Pioneer Woman Crockpot Pork Chops Recipe – Easy Tender & Creamy Dinner

The first time I made these Pioneer Woman crockpot pork chops, the aroma wafting through my house made me abandon all pretense of waiting for dinner—honestly, it was irresistible. There’s something about creamy, slow-cooked pork chops that feels like a warm hug at the end of a long day. I’ve tried dozens of pork chop recipes, but nothing beats the ease and melt-in-your-mouth tenderness you get with this crockpot method inspired by the Pioneer Woman herself.

Years ago, I stumbled across Ree Drummond’s pork chop recipe while searching for a cozy meal that wouldn’t have me hovering over the stove all evening. As a busy mom (and a lover of all things creamy), I needed a recipe that delivered both comfort and convenience. After a few tweaks, this version became a regular in my dinner rotation—especially on chilly nights or when I just want to spoil my family a little.

What makes these Pioneer Woman crockpot pork chops so special isn’t just the creamy sauce (although that’s a big part of it). It’s the way the pork chops soak up all the flavors during those slow hours in the crockpot, becoming fork-tender and practically falling apart. Whether you’re feeding picky eaters, looking for a simple weeknight meal, or planning a cozy Sunday dinner, this recipe never disappoints. And yes—I’ve tested it more times than I can count, each time tweaking little things to get the flavors just right.

Why You’ll Love This Recipe

• Quick Prep, Slow Cooked Perfection: Toss everything in the crockpot in under 15 minutes—let the magic happen while you go about your day.
• Everyday Ingredients: No need for a special trip to the store. You probably have most of these items in your pantry already.
• Perfect For Any Occasion: Whether it’s a casual family dinner, a lazy Sunday, or even a potluck, these creamy pork chops fit right in.
• Kid & Adult Approved: The creamy sauce and tender pork win over even the pickiest eaters—trust me, I’ve seen it at my own table.
• Ultimate Comfort Food: There’s just something about creamy, slow-cooked pork that’s the culinary equivalent of a soft blanket and your favorite show.

Let’s face it, not all crockpot pork chop recipes turn out this tender or flavorful. I’ve had my share of dry, bland pork chops, and nothing is more disappointing. The Pioneer Woman’s version uses a creamy base (hello, rich mushroom soup and tangy ranch!) that seeps into the meat while it gently cooks, making every bite juicy and delicious.

What sets this recipe apart? It’s the combination of simple ingredients and a no-fuss method. I blend my sauce for extra smoothness—no lumps here! And I always opt for bone-in pork chops for that extra depth of flavor. This isn’t just another slow cooker meal; it’s the one you’ll crave on a rainy day or when you need a meal that feels like home. Honestly, there’s nothing quite like serving up these Pioneer Woman crockpot pork chops and hearing the table go quiet as everyone dives in. That’s when you know you’ve got a keeper.

What Ingredients You Will Need

This Pioneer Woman crockpot pork chops recipe uses a handful of classic, fuss-free ingredients that come together into a dreamy, creamy sauce and fall-apart tender pork. Here’s what you’ll need:

• Pork Chops (bone-in, 4-6 pieces, about 2 lbs/900g): I recommend bone-in for the juiciest results (they stay moist and flavorful during slow cooking). You can use boneless, but watch for dryness.
• Cream of Mushroom Soup (2 cans, 10.5 oz/298g each): This is the creamy backbone of the sauce—use reduced sodium if watching salt. I like Campbell’s or Pacific Foods for a rich, not-too-salty flavor.
• Chicken Broth (1 cup/240ml): Adds depth and thins the sauce just enough. Low-sodium works great here.
• Ranch Dressing Mix (1 packet, about 1 oz/28g): The secret ingredient! It brings tangy, herby flavor and wakes up the sauce. Hidden Valley is my go-to.
• Onion Powder (1 teaspoon/4g): Adds sweetness and a little extra punch.
• Garlic Powder (1 teaspoon/4g): For warmth and a subtle savory note.
• Black Pepper (½ teaspoon/2g): Fresh cracked is best—gives a little kick without overpowering the sauce.
• Butter (2 tablespoons/28g, optional): Drop it in for added richness, especially if you’re using lean pork chops.
• Fresh Parsley (chopped, for garnish): Totally optional, but it adds a pop of color and freshness.

Ingredient Notes & Swaps:

• For a gluten-free version: Use gluten-free cream of mushroom soup and ranch mix (there are several brands out there now!).
• No cream of mushroom? Substitute with cream of chicken or celery soup—it’s a little different, but still delicious.
• Prefer a lighter sauce? Swap one can of soup for low-fat sour cream or plain Greek yogurt (add at the end of cooking to prevent curdling).
• Add-ins: Sliced fresh mushrooms, diced onions, or even a handful of baby spinach stirred in at the end are all great options.
• Herbs: If you love extra herbs, toss in a sprig of thyme or rosemary for a little earthy kick.

Honestly, what I love most is how forgiving this recipe is. If you’re out of one thing or want to tweak the flavors, it still turns out creamy and comforting every time. Just don’t skip the ranch packet—it really is the magic ingredient here!

Equipment Needed

You don’t need a fancy kitchen to whip up these Pioneer Woman crockpot pork chops, but a couple of trusty tools will make life easier:

• Slow Cooker/Crockpot (5-6 quart): The real MVP for this recipe. I use my Hamilton Beach slow cooker, but any standard model works.
• Mixing Bowl: For combining the sauce ingredients. A medium-sized one does the trick.
• Whisk or Spoon: To blend your creamy sauce until smooth—no lumps allowed!
• Tongs: For safely placing and removing pork chops from the crockpot (saves your fingers from the heat and mess).
• Measuring Cups & Spoons: Precision matters, especially with seasonings.
• Knife and Cutting Board: For prepping any add-ins like mushrooms or herbs.

If you don’t have a slow cooker, a Dutch oven on low in the oven (covered) can work in a pinch—it just needs a little more attention. I’ve even used a basic manual crockpot I found at a thrift store, and it worked perfectly. Just check that your lid fits snugly to keep all that moisture inside. Pro tip: wipe down your slow cooker insert with a dab of oil before starting—cleanup is a breeze afterward!

Preparation Method

1. Prep the Pork Chops:
   
   Pat pork chops dry with paper towels. Season both sides lightly with a pinch of salt (if desired) and black pepper. This step helps the chops brown a little and draws out more flavor.
2. Mix the Creamy Sauce:
   
   In a medium mixing bowl, whisk together 2 cans (10.5 oz/298g each) cream of mushroom soup, 1 cup (240ml) chicken broth, 1 packet (1 oz/28g) ranch dressing mix, 1 teaspoon (4g) onion powder, and 1 teaspoon (4g) garlic powder until smooth and well combined. If you see any lumps, keep whisking or use a fork to break them up.
3. Layer in the Crockpot:
   
   Place the seasoned pork chops in the bottom of your slow cooker. It’s okay if they overlap a little. Pour the creamy sauce mixture over the pork chops, making sure they are evenly covered. Dot with 2 tablespoons (28g) butter if using for extra richness.
4. Set and Forget:
   
   Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The pork chops should be fork-tender—if you poke them with a fork, they should nearly fall apart. (If you’re using boneless chops, check for doneness at the shorter end of the time range to avoid overcooking.)
5. Troubleshooting:
   
   If your sauce looks too thin at the end of cooking, remove the lid and cook on HIGH for an extra 20-30 minutes to thicken, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the sauce is too thick, splash in a little more broth or milk.
6. Optional Finishing Touches:
   
   Taste and adjust seasoning if needed. Sometimes I add a tiny sprinkle of salt or extra pepper. Stir in chopped fresh parsley for a fresh pop of color and flavor just before serving.
7. Serve:
   
   Use tongs to carefully lift the pork chops onto plates—they’ll be very tender! Spoon plenty of creamy sauce over the top. Serve hot with your favorite sides.

Prep Time: 15 minutes
Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)

Personal tip: For best results, avoid opening the crockpot lid during cooking—that’s how you keep the heat and moisture in. If you’re adding veggies (like mushrooms or onions), tuck them around and under the pork chops so they soak up all that creamy sauce too.

Cooking Tips & Techniques

• Brown the Pork (Optional): If you’ve got a few extra minutes, sear the pork chops in a hot skillet with a splash of oil before adding them to the crockpot. It adds a deeper flavor and helps lock in juices (but honestly, it’s still tasty if you skip this step—I do both ways depending on my mood).
• Layer for Maximum Flavor: Place any add-ins, like sliced onions or mushrooms, under the pork chops—this way, they soak up all the juices and flavor.
• Don’t Overcook: Crockpots can vary, and pork can dry out if cooked too long. Check at the minimum cooking time, especially with boneless chops. The meat should be tender but not mushy.
• Consistency Counts: If your sauce is too thin, let it cook uncovered for a bit, or add a cornstarch slurry. If it’s too thick, add a splash of broth or milk to loosen it up.
• Keep the Lid Closed: Each time you lift the lid, you lose heat and add about 20 minutes to the cooking time. Resist the urge to peek!
• Personal Fails: Once, I used extra-thick pork chops and they needed almost two hours longer on LOW—so keep an eye on thickness. When in doubt, check with a meat thermometer (145°F/63°C for pork is perfect).
• Make Ahead: You can assemble everything in the crockpot insert the night before and refrigerate. In the morning, just pop it into the base and start cooking.

Cooking is all about rolling with the punches—sometimes the sauce is a little runny, sometimes it’s thicker, but it’s always delicious. Over time, you’ll get a feel for what works best in your own kitchen with your tools and your family’s preferences.

Variations & Adaptations

• Gluten-Free Pioneer Woman Crockpot Pork Chops: Use gluten-free cream of mushroom soup and ranch packet (brands like Pacific Foods and Simply Organic are great). Double-check all labels!
• Lighter Version: Swap one can of cream of mushroom soup for plain Greek yogurt or low-fat sour cream (add at the end of cooking to keep it smooth). You can also use boneless, skinless pork loin chops for a leaner option.
• Mushroom Lover’s Twist: Add 1 cup (90g) fresh sliced mushrooms and 1 small onion, thinly sliced, to the bottom of the crockpot before layering in the pork. The veggies soak up all that creamy flavor—so good!
• Different Cooking Methods: No crockpot? Use a Dutch oven in the oven at 300°F (150°C) for about 2 hours, covered, until pork is tender.
• Allergy-Friendly: For dairy-free, try a plant-based cream soup and unsweetened coconut yogurt (it works, I swear!). Use a homemade ranch seasoning blend without dairy.
• Personal Spin: Sometimes, I toss in a handful of baby spinach at the end for a bit of green and extra nutrients. My kids barely notice, but I feel better about serving it.

The beauty of this recipe is how flexible it is—don’t be afraid to make it your own. I love hearing how others tweak it to suit their tastes or dietary needs!

Serving & Storage Suggestions

These Pioneer Woman crockpot pork chops are at their best served piping hot, smothered in that dreamy creamy sauce. Here’s how I like to serve and store them:

• Serving Temperature: Serve straight from the crockpot for ultimate coziness. If you’re planning ahead, keep it on the “warm” setting for up to an hour.
• Presentation: Place pork chops on a plate (they’ll be super tender, so use tongs!) and ladle plenty of sauce over the top. A sprinkle of fresh parsley or chives adds color and a fresh bite.
• Perfect Pairings: Mashed potatoes, buttered egg noodles, or rice are perfect for soaking up the sauce. I like to add a side of roasted green beans or a crisp salad for balance.
• Storing Leftovers: Cool completely, then transfer pork chops and sauce to an airtight container. Refrigerate for up to 3 days.
• Freezing: This recipe freezes well! Place cooled chops and sauce in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the sauce is too thick. The flavors deepen after a day or two—sometimes leftovers taste even better!

If you’re prepping for a crowd, double the batch (just use a larger crockpot). The creamy sauce makes it easy to stretch the meal with extra sides, so no one leaves the table hungry.

Nutritional Information & Benefits

Each serving of these Pioneer Woman crockpot pork chops (with sauce) has approximately:

• Calories: 410
• Protein: 32g
• Fat: 23g
• Carbohydrates: 15g
• Sodium: 940mg

Key Benefits: Pork chops are a great source of lean protein, and slow-cooking helps retain moisture without a lot of added fat. The creamy sauce makes it feel indulgent, but using reduced-sodium soup and broth helps keep things balanced. If you opt for low-fat or dairy-free swaps, you can easily fit this into a variety of meal plans (including gluten-free!).

Allergens to note: This recipe contains dairy (in the soup and ranch mix) and gluten (unless using GF swaps). For my family, it’s a comforting, protein-rich dinner that keeps everyone full and happy, especially on busy days when we need a little extra comfort.

Conclusion

If you’re looking for a fuss-free, flavor-packed dinner, these Pioneer Woman crockpot pork chops need to be on your menu. They’re easy enough for a hectic weeknight but cozy and creamy enough for a Sunday supper with the whole family. I love how this recipe brings everyone to the table—no coaxing required—and makes even an ordinary day feel special.

Don’t be afraid to get creative with the ingredients or sides—this recipe is all about comfort, not perfection. I keep coming back to these creamy pork chops because they’re reliable, delicious, and always get rave reviews. If you try them, let me know how you make them your own! Drop a comment with your favorite variation, share this recipe with a friend who loves their slow cooker, or save it for your next meal plan.

Here’s to easy, creamy comfort food that brings everyone together—one crockpot at a time. Happy cooking!

Frequently Asked Questions

Can I use boneless pork chops instead of bone-in?

Absolutely! Boneless pork chops work well, just shorten the cooking time a bit—they cook faster and can dry out if overcooked. Check for tenderness about 30 minutes earlier than with bone-in.

What can I use instead of cream of mushroom soup?

Cream of chicken or celery soup makes a great substitute, or try a homemade white sauce if you want to skip the canned version. The flavor will change slightly, but it’s still delicious and creamy.

How do I thicken the sauce if it’s too runny?

If the sauce seems thin, uncover the crockpot and cook on HIGH for 20-30 minutes more. Or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until it thickens to your liking.

Can I add vegetables to this recipe?

Definitely! Sliced mushrooms, onions, or even carrots can be added right into the crockpot with the pork chops. They’ll cook down and soak up all that creamy goodness.

Is this recipe gluten-free?

It can be—just use gluten-free cream of mushroom soup and a gluten-free ranch seasoning packet. Always double-check your labels to be sure.

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