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Keto Crockpot Creamy Ranch Pork Chops - Easy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Bone-in or boneless pork chops (4–6 chops, about 2–2.5 pounds total)
  • Cream cheese (8 ounces, full-fat)
  • Heavy whipping cream (1/2 cup)
  • Unsalted butter (2 tablespoons)
  • Ranch seasoning (2 tablespoons, homemade or store-bought; choose a low-carb option)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Chicken broth (1/2 cup, low-sodium)
  • Fresh or dried parsley (for garnish)
  • Salt and black pepper (to taste)
  • Olive oil or avocado oil (1 tablespoon, optional for searing)

Method
 

  1. Season the pork chops. Pat the chops dry and season both sides with salt, pepper, garlic powder, and onion powder. This builds a tasty base.
  2. (Optional) Sear for extra flavor. Heat a skillet with a little oil over medium-high. Sear the pork chops 1–2 minutes per side until lightly browned. This step adds flavor but isn’t required.
  3. Set up the crockpot. Place the pork chops in the slow cooker. If you seared them, add any pan juices too for extra richness.
  4. Make the creamy ranch mixture. In a bowl, whisk together softened cream cheese, heavy cream, ranch seasoning, and chicken broth until mostly smooth. Small lumps will melt as it cooks.
  5. Add sauce and butter. Pour the creamy mixture over the pork chops. Dot the top with butter for a silky finish.
  6. Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the chops are tender and cooked through (145°F internal temperature).
  7. Finish the sauce. Stir the sauce in the crockpot to fully blend any remaining cream cheese into a smooth gravy. Adjust salt and pepper to taste.
  8. Garnish and serve. Sprinkle with parsley. Serve with low-carb sides like cauliflower mash, sautéed green beans, or a simple salad.