Pour ranch dressing and these 6 ingredients over pork chops into a slow cooker for a rich, comforting plate you’ll want on repeat

This slow cooker creamy ranch pork chop recipe is a modern, ultra-simple spin on classic Midwestern comfort food. Ranch seasoning has its roots in the 1950s, when a California plumber-turned-cook created the original herb-and-buttermilk dressing that eventually became a pantry staple across the country—especially here in the Midwest. In this version, we skip the powdered mix and use bottled ranch dressing as the base, letting it mingle with a handful of everyday ingredients to create a velvety, tangy sauce that soaks into tender pork chops. It’s the kind of set-it-and-forget-it meal that’s perfect for busy weeknights, but still cozy enough for a Sunday dinner. If you enjoy recipes that require almost no prep yet deliver that “someone really cooked for me” feeling, this one belongs in your regular rotation.

These creamy ranch pork chops are tailor-made for something that can soak up all that rich sauce. Mashed potatoes or buttered egg noodles are classic pairings, but rice—especially jasmine or simple long-grain white rice—works beautifully as well. For a bit of color and freshness, serve them with steamed green beans, roasted broccoli, or a simple side salad with a light vinaigrette to balance the richness. If you want to lean into the Midwestern comfort angle, add warm dinner rolls or crusty bread on the side so no one leaves a drop of that ranch gravy behind.

Servings: 4 servings

4 boneless pork chops (about 1 to 1 1/2 pounds total)

1. Arrange the pork chops in a single layer in the bottom of your slow cooker. It’s fine if the edges overlap slightly, but try to keep them mostly flat so they cook evenly.

2. In a medium bowl or measuring cup, whisk together the bottled ranch dressing, condensed cream of mushroom soup, chicken broth, garlic powder, onion powder, and black pepper until smooth and well combined. This will look like a thick, creamy sauce.

3. Pour the ranch mixture evenly over the raw pork chops in the slow cooker, making sure the chops are well coated. Use a spoon or spatula to nudge the sauce around so it covers any exposed areas of meat.

4. Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are very tender and easily cut with a fork. Avoid lifting the lid too often, as that releases heat and can lengthen cooking time.

5. Once the pork chops are done, taste the sauce and adjust seasoning if needed, adding a pinch more black pepper or a small splash of broth to thin it out if it’s thicker than you like.

6. Serve the pork chops hot, spooning plenty of the creamy ranch sauce over each portion. Pair with your favorite starch and vegetables, and garnish with a bit of chopped fresh parsley if you’d like a touch of color.

For a slightly lighter version, you can use light ranch dressing and a reduced-fat condensed soup; the sauce will still be creamy, just a bit less rich. If you prefer a stronger herb flavor, stir in 1 to 2 teaspoons of dried parsley or dill with the sauce mixture before pouring it over the pork chops. To add vegetables directly into the slow cooker, scatter 1 to 2 cups of sliced mushrooms, baby carrots, or thick-cut onions under and around the pork chops before adding the sauce; they’ll cook in the same time and soak up the flavor. Bone-in pork chops also work—just add about 30 minutes to the cooking time on LOW to ensure they become tender. For a looser, more gravy-like consistency, whisk in an extra 1/4 cup of chicken broth at the end, or for extra richness, stir in 2 to 3 tablespoons of sour cream just before serving (off the heat) to keep it from curdling. Finally, if you like a bit of texture, you can quickly sear the pork chops in a hot skillet with a drizzle of oil before putting them in the slow cooker; it’s an optional step, but it adds a deeper, caramelized flavor to the finished dish.