamy gravy. Feels fancy, takes five minutes.

Storage Ideas

Leftovers? Lucky you. This stuff tastes even better the next day.

Let the pork and gravy cool a bit, then store them in an airtight container in the fridge. They’ll keep for 3 to 4 days.

Reheating is easy. Warm it in the microwave in 1-minute bursts, stirring in between. Or, for best results, heat it in a saucepan on low, adding a splash of broth if it’s too thick.

Can you freeze it? Yeah, but with a caveat. The pork freezes fine, but the gravy might separate a little when thawed. Still tasty, just not as silky. If you do freeze it, thaw in the fridge overnight and reheat gently.

Nutritional Insights

For what it is, this meal is actually pretty balanced. Pork chops are a great source of lean protein—about 25–30 grams per chop. Keeps you full, helps with muscle repair, all that good stuff.

The gravy has some carbs from the soup and cornstarch, but it’s not over the top. And since you control the portions, it’s easy to keep it moderate.

It’s not a health food, but it’s not junk either. It’s comfort food with a little substance. And sometimes, that’s exactly what you need.

If you’re watching sodium, go for low-sodium broth and check the labels on the seasoning mixes. Some are salt bombs. Others are more reasonable.

Tips

• Use thick-cut pork chops. Seriously. Thin ones turn into shoe leather. Aim for at least 1 inch thick.
• Don’t overcook. Even in the slow cooker, you can go too far. 6–7 hours on low is plenty. Any longer and they might fall apart (which isn’t always bad, but if you want whole chops, stick to the time).
• Don’t stir the pork while it’s cooking. You’ll break it. Just leave it alone.
• Thicken the gravy at the end. If you add cornstarch at the beginning, it breaks down and doesn’t thicken right. Always do it after the pork is out.
• Let the pork rest for a few minutes before serving. Gives the juices time to settle. Keeps it moist.
• Double the recipe if you’ve got a big family. Or if you want leftovers. This one reheats like a dream.

And finally—taste as you go. When you’re thickening the gravy, give it a little taste. Adjust if needed. Maybe it needs more pepper, or a splash of broth. Make it yours.

Final Thoughts

At the end of the day, cooking should be easy. It should fit into real life, not add stress.

Slow Cooker Pork Chops? That’s the kind of recipe that gets it. No drama. No fancy tools. Just good food, made simple.

It’s the kind of meal that brings people together. The kind that makes someone say, “Wow, this is amazing,” and you get to say, “Yeah, it took me five minutes.”

So go ahead. Try it. Make it on a busy night, on a lazy Sunday, whenever you need a win.

You’ve got this.