Crockpot Ranch Pork Chops with Creamy Mushroom Gravy- THM S (No Packet Needed)
Servings 4
Ingredients
Homemade Ranch Seasoning
- 1 Tbsp dried parsley
- 2 tsp dried dill weed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp dried chives optional
For the Pork Chops
- 4 thick-cut bone-in pork chops about 3 lbs total
- Salt and black pepper to taste
- 2 Tbsp butter for searing
- 8 oz mushrooms sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1½ cups low-sodium chicken broth
- 4 oz cream cheese softened and cut into cubes
- 2 Tbsp heavy cream
- 1 Tbsp Dijon mustard optional
- ¼ tsp xanthan gum for thickening the gravy
- Fresh parsley or chives for serving (optional)
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Instructions
- Prepare the ranch seasoning. Mix together the parsley, dill, garlic powder, onion powder, salt, pepper, and chives. Set aside.
- Pat the pork chops dry and season both sides with salt, pepper, and half of the homemade ranch seasoning. Heat butter in a skillet over medium-high heat and sear the pork chops for 2–3 minutes per side until lightly browned. (This step adds flavor but can be skipped if needed.)
- Sear the pork chops a few minutes on each side.
- Add the sliced onions and mushrooms to the bottom of a 5–6 quart slow cooker. Place the seared pork chops on top.
- Whisk together the chicken broth, minced garlic, and remaining ranch seasoning. Pour over the pork chops.
- Cover and cook on LOW for 5–6 hours, until the pork chops are tender and cooked through. Remove cooked pork chops to a plate.
- Remove the pork chops from the slow cooker and keep warm. Stir the softened cream cheese into the hot cooking liquid until smooth. Add the heavy cream and Dijon mustard, if using. Sprinkle in ¼ teaspoon xanthan gum while whisking well to prevent clumps. Allow the gravy to thicken for several minutes. Return the pork chops to the slow cooker and spoon the gravy over the top.
- Garnish with fresh parsley or chives if desired and serve with your favorite THM S sides. I used dried parsley.
Notes
* **Bone-in chops work best for this recipe.** Thick-cut pork chops stay much more tender in the slow cooker than thin or boneless chops.
* I used **4 bone-in pork chops weighing about 3 pounds total**. Depending on the size of your chops, serving sizes may vary.
* I made this with **homemade ranch seasoning instead of a packet** for better ingredient control and a fresher flavor.
* I reduced the cream from many similar recipes and used only **2 tablespoons of heavy cream**. The gravy is still rich and creamy thanks to the cream cheese, mushrooms, and flavorful cooking juices.
* I used **¼ teaspoon xanthan gum** to help thicken the gravy. Add it slowly while whisking because a little goes a long way.
* The gravy will continue to thicken slightly as it cools.
* For a complete THM S, Low carb meal, serve with cauliflower mash, roasted vegetables, green beans, or a fresh salad.
* I used **4 bone-in pork chops weighing about 3 pounds total**. Depending on the size of your chops, serving sizes may vary.
* I made this with **homemade ranch seasoning instead of a packet** for better ingredient control and a fresher flavor.
* I reduced the cream from many similar recipes and used only **2 tablespoons of heavy cream**. The gravy is still rich and creamy thanks to the cream cheese, mushrooms, and flavorful cooking juices.
* I used **¼ teaspoon xanthan gum** to help thicken the gravy. Add it slowly while whisking because a little goes a long way.
* The gravy will continue to thicken slightly as it cools.
* For a complete THM S, Low carb meal, serve with cauliflower mash, roasted vegetables, green beans, or a fresh salad.