These 4-ingredient slow cooker boneless pork chops are tender, savory, and covered in a tangy, creamy sauce. The pork chops go in raw with no browning or skillet to wash, and the slow cooker does the rest. You’re going to love how easy they are to spoon over mashed potatoes, rice, or buttered noodles.
Why You’ll Love It
- Just 4 ingredients — pork chops, ranch seasoning, French dressing, and cream of chicken soup.
- No browning needed — the pork chops go straight into the slow cooker raw.
- Tender, flavorful pork — thicker boneless chops stay juicy with a savory, tangy sauce.
- Easy to serve — the extra sauce is perfect over mashed potatoes, rice, noodles, or roasted potatoes.
- Minimal prep — stir the sauce together, pour it over the chops, and let the slow cooker do the work.
Ingredient Notes
For the pork chops, thicker is better here — about 1 to 1 1/2 inches thick. Thin little boneless chops can go from tender to dry in a hurry in the slow cooker. Don’t do that to yourself.
Use the regular dry ranch seasoning packet, the one-ounce size. I generally buy Hidden Valley because that is what my store carries and because I am not making a special trip across town for ranch powder. Store brand should be fine too.
French dressing needs to be the bright orange kind, not a vinaigrette-style French dressing if you happen to see one of those fancy bottles. The classic orange French dressing is what gives this sauce its tangy, slightly sweet flavor. It looks almost alarmingly orange when you mix it with the soup, but it settles down as it cooks.
For the condensed cream of chicken soup, use it straight from the can. Don’t add water or milk. The condensed soup is what helps the sauce stay rich.
Ingredients
- 4 boneless pork chops, about 1 to 1 1/2 inches thick
- 1 packet dry ranch seasoning mix, about 1 ounce
- 1 cup bright orange French dressing
- 1/2 cup condensed cream of chicken soup
Instructions
- Lightly coat the inside of your slow cooker with nonstick spray if you feel like it. Arrange the raw boneless pork chops in an even layer across the bottom of the slow cooker.
- In a medium bowl, stir together the dry ranch seasoning, French dressing, and condensed cream of chicken soup until the sauce looks smooth and evenly mixed. It will be a cheerful orange color at this point — not necessarily elegant, but neither is a casserole dish in the sink, and we survive.
- Pour the sauce over the pork chops, doing your best to cover them evenly. Put the lid on and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the pork chops are tender and cooked through. Start checking at the earlier end of the time range, because slow cookers are all a little different.
- When the pork chops are done, spoon some of that sauce right over the top before serving. If you want a thicker sauce, remove the lid for the last 20 to 30 minutes of cooking so a little moisture can cook off. You can also transfer the sauce to a saucepan and simmer it briefly, though I’ll be honest: on a busy night, I usually just take the lid off and hope for the best.
Variations
If you want a little more savory flavor, scatter some thinly sliced onion underneath or over the pork chops before pouring on the sauce. The onion gets wonderfully soft and almost disappears into everything by the end.
For a creamier finish, stir in a few spoonfuls of sour cream after the cooking is finished and the heat is off. It makes the sauce softer-looking and a little richer. I don’t always do this because, despite what my refrigerator suggests, I do not constantly have sour cream on hand. I buy it for tacos, use two tablespoons, and then discover it three weeks later wearing a fuzzy little hat.
I tried adding extra seasonings once — garlic powder, black pepper, something else from my spice cabinet that I can’t remember — and it honestly wasn’t better. Maybe it was fine. But this is one of those rare recipes where the strange little combination is enough on its own. The ranch has seasoning, the dressing has tang and sweetness, and the soup brings everything together. Don’t overthink it.
Storage & Reheating
Leftover pork chops and sauce will keep in a covered container in the refrigerator for a few days. I usually store the chops right in the sauce so they don’t dry out. They reheat nicely in the microwave, covered loosely, with a spoonful of sauce over the top. Heat them gently rather than blasting them into oblivion.
You can also warm them in a small covered skillet over low heat. Add the sauce right in there and let it slowly come back to life. The pork may not be quite as tender as it was the first night — slow cooker leftovers are like that sometimes — but it’s still very good over noodles or rice.
Final Notes
There is something comforting about a recipe that does not ask much of you. No chopping boards covered in vegetable scraps. No complicated sauce that requires you to whisk while your arm gets tired. Just pork chops, a few pantry things, and time.
The French dressing part still sounds funny when I say it out loud. I get it. But recipes like this are often the ones that stick around — the slightly odd, unfussy dinners that make the house smell good.
So keep this one around for those days when you need dinner to take care of itself for once. We all deserve that now and then.
4-Ingredient Slow Cooker Boneless Pork Chops
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Ingredients
- 4 boneless pork chops about 1 to 1 1/2 inches thick
- 1 packet dry ranch seasoning mix about 1 ounce
- 1 cup bright orange French dressing
- 1/2 cup condensed cream of chicken soup use straight from the can; do not add water or milk
Instructions
- Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the raw boneless pork chops in an even layer across the bottom.
- In a medium bowl, stir together the dry ranch seasoning, French dressing, and condensed cream of chicken soup until the sauce is smooth and evenly mixed.
- Pour the sauce over the pork chops, covering them evenly. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the pork chops are tender and cooked through.
- Spoon the sauce over the pork chops before serving. For a thicker sauce, remove the lid for the last 20 to 30 minutes of cooking, or transfer the sauce to a saucepan and simmer it briefly.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
