Slow Cooker Pork Chops Recipe

Pork chops: These are the main protein for the dish, providing a tender and juicy base.

Chicken broth: Adds moisture and depth of flavor to the pork chops as they cook.

Ranch dressing mix: A seasoning packet that adds a tangy, herby flavor to the dish.

Au jus gravy mix: A seasoning packet that brings a rich, savory taste to complement the pork chops.

To ensure your pork chops remain juicy and flavorful, sear them in a hot pan with a bit of oil before placing them in the slow cooker. This step caramelizes the surface, adding depth to the overall flavor and helping to lock in the moisture.

• pork chops - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile when slow-cooked, making them a good alternative to pork chops.

• pork chops - Substitute with bone-in pork shoulder: Bone-in pork shoulder is a fattier cut that becomes tender and flavorful when slow-cooked, similar to pork chops.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used as a direct replacement for chicken broth.

• chicken broth - Substitute with beef broth: Beef broth offers a richer flavor that complements the other ingredients in the recipe.

• ranch dressing mix - Substitute with Italian dressing mix: Italian dressing mix provides a similar blend of herbs and spices, offering a comparable flavor profile.

• ranch dressing mix - Substitute with homemade ranch seasoning: Combine dried parsley, dill, garlic powder, onion powder, and dried chives to create a homemade version that mimics the store-bought mix.

• au jus gravy mix - Substitute with brown gravy mix: Brown gravy mix offers a similar savory flavor and can be used as a direct replacement for au jus gravy mix.

• au jus gravy mix - Substitute with beef bouillon granules: Beef bouillon granules dissolved in water can replicate the rich, beefy flavor of au jus gravy mix.

• Allow the pork chops to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the cooled pork chops and any remaining broth into an airtight container. If you have a lot of liquid, consider using a container with a tight-fitting lid to avoid spills.
• Store the container in the refrigerator if you plan to consume the pork chops within 3-4 days. This keeps the meat fresh and flavorful.
• For longer storage, place the pork chops in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the pork chops have been stored.
• When ready to reheat, thaw the pork chops in the refrigerator overnight. This ensures even reheating and maintains the texture of the meat.
• Reheat the pork chops in a saucepan over medium heat, adding a splash of chicken broth to keep them moist. Alternatively, you can reheat them in the microwave, covered, on medium power to avoid drying out.
• Serve the reheated pork chops with a side of steamed vegetables or mashed potatoes for a complete meal.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pork chops in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Add a splash of chicken broth or water to the dish to keep the meat moist.
  4. Heat for about 15-20 minutes or until the pork chops are warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the pork chops in the skillet and cover with a lid.
  3. Add a few tablespoons of chicken broth or water to create steam and keep the meat moist.
  4. Heat for about 5-7 minutes, flipping halfway through, until the pork chops are heated through.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 1-minute intervals until the pork chops are warm.

• Slow Cooker Method:

  1. Place the pork chops back in the slow cooker.
  2. Add a small amount of chicken broth or water to the slow cooker to keep the meat moist.
  3. Cover and heat on low for 1-2 hours or until the pork chops are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork chops in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the pork chops from the bag and serve immediately.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking for many hours.

• Measuring cup: A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as chicken broth.

• Tongs: A tool used to grip and lift objects, in this case, to place the pork chops into the slow cooker.

• Mixing bowl: A bowl used for combining ingredients, though not strictly necessary for this recipe, it can be used to mix the ranch dressing mix and au jus gravy mix before sprinkling.

• Lid: The cover for the slow cooker, essential for maintaining the temperature and moisture during the cooking process.

• Serving platter: A large plate used to serve the cooked pork chops once they are done.

• Meat thermometer: An optional tool to check the internal temperature of the pork chops to ensure they are fully cooked.

Pre-mix the seasonings: Combine the ranch dressing mix and au jus gravy mix in advance to save time during preparation.

Use pre-cut pork chops: Purchase pork chops that are already trimmed and ready to cook.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick broth option: Use pre-made chicken broth or broth concentrate to save time.

Prep the night before: Assemble everything in the slow cooker insert and refrigerate overnight, then start cooking in the morning.