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Slow Cooker Smothered Ranch Pork Chops


  • 1 can (22.5 ounces) cream of mushroom soup
  • 1 package (1 ounce) onion soup mix
  • 1 package (1 ounce) ranch dressing mix
  • 1 teaspoon garlic powder
  • ½ teaspoon coarse black pepper
  • 3 pounds (1/2-inch thick) bone-in pork chops, about 6



  1. Spray a 6-quart slow cooker crock with nonstick cooking spray.
  2. In the slow cooker crock, combine mushroom soup, onion soup, ranch dressing, garlic powder and black pepper.
  3. Add pork chops, turn to coat each chop with soup mixture.
  4. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.

Serves: 6

Test Kitchen Tip:  Save prep time with the 6 Quart Programmable Defrost Slow Cooker or Set & Forget® 6 Qt. Programmable Slow Cooker—both let you take meat right from the freezer to the slow cooker. Just place frozen meat and other ingredients in the slow cooker, press Defrost and program your cooker just as you would with thawed meat. No additional cooking time is required because the appliance uses a higher wattage in the defrost mode to ensure your meat is cooked to a safe temperature.


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