Ingredients
Equipment
Method
Layer in the slow cooker
- Season the bone-in pork chops with salt and pepper, then place them in the slow cooker.
- Whisk the ranch seasoning mix, cream of chicken soup, and chicken broth together until smooth, then pour the mixture over the pork chops.
- Place the cream cheese cubes and butter on top of the pork chops and sauce.
Slow cook until tender
- Cook on Low for 6–7 hours, or on High for 3–4 hours, until the pork is tender and the sauce looks creamy around the edges.
- Stir the sauce well to combine the melted cream cheese until the texture is velvety and evenly blended.
Serve
- Serve the pork chops over mashed potatoes, spoon the creamy ranch sauce generously on top, and garnish with fresh chives.
Notes
Pro tip: cubing the cream cheese and placing it on top helps it melt more evenly into the ranch sauce. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a covered dish, adding a splash of broth if it thickens. Freezing is not recommended for the best creamy texture after thawing. Dietary swap: use low-sodium ranch seasoning and low-sodium cream of chicken soup to reduce sodium while keeping the same creamy finish.
