Pioneer Woman Crockpot Pork Chops
Make dinner effortless with these tender, creamy crockpot pork chops! They’re packed with rich flavor and are perfect for busy weeknights or a comforting family meal.
Ingredients
4 bone-in or boneless pork chops (about 1 inch thick)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 packet ranch dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon olive oil (optional, for searing)
Fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops: Pat the pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder.
Optional sear: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until lightly browned. This step adds extra flavor but can be skipped.
Mix the sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and ranch dressing mix until smooth.
Assemble: Place the pork chops in the slow cooker. Pour the soup mixture evenly over the top, making sure the chops are well coated.
Cook: Cover and cook on:
Low: 6–8 hours, or
High: 3–4 hours,
until the pork chops are tender and cooked through (internal temperature of 145°F/63°C or higher).
Serve: Spoon the creamy gravy over the pork chops and garnish with fresh parsley if desired.
Serving Suggestions
Serve with:
Mashed potatoes
Buttered egg noodles
Steamed rice
Roasted vegetables
Green beans or a fresh garden salad
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 10 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: Up to 8 hours 10 minutes
Servings: 4
