These 4-ingredient slow cooker bone-in pork chops are the kind of easy dinner that saves the day when work runs late and everyone still expects something warm and hearty on the table. Using raw bone-in pork chops and a few pantry staples, the slow cooker does all the heavy lifting, turning out tender chops in a rich, savory sauce with almost no hands-on effort. It is a simple, old-school style of comfort food that fits right into a busy weeknight routine.
Serve these pork chops with mashed potatoes, buttered egg noodles, or fluffy rice so nothing goes to waste when that savory sauce is ready to spoon over the top. For vegetables, green beans, roasted carrots, or simple steamed broccoli all pair nicely and keep the meal balanced without adding much extra work.
4-Ingredient Slow Cooker Bone-In Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
Directions
1. Lightly coat the slow cooker insert with nonstick spray if desired for easier cleanup, then place the raw bone-in pork chops in an even layer in the bottom.
2. In a small bowl, whisk together the ranch seasoning mix, brown gravy mix, and chicken broth until mostly smooth.
3. Pour the seasoned broth mixture evenly over the pork chops, making sure each chop gets coated.
4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the pork chops are tender and cooked through.
5. Serve the pork chops hot with the sauce spooned over the top and your favorite side dishes.
Variations & Tips
Make it creamier: For a richer sauce, stir in 1/4 cup sour cream or a few tablespoons of cream cheese during the last 20 to 30 minutes of cooking. This is a nice trick when I want the sauce to feel a little more like gravy for serving over potatoes.
Add onions or mushrooms: If you want to stretch the meal a bit, layer sliced onions or mushrooms under or around the pork chops before cooking. They soak up the flavor beautifully and make the dish feel a little more complete without much extra effort.
Watch the cook time: Bone-in pork chops stay juicier than boneless, but they can still dry out if left too long, especially thinner chops. If your pork chops are on the small side, start checking early so they stay tender.
Thicken the sauce: If you prefer a thicker gravy at the end, remove the pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the liquid in the slow cooker, cover, and cook on high for another 10 to 15 minutes.
Meal prep tip: This recipe is easy to prep ahead by measuring the ranch mix, gravy mix, and broth the night before. Then in the morning, all you have to do is layer everything in the slow cooker and turn it on before heading out the door.
