23 Delicious Crockpot Ranch Pork Chops Recipe Variations

Versatile and oh-so-tender, these Crockpot ranch pork chops are the ultimate weeknight lifesaver! Whether you’re craving cozy comfort food or need a quick, hands-off dinner solution, these 23 delicious variations have you covered. From zesty lemon pepper to creamy mushroom, there’s a flavor-packed option for every taste. Ready to make your slow cooker the star of the kitchen? Let’s dive into these mouthwatering recipes!

Classic Crockpot Ranch Pork Chops with Garlic Mashed Potatoes

Brace yourselves, pork chop lovers—your slow cooker is about to become your new best friend, transforming those humble chops into fall-apart-tender magic while you binge-watch your favorite show. This set-it-and-forget-it wonder pairs juicy ranch-infused pork with the creamiest garlic mashed potatoes for a comfort food combo that’ll have your family begging for seconds. Seriously, who knew dinner could be this easy and delicious?

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 packet of ranch seasoning mix
• 1 cup chicken broth
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• ½ cup heavy cream
• 4 tbsp unsalted butter
• A generous pinch of salt
• A couple of cracks of black pepper

Instructions

1. Place the pork chops in your slow cooker in a single layer.
2. Sprinkle the ranch seasoning evenly over both sides of the pork chops.
3. Pour the chicken broth around the pork chops (not directly on top to keep the seasoning in place).
4. Cover and cook on LOW for 6 hours until the pork is fork-tender.
5. While the pork cooks, add the potatoes and minced garlic to a large pot of cold, salted water.
6. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are easily pierced with a fork.
7. Drain the potatoes thoroughly and return them to the warm pot.
8. Add the heavy cream, butter, salt, and pepper to the potatoes.
9. Mash the potatoes with a potato masher until smooth and creamy (tip: warm the cream first to prevent a gluey texture).
10. Use a slotted spoon to transfer the pork chops to a serving platter, reserving the cooking liquid.
11. Whisk ¼ cup of the reserved cooking liquid into the mashed potatoes for extra flavor and creaminess.
12. Serve the pork chops alongside the garlic mashed potatoes, drizzled with a bit of the remaining cooking liquid if desired.

Crazy tender pork chops soak up that zesty ranch flavor while the garlicky mashed potatoes bring the creamy comfort. The tangy, savory juices from the slow cooker make a fantastic “gravy” that ties everything together beautifully. Try piling it all in a shallow bowl and topping with fresh parsley for a cozy, restaurant-worthy presentation that’s basically a hug in food form.

Cheesy Crockpot Ranch Pork Chops with Broccoli

Oh my pork-loving friends, gather ’round your slow cookers because we’re about to transform basic pork chops into a creamy, dreamy situation that basically cooks itself while you binge-watch your favorite show. This cheesy ranch masterpiece with broccoli is the ultimate “set it and forget it” dinner that’ll have your family thinking you secretly attended culinary school.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 packet of ranch seasoning mix
• 1 can of cream of chicken soup
• 1 cup of chicken broth
• 2 cups of shredded cheddar cheese
• 4 cups of fresh broccoli florets
• 2 tablespoons of olive oil
• A good pinch of black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season both sides of 4 pork chops with black pepper and sear for 3 minutes per side until golden brown. Tip: Don’t crowd the pan—sear in batches if needed for that perfect crust.
3. Transfer the seared pork chops to your crockpot in a single layer.
4. In a medium bowl, whisk together 1 packet of ranch seasoning, 1 can of cream of chicken soup, and 1 cup of chicken broth until smooth.
5. Pour the ranch mixture evenly over the pork chops in the crockpot.
6. Cover and cook on LOW for 5 hours until the pork is fork-tender. Tip: Resist the urge to peek—every lift of the lid adds 15-20 minutes to your cooking time.
7. After 5 hours, arrange 4 cups of fresh broccoli florets around the pork chops.
8. Sprinkle 2 cups of shredded cheddar cheese evenly over everything.
9. Cover and cook on HIGH for 30 more minutes until the broccoli is tender-crisp and the cheese is melted and bubbly. Tip: For extra crispy broccoli, toss it with a bit of oil before adding to the crockpot.

Perfectly tender pork chops swimming in that creamy ranch sauce will have you doing a happy dance right at the kitchen counter. The broccoli soaks up all that cheesy goodness while still keeping a satisfying crunch, creating the ultimate comfort food texture party. Serve this beauty over fluffy rice or with crusty bread to soak up every last drop of that magical sauce—your taste buds will thank you later.

Zesty Crockpot Ranch Pork Chops with Lemon Herb Dressing

Kick those boring pork chops to the curb, folks! We’re diving into a Crockpot creation that’s so zesty, it might just make your taste buds do a happy dance. Picture tender chops swimming in a ranch-lemon herb party—because dinner should never be a snooze-fest.

Ingredients

– A couple of thick-cut boneless pork chops (about 1.5 lbs total)
– 1 packet of dry ranch seasoning mix
– 1/4 cup of fresh lemon juice
– 2 tbsp of olive oil
– 2 minced garlic cloves
– A splash of chicken broth (about 1/2 cup)
– A handful of chopped fresh parsley
– A pinch of red pepper flakes (optional, for a little kick)

Instructions

1. Pat the pork chops dry with paper towels—this helps the seasoning stick better and gives a nicer sear.
2. Rub the ranch seasoning mix evenly over both sides of each pork chop.
3. Heat the olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 2–3 minutes per side, until they develop a golden-brown crust.
5. Transfer the seared pork chops to the Crockpot.
6. In a small bowl, whisk together the lemon juice, minced garlic, chicken broth, and red pepper flakes (if using).
7. Pour the mixture over the pork chops in the Crockpot.
8. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the pork is fork-tender and reaches an internal temperature of 145°F.
9. Stir in the chopped parsley during the last 10 minutes of cooking to keep it fresh and vibrant.
10. Let the pork chops rest in the Crockpot for 5 minutes before serving to allow the juices to redistribute.

Juicy and bursting with tangy lemon-herb notes, these chops are so tender they practically melt on your fork. Serve them over fluffy rice to soak up every drop of that zesty dressing, or shred the meat for killer tacos—dinner just got a major upgrade!

Creamy Crockpot Ranch Pork Chops with Wild Rice

Dinnertime just got a major upgrade, folks! Picture this: pork chops so tender they practically melt at the sight of a fork, swimming in a creamy ranch bath that’ll make your taste buds do a happy dance. It’s the kind of comfort food that turns a hectic Tuesday into a cozy feast without any of the fuss.

Ingredients

– 4 bone-in pork chops (about 1 inch thick)
– 1 cup of uncooked wild rice blend
– 1 packet of ranch seasoning mix
– 1 can (10.5 oz) of cream of chicken soup
– 1 cup of chicken broth
– a big splash of heavy cream (about ½ cup)
– a couple of minced garlic cloves
– a generous sprinkle of black pepper

Instructions

1. Grab your crockpot and spray it with non-stick cooking spray to prevent any stubborn stuck-on bits later.
2. Spread 1 cup of uncooked wild rice blend evenly across the bottom of the crockpot.
3. Place 4 bone-in pork chops (about 1 inch thick) in a single layer on top of the rice.
4. In a medium bowl, whisk together 1 packet of ranch seasoning mix, 1 can of cream of chicken soup, 1 cup of chicken broth, a big splash of heavy cream (about ½ cup), a couple of minced garlic cloves, and a generous sprinkle of black pepper until smooth.
5. Pour the creamy ranch mixture over the pork chops and rice, making sure everything is well-coated.
6. Cover the crockpot and cook on LOW for 6 hours—no peeking, as lifting the lid lets heat escape and can extend cooking time.
7. After 6 hours, check that the pork chops reach an internal temperature of 145°F using a meat thermometer and the rice has absorbed most of the liquid and is tender.
8. Let it rest for 5 minutes off heat to allow the sauce to thicken slightly and the flavors to meld.
9. Fluff the rice with a fork before serving to separate the grains and incorporate the sauce evenly.

Velvety and rich, these chops emerge with a fall-apart texture that pairs perfectly with the nutty wild rice. The ranch adds a zesty kick that cuts through the creaminess, making it ideal for scooping over roasted veggies or stuffing into warm tortillas for a next-day lunch twist.

Southern-style Crockpot Ranch Pork Chops with Grits

Darlings, if your slow cooker could write love letters, this would be its steamiest romance novel yet—a tale where pork chops get cozy with ranch seasoning and creamy grits in a slow dance of deliciousness that practically cooks itself while you binge-watch reality TV.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 packet of ranch seasoning mix
• 1 cup of chicken broth
• 1/2 cup of heavy cream
• 1 cup of stone-ground grits
• 4 cups of water
• 2 tablespoons of butter
• A hefty pinch of salt
• A crack of black pepper
• A splash of hot sauce (optional, for the brave)

Instructions

1. Season both sides of the pork chops evenly with the entire packet of ranch seasoning mix, pressing gently so it sticks.
2. Place the seasoned pork chops in the bottom of your crockpot in a single layer—no stacking, or they’ll steam instead of getting that saucy hug.
3. Pour 1 cup of chicken broth and 1/2 cup of heavy cream over the pork chops, making sure they’re mostly submerged.
4. Cover the crockpot and cook on LOW for 6 hours, or until the pork is fork-tender and pulls apart easily (no peeking before 5 hours—trust the process!).
5. About 30 minutes before the pork is done, bring 4 cups of water and a hefty pinch of salt to a rolling boil in a medium saucepan.
6. Whisk in 1 cup of stone-ground grits gradually to prevent clumps, then reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until thick and creamy.
7. Stir 2 tablespoons of butter and a crack of black pepper into the grits until melted and combined.
8. For extra zing, add a splash of hot sauce to the grits now if you’re feeling spicy.
9. Shred the pork chops directly in the crockpot using two forks, mixing them into the creamy sauce.
10. Serve the saucy pork over a generous bed of grits, spooning extra crockpot sauce on top.

Keep those forks ready—the pork shreds into buttery, ranch-kissed strands that melt into the creamy grits, creating a comfort-food hug so good you’ll want to eat it straight from the pot (no judgment here).

Spicy Crockpot Ranch Pork Chops with Jalapeño Cornbread

Zesty doesn’t even begin to cover it—these pork chops are about to become your slow cooker’s favorite residents, simmering away in a spicy ranch bath that’ll make your taste buds do a happy dance. Seriously, your kitchen will smell like a flavor party, and everyone’s invited. And that jalapeño cornbread? It’s the crunchy, spicy sidekick this dish deserves.

Ingredients

– A couple of thick-cut boneless pork chops (about 1.5 lbs total)
– 1 packet of ranch seasoning mix
– 1/2 cup of buffalo sauce
– 1/4 cup of chicken broth
– 2 tbsp of unsalted butter
– 1 cup of all-purpose flour
– 1 cup of yellow cornmeal
– 1 tbsp of baking powder
– 1/2 tsp of salt
– 1 cup of buttermilk
– 1 large egg
– 1/4 cup of vegetable oil
– 2 fresh jalapeños, finely chopped (seeds removed if you’re not into fire-breathing)

Instructions

1. Pat the pork chops dry with paper towels—this helps the seasoning stick like glitter to a craft project.
2. In a small bowl, whisk together the ranch seasoning, buffalo sauce, and chicken broth until smooth.
3. Place the pork chops in your crockpot and pour the sauce mixture over them, making sure each chop is coated.
4. Cover and cook on LOW for 6 hours or until the pork reaches an internal temperature of 145°F—no guessing, use a meat thermometer!
5. About 30 minutes before the pork is done, preheat your oven to 400°F and grease an 8×8-inch baking pan.
6. In a large bowl, combine the flour, cornmeal, baking powder, and salt with a fork.
7. In another bowl, whisk the buttermilk, egg, and vegetable oil until frothy.
8. Pour the wet ingredients into the dry and stir just until combined—overmixing makes tough cornbread, and nobody wants that.
9. Fold in the chopped jalapeños gently.
10. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
11. Remove the cornbread and let it cool for 5 minutes before slicing.
12. Serve the pork chops topped with a spoonful of the crockpot sauce and a slice of cornbread on the side.

Velvety and tender, the pork practically melts under that zesty ranch kick, while the cornbread brings a crunchy, spicy contrast that’s pure magic. Try crumbling a piece over the chops for a textural fiesta, or serve it all up with a crisp salad to balance the heat—it’s a meal that’ll have you planning the next one before you’ve even finished.

Savory Crockpot Ranch Pork Chops with Honey Glazed Carrots

Brace yourselves, hungry humans, because your slow cooker is about to become the MVP of your kitchen with a dish so effortlessly delicious, it practically cooks itself while you take all the credit. This savory, saucy masterpiece combines tender pork with sweet, glazed carrots in a way that will make your weeknight dinner routine feel like a celebration. Get ready for your house to smell like a cozy, flavor-packed dream.

Ingredients

– A couple of thick-cut boneless pork chops (about 1.5 lbs total)
– 1 packet of dry ranch seasoning mix
– 1/4 cup of honey
– 1/4 cup of low-sodium chicken broth
– 2 tablespoons of unsalted butter
– 1 lb of fresh carrots, peeled and sliced into 1-inch chunks
– A splash of olive oil
– A pinch of black pepper

Instructions

1. Pat your pork chops completely dry with paper towels on all sides.
2. Drizzle a splash of olive oil over the pork chops and rub it in to coat them evenly.
3. Sprinkle the entire packet of dry ranch seasoning mix over both sides of the pork chops, pressing gently to help it adhere.
4. Place the seasoned pork chops in a single layer at the bottom of your crockpot.
5. Arrange the peeled and sliced carrot chunks around and on top of the pork chops in the crockpot.
6. In a small microwave-safe bowl, melt 2 tablespoons of unsalted butter in the microwave for 30 seconds on high.
7. Whisk 1/4 cup of honey and 1/4 cup of low-sodium chicken broth into the melted butter until fully combined.
8. Pour the honey-butter mixture evenly over the carrots and pork chops in the crockpot.
9. Sprinkle a pinch of black pepper over the top of everything.
10. Place the lid securely on the crockpot and cook on LOW heat for 6 hours. (Tip: Resist the urge to peek—keeping the lid on ensures even cooking and prevents heat loss!)
11. After 6 hours, carefully remove the lid and check that the pork chops reach an internal temperature of 145°F using a meat thermometer. (Tip: Insert the thermometer into the thickest part of a chop, avoiding the bone if present.)
12. Use tongs to transfer the pork chops and carrots to a serving platter.
13. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. (Tip: This resting step is key for maximum tenderness—don’t skip it!)
14. If desired, drizzle any remaining sauce from the crockpot over the plated dish.

Zesty, fall-apart tender pork meets sweet, buttery carrots in a harmony that’s downright addictive. The ranch seasoning infuses every bite with herby, garlicky goodness, while the honey glaze caramelizes the carrots into sticky-sweet perfection. Serve this over a bed of fluffy mashed potatoes or creamy polenta to soak up every last drop of that glorious sauce.

Hearty Crockpot Ranch Pork Chops with Red Potatoes

Yikes, your slow cooker has been gathering dust while you’ve been surviving on sad desk salads? Let’s change that with these ridiculously easy pork chops that basically cook themselves while you binge your favorite show. This one-pot wonder delivers cozy comfort without the kitchen chaos.

Ingredients

– 4 bone-in pork chops (about 1-inch thick)
– 2 pounds of those cute little red potatoes, halved
– 1 packet of ranch seasoning mix (the magic dust)
– 1 can of cream of chicken soup (the cozy blanket)
– 1 cup of chicken broth
– A big splash of milk (about ½ cup)
– A couple of cloves of garlic, minced
– A generous sprinkle of black pepper

Instructions

1. Place your halved red potatoes in the bottom of your crockpot, creating a cozy potato bed.
2. Season both sides of the pork chops with the ranch seasoning mix, really rubbing it in for maximum flavor penetration.
3. Arrange the seasoned pork chops over the potatoes in a single layer—no pork chop stacking allowed!
4. In a medium bowl, whisk together the cream of chicken soup, chicken broth, milk, minced garlic, and black pepper until smooth.
5. Pour this creamy mixture evenly over the pork chops and potatoes, making sure everything gets saucy.
6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours—the pork should reach 145°F internally and be fork-tender.
7. Pro tip: Resist the urge to peek! Every time you lift the lid, you add 15-20 minutes to your cooking time.
8. Smart move: If your potatoes aren’t quite tender but your pork is done, remove the chops and continue cooking the potatoes alone for another 30 minutes.
9. Game changer: For a thicker sauce, mix 2 tablespoons of cornstarch with ¼ cup cold water and stir into the crockpot during the last 30 minutes of cooking.
10. Let everything rest for 10 minutes before serving to allow the flavors to mingle properly.

Look at that—creamy, dreamy pork chops that practically melt at the touch of your fork, with potatoes that have soaked up all that ranch-y goodness. The texture is pure comfort: tender pork that falls right off the bone paired with perfectly soft potatoes swimming in that irresistible creamy sauce. Serve this over egg noodles for ultimate carb-loading happiness, or go full comfort mode by piling it into a bowl and eating it like the cozy hug it truly is.

Tangy Crockpot Ranch Pork Chops with Balsamic Reduction

Picture this: you’re staring at your crockpot like it’s a magical time machine that somehow forgot to transport you to a world where dinner makes itself. Well, buckle up, buttercup, because these Tangy Crockpot Ranch Pork Chops are about to become your new favorite kitchen sidekick—delivering flavor so good, you’ll want to write it a thank-you note.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 packet of ranch seasoning mix
• 1/2 cup of balsamic vinegar
• 2 tablespoons of olive oil
• 1/4 cup of chicken broth
• 2 cloves of garlic, minced
• A generous pinch of black pepper
• A splash of water if things look too dry

Instructions

1. Pat the pork chops completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
4. Transfer the seared pork chops to your crockpot in a single layer.
5. Sprinkle the ranch seasoning evenly over the pork chops, making sure each one gets a flavorful coat.
6. Pour in the chicken broth and minced garlic around the chops, not directly on top, to keep the seasoning intact.
7. Cover and cook on low for 6 hours until the pork is fork-tender and easily pulls apart.
8. While the pork cooks, simmer the balsamic vinegar in a small saucepan over medium heat for 10–12 minutes until it reduces by half and coats the back of a spoon.
9. Remove the pork chops from the crockpot and let them rest on a plate for 5 minutes to redistribute the juices.
10. Drizzle the reduced balsamic glaze over the pork chops just before serving.

Just imagine cutting into these tender chops—the tangy balsamic reduction cuts through the rich ranch flavor, while the slow-cooked meat practically melts on your fork. Serve them over creamy mashed potatoes to soak up every last drop of that savory sauce, or shred the pork for next-level sandwiches that’ll make your lunchbox the envy of the breakroom.

Herbed Crockpot Ranch Pork Chops with Thyme Infusion

Mmm, let’s be real—your slow cooker has been judging you from the cupboard, wondering when you’ll finally use it for something more exciting than “forgotten chili.” These herbed ranch pork chops are here to save your dinner reputation with minimal effort and maximum flavor, because you deserve to feel like a kitchen rockstar without actually having to try that hard.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 packet of ranch seasoning mix
• 2 tablespoons of olive oil
• 1 cup of chicken broth
• 3 fresh thyme sprigs
• 2 minced garlic cloves
• A generous splash of heavy cream
• A couple of tablespoons of butter

Instructions

1. Pat the pork chops completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. Rub both sides of each pork chop evenly with the ranch seasoning mix.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Sear the pork chops for 2-3 minutes per side until they develop a golden-brown crust.
5. Transfer the seared pork chops to your crockpot in a single layer.
6. Pour the chicken broth around the chops, not directly over them, to keep the seasoning intact.
7. Scatter the minced garlic and lay the thyme sprigs over the pork chops.
8. Cover and cook on LOW for 6 hours—don’t peek! Lifting the lid releases heat and extends cooking time.
9. Carefully remove the pork chops to a plate; they should be fork-tender.
10. Pour the crockpot juices into a saucepan, bring to a simmer over medium heat, and whisk in the heavy cream and butter until the sauce thickens slightly, about 3-4 minutes.
11. Discard the thyme sprigs from the sauce before serving.

Just imagine pulling apart these succulent chops with a fork—they’re so tender they practically sigh. The thyme-infused ranch sauce is creamy with a subtle herby kick, perfect for drizzling over mashed potatoes or sopping up with crusty bread. Seriously, your slow cooker might just give you a standing ovation.

Sweet and Sour Crockpot Ranch Pork Chops with Pineapple

Finally, a pork chop recipe that won’t have you slaving over the stove while your stomach stages a full-blown protest! These sweet and tangy beauties practically cook themselves while you binge-watch your favorite show, emerging from the crockpot so tender you could cut them with a stern look.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good glug of soy sauce (about ¼ cup)
– A hearty squeeze of ketchup (½ cup)
– A couple of tablespoons of apple cider vinegar
– A generous ½ cup of brown sugar that’s seen some life
– One packet of ranch seasoning mix (the secret weapon)
– One 20-ounce can of pineapple chunks, juice included for maximum tropical vibes
– A sliced onion because everything’s better with onion

Instructions

1. Grab your trusty crockpot and give it a quick spray with cooking oil to prevent any sticky situations later.
2. Arrange your 4 pork chops in a single layer at the bottom—no pork chop stacking allowed!
3. In a medium bowl, whisk together the soy sauce, ketchup, apple cider vinegar, brown sugar, and ranch seasoning packet until it forms a smooth, saucy mixture.
4. Pour this magical sauce evenly over the pork chops, making sure each chop gets properly baptized.
5. Dump the entire can of pineapple chunks (juice included!) over the pork chops and sauce.
6. Scatter your sliced onion across the top like you’re decorating the world’s most savory cake.
7. Pop the lid on tight and cook on LOW for 6-7 hours—the pork should be fork-tender and practically falling off the bone when it’s ready.
8. Pro tip: Resist the urge to peek during cooking! Every time you lift that lid, you’re adding 15-20 minutes to your cooking time.
9. Carefully remove the pork chops from the crockpot using tongs—they’ll be incredibly tender, so handle with love.
10. If you want a thicker sauce, transfer the remaining liquid to a saucepan and simmer for 10-15 minutes until it reaches your desired consistency.
11. Spoon the thickened sauce over your pork chops before serving. Seriously, these chops are so tender you might need to eat them with a spoon. The pineapple chunks become little caramelized flavor bombs, while the ranch seasoning works its savory magic in the background. Try serving them over fluffy rice to soak up every last drop of that incredible sweet-and-sour sauce, or shred the meat for killer pork tacos that’ll make Taco Tuesday jealous.

Nutty Crockpot Ranch Pork Chops with Almond Crust

Ever find yourself staring at pork chops wondering how to make them exciting without actually doing much work? Enter your crockpot, the kitchen superhero that transforms basic chops into a nutty, ranch-infused masterpiece while you binge-watch your favorite show. These almond-crusted beauties practically cook themselves while delivering restaurant-worthy flavor that’ll make you feel like a culinary genius.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 cup of crushed almonds (the finer, the better for sticking)
• 1 packet of ranch seasoning mix (that magical powder we all love)
• 2 tablespoons of olive oil (just enough to make things sizzle)
• 1/2 cup of chicken broth (for that saucy goodness)
• A couple of garlic cloves, minced (because everything’s better with garlic)
• A splash of lemon juice (to cut through the richness)

Instructions

1. Pat your pork chops completely dry with paper towels—this helps the coating stick better and gives you that perfect crust.
2. Mix the crushed almonds and ranch seasoning in a shallow dish until they’re best friends.
3. Press each pork chop firmly into the almond-ranch mixture, coating both sides thoroughly.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the coated pork chops for 2-3 minutes per side until golden brown—don’t skip this step as it locks in juices and creates texture.
6. Transfer the seared chops to your crockpot, arranging them in a single layer.
7. Pour chicken broth around (not over) the chops, then sprinkle minced garlic and lemon juice throughout.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours—the chops should reach 145°F internally and be fork-tender.
9. Let the pork chops rest in the crockpot for 10 minutes after cooking to redistribute those delicious juices.

Seriously, that almond crust becomes gloriously tender while maintaining subtle crunch, and the ranch seasoning permeates every bite without being overpowering. Serve these over creamy mashed potatoes to soak up the savory cooking liquid, or slice them thin for killer sandwiches that’ll make your lunchbox the envy of the breakroom.

Smokey Crockpot Ranch Pork Chops with BBQ Beans

Darlings, if your slow cooker could write love letters, this would be its steamy confession—a dish so effortlessly delicious it practically cooks itself while you binge-watch reality TV. Get ready for pork chops that fall apart at the slightest glance and beans that soak up all that smoky, ranch-y goodness like they’re at a flavor spa.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 packet of ranch seasoning mix
• 1 cup of your favorite BBQ sauce
• 2 cans (15 oz each) of pinto beans, drained and rinsed
• 1 small yellow onion, chopped into hearty chunks
• 2 cloves of garlic, minced until it smells like heaven
• A splash of apple cider vinegar (about 1 tablespoon)
• A couple of shakes of smoked paprika (roughly 1 teaspoon)

Instructions

1. Place the pork chops in the bottom of your crockpot in a single layer—no stacking, or they’ll steam instead of getting that tender texture.
2. Sprinkle the ranch seasoning evenly over the pork chops, rubbing it in like you’re giving them a flavor massage.
3. In a medium bowl, stir together the BBQ sauce, pinto beans, chopped onion, minced garlic, apple cider vinegar, and smoked paprika until well combined.
4. Pour the bean mixture over the pork chops, making sure everything is cozy and submerged.
5. Cover the crockpot and cook on LOW for 6 hours—don’t peek, or you’ll let the heat escape and slow things down!
6. After 6 hours, check that the pork chops shred easily with a fork; if not, give them another 30 minutes.
7. Use two forks to shred the pork directly in the crockpot, mixing it into the beans for maximum flavor distribution.
8. Let it sit for 10 minutes off the heat to thicken up—the beans will absorb any extra liquid like little flavor sponges.

Just imagine pulling apart those melt-in-your-mouth pork chops nestled in smoky, tangy beans—it’s a texture dream team. Serve it piled high on toasted buns for sliders, or go wild and scoop it over crispy tater tots for a next-level comfort food feast.

Peppercorn Ranch Pork Chops with Roasted Vegetables

Ever had one of those days where you stare into the fridge and think, “Well, this is it. The culinary abyss.” Fear not, my hungry friend, because these Peppercorn Ranch Pork Chops with Roasted Vegetables are here to save dinner from the jaws of mediocrity with minimal effort and maximum flavor.

Ingredients

• 4 boneless pork chops, about 1-inch thick
• 2 tablespoons of olive oil
• 1 packet (1 ounce) of ranch seasoning mix
• 1 tablespoon of coarsely ground black pepper
• 1 large sweet potato, peeled and chopped into 1-inch cubes
• 2 cups of broccoli florets
• 1 red bell pepper, sliced
• A splash of lemon juice (about 1 tablespoon)

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork chops completely dry with paper towels—this helps them get a nice sear instead of steaming.
3. In a small bowl, mix the ranch seasoning and black pepper.
4. Rub the pork chops on both sides with 1 tablespoon of olive oil, then coat them evenly with the ranch and pepper mixture.
5. Toss the sweet potato, broccoli, and red bell pepper with the remaining 1 tablespoon of olive oil and a pinch of salt on a large baking sheet.
6. Spread the vegetables in a single layer on one half of the baking sheet.
7. Place the seasoned pork chops on the other half of the baking sheet, making sure nothing is overcrowded so everything roasts evenly.
8. Roast in the preheated oven for 18–22 minutes, or until the pork chops reach an internal temperature of 145°F and the vegetables are tender with lightly browned edges.
9. Remove the baking sheet from the oven and let the pork chops rest for 3 minutes—this keeps them juicy.
10. Drizzle the lemon juice over the roasted vegetables right before serving.

Seriously, the pork chops come out incredibly juicy with a savory, peppery crust, while the veggies get sweet and caramelized. Try serving it all over a bed of creamy polenta or with a side of crusty bread to soak up every last bit of that ranch-infused goodness.

Conclusion

My, what a versatile collection! These 23 crockpot ranch pork chop recipes offer endless possibilities for easy, flavorful family meals. We’d love to hear which variation becomes your weeknight favorite—drop us a comment below! Don’t forget to pin your top picks to Pinterest so you can easily find them again. Happy slow cooking!