My effortless recipe creates the creamiest, tangiest, and tastiest pork chops in the slow cooker. I use a packet of Hidden Valley ranch seasoning and evaporated milk to make this an easy “fix it and forget it” crock pot pork dinner without canned soup. These Crockpot ranch pork chops with cream cheese have an ultra-rich, creamy gravy sauce ideal for spooning over your sides like instantpot mashed potatoes, green beans, rice a roni, or cauliflower rice for a completely comforting meal.
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Why We Love This Recipe
Tangy, creamy, and terrifically rich – Hidden Valley ranch chops made in the slow cooker check all of the boxes for a classic comfort food recipe.
I skip the canned soup and instead make these crock pot ranch pork chops with cream cheese and evaporated milk. The result is a remarkably tasty, completely satisfying dish that’s perfect for serving with any number of your favorite sides!
Ingredient Notes and Substitutions
- Pork chops – See notes below for choosing the right cut.
- Evaporated milk – This is thicker and creamier than regular milk, making it a good choice for this recipe. You can substitute it with heavy cream or half and half.
- Hidden Valley Ranch packet – You can easily buy this in groceries or online.
- Chicken bouillon – It adds flavor and depth to the recipe. If you don’t have one. You can also use chicken broth or stock instead.
- Corn starch (optional) – This is used to thicken the sauce. Omit this if you prefer a thinner sauce.
To keep your chops tender and moist, instead of tough and dry, it’s important to choose the right cut of meat. Here’s what to look for:
- A bone-in, thicker (3/4″ – 1″) chop with great marbling throughout.
- Look for those labeled center cut, blade chop, shoulder chop, or sirloin chop at the store.
- If you need help at the store, let them know you are looking for pork chops for slow cooking.
- Lean cuts of pork chops do not work well in this recipe. Since they won’t give you the same tender results, you should definitely choose a cut with a bit of fat and marbling on it for making Hidden Valley ranch pork in the slow cooker.
How to Make Slow Cooker Ranch Pork Chops with Cream Cheese
This recipe is known as a “dump and go” dish because of how terrifically easy it is to make. What is “dump and go?” Basically, all of the ingredients are loaded into the crock of a slow cooker, then the time is set, and you leave the Crockpot alone to work its magic. There is no pre-cooking (such as searing on the stovetop) necessary!
What if I want to sear the meat first?
This is a “dump and go” recipe, but if you have the time consider searing the pork first. First, it gives the meat a beautiful golden crust for a beautiful presentation. Second, who can resist that added flavor boost that seared meat provides?
Want a more tender meat? Learn how to tender pork chops with our helpful tips!
If you are looking for a highly-rated slow cooker, this is the slow cooker I use. Some of the features I like best are:
- This slow cooker has a lid with locking latches that are really handy for transporting the crock pot to events like potlucks and BBQs. Plus it keeps the heat in really well during cooking and during warming.
- It also has a probe that lets you know when a roast or meal is at the perfect temperature. Then it turns the cooking cycle to warm mode.
- Since it’s digital, as soon as the cooking cycle is over, it defaults to the warm setting keeping your food at the right temperature until you are ready to serve the meal.
Preparing the Meat in 3 Easy Steps
Here are the 3 easy steps for making the most mouthwatering ranch pork chops in the slow cooker:
- Firstly, place the pork in the crock of your slow cooker. In a medium bowl combine the evaporated milk, Hidden Valley ranch seasoning packet, and chicken bouillon.
- Then, pour the evaporated milk mixture over the pork chops, and cover with the lid. Cook on LOW for 3-5 hours.
- When the pork has reached 145ºF, remove it from the slow cooker to a plate. Add the cream cheese to the Crockpot, stirring until it melts into a rich, creamy sauce.
🎯 TFN Pro Tip
I recommend cooking this on the low setting in the Crockpot. Cooking the right marbled chops low and slow allows the fat to keep the meat tender and juicy. So, I recommend using the low setting for the absolute best results.
Serving Suggestions
Creamy, rich, and savory ranch pork chops are deliciously enjoyed over pasta, rice, or low-carb cauliflower rice, or potatoes. Serve along with a fresh veggie side dish, like steamed or roasted broccoli or green beans, for a complete meal.
Recipe FAQs
If you don’t have or prefer not to use evaporated milk, you can make this easy pork chop recipe with a number of other ingredients. Try swapping with:
– 10 ounces of half and half
– 16 ounces of regular milk that you simmer and reduce down to 10 ounces, or
– 10 ounces of heavy cream
For a keto version of this crockpot Hidden Valley ranch pork chops recipe, simply eliminate the corn starch and decrease the evaporated milk to 7 ounces or add more cream cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Because of the creamy, dairy-based sauce, I do not recommend freezing this pork chops recipe.
Love Easy Comforting Dinners? Here’s More…
- Traeger Smoked Chicken Quarters
- Meatballs in Spicy Sauce
- Salmon and Fettuccine Alfredo
- Breaded Lemon Chicken
If you tried this ranch pork chops with cream cheese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Crockpot Ranch Pork Chops with Cream Cheese
Equipment
Ingredients
- 2 pounds pork chops bone-in or boneless, 3/4" – 1" thick, and well-marbled
- 10 ounces evaporated milk
- 1 packet Hidden Valley Ranch seasoning mix (dried seasoning), see notes for making your own)
- 2 teaspoons Better than Bouillon chicken seasoning or 1 cube chicken bouillon
- 4 ounces cream cheese room temperature
- 1 tablespoon cornstarch (optional)
Instructions
- Place pork chops in the slow cooker. In a medium bowl, mix together the evaporated milk, dry ranch seasoning, and bouillon.
- Pour the evaporated milk mixture over the pork chops. Set Crockpot to low setting and cook for 3-5 hours. The pork chops are done when they reach an internal temperature of 145º. In my slow cooker this only takes 3 1/2 hours for 1" pork chops. For the most tender and juicy pork, do not let them overcook.
- Remove the pork chops and place it on a plate. Add the cream cheese to the Crock pot, and stir until mixture is smooth and creamy. To thicken the cream sauce (if needed), mix 2 Tablespoons of cold water with 2 Tablespoons of corn starch. Add to cream sauce and cook until thickened. If not serving immediately, return the chops to the slow cooker and keep on warm until serving.
Notes
- Well-marbled bone-in or boneless pork chops will yield the best results. I prefer 1″ center cut, but sirloin chops, blade steaks, or loin chops will also work well.
- Can I make this without a dry ranch dressing mix? Here’s how you can make your own homemade ranch dressing mix: 2 Tablespoons buttermilk powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoons onion powder, 1 teaspoon dried dill.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Because of the creamy, dairy-based sauce, I do not recommend freezing this pork chops recipe.
Nutrition
Enriqueta E Lemoine says
Made this pork chops and the texture and flavor are amazing. I love how you seasoned them!
Renae says
I’m so glad you enjoyed these pork chops. They’re a favorite in our house, too!