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A square white plate holds cooked pork chops with onions and apple slices served over rice, garnished with chopped herbs. A blue patterned cloth is underneath the plate on a wooden surface.

Hidden Valley Ranch Pork Chops

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These hidden valley ranch pork chops slow cook low and slow into a creamy, tender dinner with apples and onion, perfect for a busy weeknight or casual family gathering.
Course Dinner
Cuisine American
Keyword creamy, pork chops, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 472
Author Gina Dickson

Equipment

Ingredients

  • 1/4 cup all-purpose flour
  • 2 teaspoons seasoning Hidden Valley Ranch, Dressing & Dip Mix (pork chop coating)
  • 4 bone-in pork chops about 1 inch thick
  • 1 onion small, sliced thin, about 2/3 cup of sliced onion
  • 2 apples peeled, cored, and sliced into 1/2 inch thick pieces, granny smith or any other tart apple
  • 1/3 cup chicken broth
  • 14 ounce cream of chicken soup canned

Instructions

  • You will need a 6-quart slow cooker for this recipe.

Coat the Pork Chops

  • On a shallow plate, mix the flour and ranch seasoning. Dredge each pork chop in the mixture, coating both sides and shaking off any extra.
    1/4 cup all-purpose flour, 2 teaspoons seasoning, 4 bone-in pork chops
    Raw pork chops being coated in flour; one pork chop is in a glass bowl of flour, while two floured pork chops are resting on a white cutting board, all on a white surface.

Layer in the Slow Cooker

  • Place the pork chops in the bottom of the slow cooker.
    Raw, flour-dusted pork chops arranged in a single layer inside a white slow cooker, ready for cooking.
  • Spread the sliced onions and apples on top of the pork chops.
    1 onion, 2 apples
    A white slow cooker containing sliced green apples and raw onion slices, arranged in an overlapping layer.
  • In a bowl whisk the chicken broth and cream of chicken soup together until creamy and smooth.
    1/3 cup chicken broth, 14 ounce cream of chicken soup
    A white mixing bowl containing a pale yellow batter being whisked with a light blue whisk on a white surface.
  • Pour the soup mixture over the pork chops.
    Sliced green apples and onions covered in a creamy yellow sauce inside a white slow cooker, ready for cooking.

Cook

  • Cover and cook on low for 4 hours, until the pork chops reach an internal temperature of 145 degrees Fahrenheit and are fork tender.

Serve

  • Serve the pork chops with the apple onion gravy spooned over the top.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of broth if you need to loosen the sauce.
  • Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Slow Cooker Time — Low: 4 hours (recommended and tested)
  • Slow Cooker Time — High: Not recommended — cooking on low gives the pork chops a more tender result.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 30g | Protein: 39g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 865mg | Potassium: 810mg | Fiber: 4g | Sugar: 11g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 4mg
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