3-Ingredient Crockpot Ranch Pork Chops
If you're looking for a quick and easy...but still super YUMMY slow cooker pork chop recipe...try these 3-ingredient crockpot ranch pork chops! There are homemade options for both the gravy and the ranch dressing mix PLUS a big list of other crockpot pork chops.
Servings: 4 servings
- 4 thick-cut pork chops bone-in seem to work better
- 3 tablespoons ranch dressing mix
- 15 ounces chicken gravy
- 1 cup chicken broth pressure cooker recipe only
- 1 tablespoon cornstarch pressure cooker recipe only
Place the pork chops in a lightly buttered crockpot insert
Sprinkle with the ranch dressing mix and pour the gravy over the top
Cover and cook on low for 6 to 8 hours
Sprinkle the pork chops with ranch seasoning on both sides.
Set pot to sauté and cook pork chops in melted butter for 2-3 minutes per side. Remove chops.
Scrape the pot to deglaze. Add 2/3 to 1 cup chicken broth and the gravy to the pot and mix well. Add the chops and flip to coat.
Cook on manual high for 8 minutes. Allow to naturally release for 10 more minutes.
Remove chops and if your gravy is too thin use a cornstarch slurry (see notes) to thicken.
Preheat the oven to 350 degrees.
Sprinkle the chops with ranch seasoning and place in a buttered 9x13 casserole dish. Pour the gravy over the top.
Cover and bake for 50 to 60 minutes. Remove lid, flip chops and bake an additional 10-15 minutes.
Melt the butter in a deep skillet over medium-high heat. Sprinkle the pork chops with ranch and brown 2-3 minutes on each side. Turn the burner to low and cover with gravy.
Cover and allow to simmer for 25-30 minutes. Turn chops a couple times and stir the gravy occasionally to make sure it doesn’t stick.
Make a note on your freezer bag (along with recipe name) that you will need that 15-ounce gravy when preparing this meal.
Sprinkle the chops with the ranch dressing. Place in a 1-gallon freezer bag.
Lay flat and remove as much air as possible. Label and freeze for up to 8 weeks.
For the instant pot option, you have to add broth or water for it to function correctly. If you want gravy, this may make it too thin. If it is not thick enough for your liking, then follow this procedure after removing the chops from the pot. Turn the pot back to sauté and stir the liquid well. Mix 1 tablespoon of cornstarch with ¼ cup of cold water. Slowly whisk the cornstarch slurry into the liquid. This will form a gravy. Serve over pork chops and slow cooker mashed potatoes.