Slow Cooker 4-Ingredient Bacon Ranch Pork Chops

Yield

4 servings

Prep time

10 minutes

Rest / chill time

3 minutes

Ingredients

• 4 pork chops, boneless or bone-in, about 1 inch thick, fully thawed
• 1 packet (about 1 ounce) dry ranch seasoning mix
• 1 can (10.5 ounces) condensed Heart Healthy cream of chicken soup
• 6 slices bacon, cooked crisp and crumbled
• Cooking spray, optional, for greasing

Method

1. Lightly coat the slow cooker insert with cooking spray if desired. Arrange the pork chops in an even layer with minimal overlap.
2. Stir the dry ranch seasoning and undiluted condensed cream of chicken soup together in a small bowl. Spread evenly over the pork chops. Do not add water.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, beginning to check at the earlier end of the selected range. Cooking time varies with the chops and slow cooker.
4. Check the thickest part of each chop with a thermometer, avoiding the bone. The pork must reach at least 145°F (63°C). Stop cooking once the chops are cooked through and tender enough to serve; avoid leaving lean chops cooking unnecessarily.
5. Transfer the chops to serving plates and let rest for at least 3 minutes. Gently stir the sauce until evenly combined.
6. Spoon the sauce over each chop, then scatter the crumbled bacon over the top just before serving.

Kitchen notes

Practical Woman's Secret
Keep the cooked bacon separate until plating. Adding it after the sauce preserves its crisp texture instead of letting it soften during the long cooking time.

Serving and Storage
Serve one chop per person with sauce and bacon, with mashed potatoes, noodles, or vegetables alongside if desired. Refrigerate leftovers within 2 hours in shallow, airtight containers and use within 3–4 days. Store any unused bacon separately. Reheat the pork and sauce gently to 165°F, adding a little water if the sauce needs loosening.