Instructions
Grease the inside of a slow cooker with nonstick cooking spray. In the slow cooker, combine condensed soup, garlic, thyme, pepper, Ranch seasoning, and (optional) cornstarch until smooth.
Season pork chops with pepper on both sides. Place in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The pork is done when it reaches an internal temperature of 145°F. Give the gravy a good stir, taste and season with salt and pepper, if desired. Spoon the gravy over the pork chops, garnish with chopped fresh parsley, and enjoy!
Notes
Use thick-cut pork chops (bone-in or boneless, it doesn’t matter)…but they have to be nice and thick. The thin, wimpy chops that my grocer often stocks just can’t hold up to the long cooking process.
Don’t Overcook the Pork Chops. Remember that every Crock Pot cooks at a slightly different temperature, so you need to keep an eye on your dish the first time you make it. You know that the pork is done when it reaches an internal temperature of 145°F. That’s why I love my meat thermometer — I can quickly check the meat and know when it’s cooked perfectly every time!
If using smaller, thinner or leaner pork chops, reduce the cooking time to 2-3 hours on LOW.
It’s not necessary, but if you’d like even more color and flavor on the outside of your pork chops, you can brown them in oil in a hot skillet over medium-high heat for about 3-5 minutes per side before transferring them to the Crock Pot.
Wait to season the dish with salt until the very end. Both the condensed soup and the ranch seasoning mix contain quite a bit of sodium, so the pork likely won’t need any extra salt at all. You can always add salt after tasting the finished dish, though!
The cornstarch serves as a thickening agent so that you have a nice, thick gravy at the end of the cooking time. Otherwise, the condensation from the pot thins the sauce significantly. If you don’t mind a thinner gravy, just omit the cornstarch. It will still be great!
Substitute with a can of cream of mushroom soup instead of the cream of chicken soup, if you prefer.
Swap out the thyme or use other herbs instead. The recipe if flexible, so try parsley, thyme, sage, rosemary, chives, paprika,
Don’t have fresh garlic on hand? You can substitute with a pinch of garlic powder, or just omit that ingredient altogether.
Nutrition
Serving: 1/6 of the recipe | Calories: 230.8kcal | Carbohydrates: 7.2g | Protein: 28.8g | Fat: 7.7g | Saturated Fat: 3.1g | Cholesterol: 77.5mg | Sodium: 1489.2mg | Fiber: 0.4g | Sugar: 0.4g
