Crockpot Sour Cream Ranch Mushroom Pork Chops Step-by-step instructions

Before you start

Before starting, pat the pork chops dry with paper towels. No need to season them; the ranch mix and gravy provide plenty of salt.

Measure out the sour cream and have the gravy ready. If using a slow cooker liner, place it in the insert now. Cook the egg noodles just before serving so they stay warm and tender.

Instructions

Layer and Dump

1. 1Layer the Pork Chops
   Place the thick-cut boneless pork loin chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. They should cover the bottom evenly so they cook uniformly. No need to season with salt yet because the ranch mix and gravy add plenty of flavor.
   Look for The chops are nestled in the bottom of the slow cooker, covering the surface.
   Tip If the chops are very thick, they will still cook through on low in 6 hours.
2. 2Add the Soup and Ranch Mix
   Spoon the condensed cream of mushroom soup over the pork chops, spreading it gently to cover. Sprinkle the dry buttermilk ranch seasoning mix evenly over the soup and chops. Do not stir; the layers will meld during cooking.
   Look for The soup and ranch mix form a thick, pale layer over the meat.
   Tip Evenly sprinkling the ranch mix helps it dissolve without clumping.
3. 3Top with Sour Cream and Gravy
   Dollop the sour cream over the top in small spoonfuls, then pour the savory pan gravy over everything. Use the back of a spoon to gently spread the gravy so it covers the surface. Do not stir the ingredients together.
   Look for The top is now a creamy, gravy-covered layer with visible sour cream dollops.
   Tip Keeping the sour cream on top prevents it from curdling during the long cook.

The slow cooker is filled with pork chops, soup, ranch mix, sour cream, and gravy. The top looks creamy and speckled, with distinct layers. The aroma is savory and herby. Everything is ready to cook.

Slow Cook

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and easily pull apart. The sauce will bubble gently around the edges. Do not lift the lid during the first 5 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling, and the pork chops are tender enough to shred with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low is key for tender chops; high heat can make them tough.
5. 5Check the Temperature
   After 6 hours, insert an instant-read thermometer into the thickest part of a pork chop. It should read at least 145°F (63°C). If not, continue cooking for another 30 minutes and check again. Let the meat rest for 3 minutes before serving.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, making the chops even more tender.

After several hours, the kitchen smells like a rich, creamy pork dinner.

The sauce is bubbling around the edges, and the pork chops are visibly tender. A quick temperature check confirms they are safe to serve.

Serve

6. 6Cook the Noodles
   While the pork chops rest, bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions until al dente. Drain well and toss with a pat of butter, if desired. Keep warm until serving.
   Look for The noodles are tender but still firm to the bite.
   Tip Butter the noodles to help them soak up the gravy without getting sticky.
7. 7Serve Over Noodles
   Spoon the noodles onto serving plates or a large platter. Use a slotted spoon to lift the pork chops from the slow cooker and place them over the noodles. Ladle the creamy mushroom-ranch gravy over the top, making sure each serving gets plenty of sauce.
   Look for The pork chops are glistening with gravy, and the noodles are coated.
   Tip Serve immediately while hot for the best texture.

The pork chops are lifted onto a bed of buttered noodles, and the gravy is ladled over the top. The dish is glossy, steaming, and ready to eat. The texture is fork-tender, and the sauce is silky.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Don't stir the ingredients at the beginning; layering helps the flavors develop.

If the sauce seems thin at the end, let it cook uncovered for 15 minutes to reduce. Overcooking can make pork chops dry, so check at the 6-hour mark.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart with a fork. An instant-read thermometer inserted into the thickest part should register at least 145°F (63°C).

The sauce should be bubbling gently and thickened slightly. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest