Creamy Ranch Slow-Cooker Pork Chops with Rich Gravy

Low, gentle heat gives these pork chops time to soften in a ranch-seasoned gravy, while keeping them mostly submerged helps the meat take on the sauce. This is a slow-cooker pork chop dinner with tender chops and a creamy, savory brown gravy.

Ranch dressing mix, garlic powder, and pepper season the pork directly before it goes into the cooker. Brown gravy mix, cream of chicken soup, and beef broth form the cooking liquid, with the soup supplying the creamy body and the broth keeping the sauce loose enough to surround the chops. Thick-cut chops are the better choice here; the source specifically warns that very thin chops can dry out during the long cook.

At the start, the sauce may look uneven, but it becomes a cohesive gravy as it cooks around the pork. The key visual cue comes after removing the chops: a cornstarch-and-water slurry whisked into the hot slow-cooker liquid should turn the sauce thicker within a few minutes. Skipping that final thickening step leaves the gravy thinner, while failing to mix the cornstarch with water first can make it harder to whisk smoothly into the sauce.

Serve the chops with the thickened gravy over mashed potatoes or rice; buttered noodles and roasted vegetables are also suggested pairings. For leftovers, the article recommends storing the pork and gravy together, then adding a splash of broth when reheating if the gravy has tightened.