Save to Pinterest The house was dark when I walked in at 6 PM, exhausted from a day that felt like it had chewed me up and spit me out. I had forgotten to plan dinner again, and the refrigerator offered nothing but a package of pork chops and some sad vegetables. Ten minutes later, everything was in the slow cooker, and I poured myself a glass of wine while the rich, creamy aroma started building. That night became the template for my busiest days because the dinner practically made itself.
My sister called me halfway through cooking, complaining about another failed dinner attempt. I told her to just throw everything in the pot, dont even brown the meat. She did, and now this is the only thing her picky husband will request by name.
Ingredients
- Pork chops: Bone-in holds moisture better during long cooking, but boneless works if you watch the time
- Baby potatoes: They stay creamy instead of falling apart like larger potatoes tend to do
- Ranch seasoning: The shortcut that makes the sauce taste like you simmered it all day
- Condensed soups: Use two cans of cream of chicken if your family hates mushrooms
- Heavy cream: Optional, but it makes the gravy feel restaurant-worthy
Instructions
- Prep your slow cooker:
- Give it a quick spray of oil so nothing sticks to the bottom
- Layer the vegetables:
- Scatter potatoes and carrots first so they cook in the juices
- Season the pork:
- Mix all those spices together and press them onto both sides of each chop
- Sear if you have time:
- A quick two minutes per side adds depth but skip it if you are rushing
- Whisk the sauce:
- Combine both soups with broth and cream until smooth
- Assemble and cook:
- Pour sauce over everything, dot with butter, and let it go on low for six to seven hours
- Thicken if needed:
- Remove meat, whisk cornstarch into sauce on high, then return everything to the pot
Save to Pinterest Sunday dinners at my house now always feature this recipe, and nobody believes me when I say it took five minutes to prep. My cousin actually asked for the recipe three times because she thought I was leaving something out.
Making It Your Own
I have swapped cream of celery soup for the mushroom version when my nephew was going through his anti-fungus phase. The ranch seasoning carries enough flavor that nobody noticed the difference. Sometimes I add a pound of green beans during the last hour if we need more vegetables on the table.
Freezer Meals Made Simple
On Sunday afternoons I assemble three bags at once, season the meat, whisk the sauce, and freeze everything raw. Throwing a frozen bag into the slow cooker before work feels like cheating but the results never suffer.
Serving Suggestions That Work
Crusty bread is non negotiable because you will want to scoop up every drop of that sauce. A simple green salad with sharp vinaigrette cuts through the richness perfectly.
- Cooked rice or egg noodles soak up the gravy beautifully
- Steamed broccoli adds color and a fresh contrast
- The sauce freezes well if you somehow have leftovers
Save to Pinterest Some recipes promise easy dinners but this one actually delivers, and my slow cooker has earned its permanent spot on the counter because of it.
Recipe FAQs
- → Can I use boneless pork chops for this dish?
Yes, you can absolutely use boneless pork chops. For best results and to prevent them from drying out, opt for thick-cut chops, ideally 1 to 1.5 inches thick.
- → Is searing the pork chops before slow cooking necessary?
Searing is an optional step, but it's highly recommended. It helps to develop a golden crust and adds a deeper, richer flavor to the pork chops, enhancing the overall taste of the finished meal.
- → What if my sauce is too thin after cooking?
If you find the sauce too thin, first remove the cooked pork and vegetables. Then, whisk together 1 tablespoon of cornstarch with 1-2 tablespoons of cold water to create a slurry. Stir this into the sauce in the slow cooker, turn the setting to HIGH, and cook for 10-15 minutes until it thickens to your desired consistency.
- → Can I make this meal gluten-free?
Yes, this can be adapted to be gluten-free. You'll need to ensure you use gluten-free condensed cream of chicken and/or mushroom soups, and a dry ranch seasoning mix that is certified gluten-free. Always check ingredient labels carefully.
- → How long do leftovers last, and can I freeze this meal?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, you can assemble the raw seasoned chops and sauce in a freezer-safe bag, then freeze. Thaw completely in the refrigerator before cooking as directed.