Pioneer Woman Crockpot Pork Chops (Melt-in-Your-Mouth Tender)
There is comfort food, and then there is this. These Pioneer Woman Crockpot Pork Chops define the genre: fork-tender meat smothered in a savory, creamy gravy that practically makes itself. It is the kind of “set it and forget it” meal that fills your kitchen with incredible aromas and delivers a dinner that feels like a warm hug.
As seen in the photos, the magic of this dish is the gravy. It isn’t thin or watery; it transforms into a thick, luxurious sauce that coats the pork chops and serves as the perfect topping for a mound of buttery mashed potatoes. The slow cooking process breaks down the fibers of the pork, ensuring that every bite is juicy and flavorful, never dry.
Secrets to the Perfect Crockpot Pork Chops
Why It Works
This recipe works because it utilizes the power of convenience cooking to create depth. The combination of cream of mushroom and cream of chicken soups provides a luscious, stabilized base that won’t curdle during the long cook time. The addition of the ranch dressing packet injects a tangy, herby flavor profile (that “umami layering”) which balances the richness of the cream soups.
Visually, using thick-cut chops (about 1 inch) is crucial. As shown in the final dish, thick chops hold their shape and structure even after hours of stewing, whereas thin chops would disintegrate into the sauce.
Chef’s Tips
- The Optional Sear: While you can dump everything in raw, taking 5 minutes to sear the pork chops in a hot skillet first adds a depth of flavor and a nice golden color to the meat that looks beautiful under the gravy.
- Don’t Lift the Lid: Slow cookers work by trapping heat and moisture. Every time you lift the lid to peek, you lose significant heat, which can lead to tough meat. Trust the process!
- Thickening the Sauce: If your gravy is slightly too thin at the end of cooking, whisk a tablespoon of cornstarch with a splash of water and stir it into the crockpot. Let it cook on high for 15 minutes to reach that spoon-coating consistency seen in the images.
Serve this generously over mashed potatoes to soak up every drop of that savory ranch gravy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken significantly when chilled; add a splash of water or broth when reheating in the microwave or on the stovetop to loosen it back up.
Substitutions
Soups: You can use "Cream of Celery" or "Cheddar Cheese Soup" if you prefer different flavor profiles. Meat: This same sauce works wonderfully with chicken breasts or thighs; just adjust cooking time to 4-6 hours on low so the chicken doesn't shred too much. Ranch: If you don't have a packet, season with dried dill, chives, garlic powder, and onion powder to mimic the flavor.
Ingredients
4 bone-in or boneless, approx 1-inch thick
1 can (10.5 oz)
1 can (10.5 oz)
1 cup (low sodium preferred)
1 packet (approx 1 oz)
1 teaspoon
1 teaspoon
To taste
1 tablespoon, chopped (for garnish)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
Heat a skillet over medium-high heat with a drizzle of oil. Sear chops for 2-3 minutes per side until golden brown. Transfer to the bottom of the slow cooker.
In a medium mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and the dry ranch dressing packet until smooth.
Pour the creamy soup mixture over the pork chops in the slow cooker, ensuring they are well covered.
Cover and cook on Low for 6-8 hours or High for 3-4 hours. The pork should be tender enough to cut with a fork.
Serve the pork chops hot, spooning plenty of the thick gravy over the top. Garnish with fresh chopped parsley.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Pioneer Woman Crockpot Pork Chops (Melt-in-Your-Mouth Tender)
There is comfort food, and then there is this. These Pioneer Woman Crockpot Pork Chops define the genre: fork-tender meat smothered in a savory, creamy gravy th
Ingredients
Instructions
Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
Heat a skillet over medium-high heat with a drizzle of oil. Sear chops for 2-3 minutes per side until golden brown. Transfer to the bottom of the slow cooker.
In a medium mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and the dry ranch dressing packet until smooth.
Pour the creamy soup mixture over the pork chops in the slow cooker, ensuring they are well covered.
Cover and cook on Low for 6-8 hours or High for 3-4 hours. The pork should be tender enough to cut with a fork.
Serve the pork chops hot, spooning plenty of the thick gravy over the top. Garnish with fresh chopped parsley.
Rate This Recipe
Tools You'll Need
- Slow Cooker (Crockpot)
- Skillet (optional for searing)
- Whisk
- Mixing Bowl
- Tongs
Recipe Tags
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