Crockpot Ranch Pork Chops and Potatoes

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Description

This Crockpot Ranch Pork Chops and Potatoes recipe is a comforting, hearty, and fuss-free dinner. With tender pork chops slow-cooked to perfection in a creamy ranch sauce, paired with buttery potatoes, this dish is full of flavor and requires minimal effort. Just toss everything in the slow cooker, let it simmer all day, and enjoy a wholesome family meal.

Ingredients For Crockpot Ranch Pork Chops and Potatoes

  • 4–6 boneless pork chops (about 1-inch thick)

  • 2 lbs baby potatoes (halved or quartered if large)

  • 1 packet (1 oz) ranch seasoning mix

  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

  • 1 cup chicken broth

  • 2 tbsp butter, cut into small pieces

  • 1 tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp paprika (optional, for extra flavor)

  • 2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. Prepare the slow cooker: Spray the inside of your crockpot with nonstick spray.

  2. Layer potatoes: Add baby potatoes to the bottom of the crockpot. Sprinkle with garlic powder, pepper, and half of the ranch seasoning. Dot with butter pieces.

  3. Mix sauce: In a bowl, whisk together cream of chicken soup and chicken broth until smooth.

  4. Add pork chops: Place pork chops on top of the potatoes. Sprinkle remaining ranch seasoning over them. Pour the soup mixture evenly on top.

  5. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pork chops are tender and potatoes are cooked through.

  6. Finish & serve: Garnish with fresh parsley. Serve warm with a side of vegetables or salad.

Notes

  • For extra richness, add ½ cup sour cream at the end of cooking and stir into the sauce.

  • Bone-in pork chops also work but may need a little extra cooking time.

  • Yukon gold potatoes hold their shape best, but russets can be used if cut into thicker chunks.

  • If you prefer a thicker gravy, whisk 1 tbsp cornstarch with 2 tbsp water and stir into the crockpot 30 minutes before serving.

Tips

  • Browning the pork chops in a skillet before adding to the crockpot enhances flavor.

  • Add chopped carrots or green beans to make this a complete one-pot meal.

  • Don’t overcook—pork chops can dry out if left too long, especially if thin.

  • Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth.

Servings

  • Serves 4–6 people

Nutritional Information (per serving, based on 6 servings)

  • Calories: ~390

  • Protein: 32g

  • Carbohydrates: 24g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: ~850mg

(Values are approximate and depend on portion size and exact ingredients used.)

Benefits

  • Hands-off cooking: Saves time and effort—perfect for busy weeknights.

  • Protein-rich: Pork provides lean protein for muscle health.

  • Family-friendly: Creamy ranch flavor is a crowd-pleaser.

  • Balanced meal: Contains protein, starch, and can easily include vegetables.

  • Budget-friendly: Uses simple ingredients without breaking the bank.

Q & A

Q1: Can I use frozen pork chops?
A: Yes, but it’s best to thaw them first for even cooking.

Q2: What can I use instead of ranch seasoning?
A: Mix dried parsley, dill, onion powder, garlic powder, salt, and pepper as a homemade ranch blend.

Q3: Can I make this without canned soup?
A: Yes, substitute with 1 cup heavy cream or homemade cream sauce.

Q4: Will boneless or bone-in pork chops work better?
A: Both work, but boneless chops cook faster and are easier to serve.

Q5: What can I serve alongside?
A: Steamed broccoli, roasted carrots, green beans, or a fresh garden salad pair beautifully.

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