Go Back
one tender bone-in pork blade chop on an ordinary plate covered partly with pale creamy ranch sauce containing fine green dried-herb flecks and tiny softened onion pieces, with no breading, fresh garnish sprigs or side dishes
Rachel Kim

Crockpot Ranch Pork Chops

Ranch pork chops need enough dill, chives and tangy dairy to taste like ranch without a packet making the whole crock salty. Use well-marbled blade chops for the long cook. The cream cheese and sour cream go in after the pork comes out, which keeps the sauce smooth and lets you adjust its thickness without continuing to cook the meat. I like the herbs distributed through the sauce instead of sitting in a dry crust on top. Lift the chops with a wide spatula and spoon the sauce over them gently, because tender meat near the bone can separate if you grab it by one narrow edge.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1 small yellow onion finely diced
  • 3/4 cup low-sodium chicken broth
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 oz cream cheese softened and cubed
  • 1/3 cup sour cream
  • 2 tsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Put onion in a 6-quart slow cooker. Mix parsley, chives, dill, garlic powder, onion powder, salt and pepper and rub over the chops. Arrange chops over onion and pour broth around them.
  2. Cover and cook on low for 6 hours, checking after 5 hours, until the marbled chops are fork-tender; the meat must be at least 145°F and will usually be closer to 185 to 195°F when connective tissue softens.
  3. Lift chops carefully to a platter and rest for at least 3 minutes. Pour the cooking liquid and onion into a saucepan, skim excess fat and bring to a simmer.
  4. Mix cornstarch with cold water, whisk into the liquid and simmer for 2 minutes until lightly thickened. Lower the heat and whisk in cream cheese until smooth.
  5. Remove sauce from heat and stir in sour cream without boiling again. Spoon the warm herb sauce over the chops and serve.