Creamy Pork Chops

5 from 12 votes

These creamy pork chops are rich, tender, and full of flavor! Make crockpot pork chops with ranch dressing in just a few easy steps.

Prep Time5

Cook Time4

Total Time4 5

Course: Entree

Cuisine: American

Servings: servings

Calories: 370kcal

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)

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 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.

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.
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.
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.

To achieve tender pork chops, it's important to choose the right cut of meat. Here's what to look for:
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.
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, tell them you are looking for pork chops for slow cooking.

Recipe Variations:

Add mushrooms or onions: Sauté them in a pan or skillet with a bit of butter first for extra flavor.
Zesty kick: Add a splash of lemon juice to brighten the creamy sauce.
Low-carb option: Serve over cauliflower rice instead of traditional rice or pasta.

Storing Instructions:

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.