Slow Cooker Ranch Pork Chops in Foil

Slow Cooker Ranch Pork Chops in Foil

This slow cooker ranch pork chops recipe is a complete comfort food dinner that practically cooks itself. Tender, juicy pork chops are wrapped in foil and cooked in a creamy ranch and mushroom sauce that becomes a delicious gravy to serve over rice or mashed potatoes.

Ingredients

• 4 to 6 bone-in pork chops, about 1 inch thick
• 1 large onion, sliced
• 1 packet (1 ounce) dry ranch dressing mix
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Aluminum foil

Instructions

1. Tear off a large sheet of heavy-duty aluminum foil and place it in your slow cooker, allowing the edges to hang over the sides.
2. Arrange the pork chops on the foil and season both sides with salt and pepper.
3. Layer the sliced onions over the pork chops.
4. In a bowl, whisk together the dry ranch dressing mix, cream of mushroom soup, chicken broth, and heavy cream until smooth.
5. Pour the sauce over the pork chops and onions, then dot with butter.
6. Fold the foil edges up and over to create a sealed packet, leaving a little room for steam.
7. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is tender and cooked through.
8. Carefully open the foil packet to avoid steam burns and serve the pork chops with the creamy ranch gravy over rice or mashed potatoes.

Practical Tips

Enhance the flavor: Add a teaspoon of garlic powder or a splash of Worcestershire sauce to the sauce mixture before cooking for extra depth.

Prevent drying: Using foil creates a steaming effect that keeps the pork chops incredibly moist throughout the long cooking process. Make sure not to skip this step.

Customize your sides: While rice and mashed potatoes are classic choices, egg noodles, roasted vegetables, or crusty bread work wonderfully for soaking up the creamy gravy.

How to Store

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to restore the sauce consistency. This dish also freezes well for up to 2 months when stored in a freezer-safe container.

Common Questions

Can I use boneless pork chops instead? Yes, boneless pork chops work fine, but reduce the cooking time by about 1 to 2 hours since they cook faster than bone-in chops.

What if I don’t have heavy cream? You can substitute with sour cream, Greek yogurt, or even milk mixed with a tablespoon of cornstarch for a thickened sauce.

Can I prepare this recipe in advance? Absolutely. Assemble everything in the foil packet the night before, refrigerate it, and simply place it in the slow cooker in the morning. You may need to add 30 minutes to the cooking time since it starts cold.