Hamilton Beach Homepage

Slow Cooker Smothered Ranch Pork Chops

You may know pork as “the other white meat,” but thanks to this slow cooker pork chop recipe it’s now the other slow cooker protein. Chicken and pot roast are great for slow cooker meals, but don’t forget about pork.

If you want to break away from your go-to salsa chicken and slow cooker chili recipes, incorporate these smothered ranch pork chops into the weekday dinner cycle.

This 6-ingredient recipe is made with things you likely already have in the pantry, making it a convenient dinner option for busy weeknights when time and effort are lacking.

Spray your slow cooker crock with nonstick cooking spray then add cream of mushroom soup, onion soup mix, ranch dressing mix, garlic powder, and black pepper.  Next add your bone-in pork chops to the crock and fully coat with the mixture. Cook of HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.

Smothered pork chops can be served with a variety of simple sides for a low-maintenance, comforting dinner. We served these creamy chops with red potatoes and sugar snaps peas but they’d be delicious served over warm mashed potatoes (with extra gravy from the slow cooker, of course) or even brown rice. Think outside chicken and beef the next time you plug in your slow cooker.

Slow Cooker Smothered Ranch Pork Chops

Author: Hamilton Beach Test Kitchen


  • 1 can (22.5 ounces) cream of mushroom soup
  • 1 package (1 ounce) onion soup mix
  • 1 package (1 ounce) ranch dressing mix
  • 1 teaspoon garlic powder
  • ½ teaspoon coarse black pepper
  • 3 pounds (1/2-inch thick) bone-in pork chops, about 6


  1. Spray a 6-quart slow cooker crock with nonstick cooking spray.
  2. In the slow cooker crock, combine mushroom soup, onion soup, ranch dressing, garlic powder and black pepper.
  3. Add pork chops, turn to coat each chop with soup mixture.
  4. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.


Serves 6

Related Posts

The ultimate green power smoothie recipe

There are many ways to fuel your day with your favorite greens. Whether it's a loaded kale salad, sweet and spicy collards, or matcha muffins, greens don't just look pretty; they can be delicious and nutritious, too. If you're looking for a simple...

Nicoise salad with grilled tuna

Nicoise salad is a French salad with tuna, hard-boiled egg, green beans, potatoes, olives and other vegetables. It is often served with a refreshing vinaigrette dressing. ...

How to get perfectly cooked eggs every time

A Hamilton Beach® Egg Cooker is the ultimate small kitchen appliance for quickly cooking the perfect egg. From poached eggs to omelets to hard, medium and soft-boiled eggs, this handy little tool is all you need to enjoy eggs for breakfast, lunch,...


  1. Help! I was just going to make this for dinner and realized that it said 22.5 oz can of mushroom soup. I have never seen plain mushroom soup in the store. Do you mean condensed cream of mushroom soup?

  2. Hi Sandra. Yes, it is one “family size” can of condensed cream of mushroom soup, or you could use 2 regular size cans. Let us know how it turns out!

  3. PLEASE!?!? Do you make up the ranch dressing and the lipton soup or just add the mix dry to the cream of mushroom soup?

  4. I have made this a few times now and we love it! We keep going back to it about once a month! Thank you for sharing this!

  5. It’s called NEITHER, if you’ll notice. It’s called SMOTHERED pork chops. That means pork chops cooked in gravy. If you find the onion flavor too predominant, then use less and double the Ranch Dressing mix. Personally, I like the onion flavor, because I think it goes very well with pork. Bone-in pork chops have more flavor, and boneless are easier to handle, In this recipe I use thin-cut chops, and sometimes add a few more just to make sure everybody gets enough, And I serve it with buttered wide egg noodles sprinkled with a good dose of fresh-snipped chives. If you think the commercial ranch dressing has too much sodium, you can make your own dry mixture—lots of online recipes. I also throw in a couple of cored and diced Granny Smith apples for the last hour or so of cooking time. That helps to even out the onions and blend all the flavors.

Leave a Reply

Your email address will not be published. Required fields are marked *