Crockpot Ranch Pork Chops and Potatoes

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Tender pork chops, creamy potatoes, and a flavorful ranch sauce all slow-cooked to perfection!

Description

This Crockpot Ranch Pork Chops and Potatoes recipe is the ultimate weeknight comfort meal! With just a few simple ingredients and minimal prep, the slow cooker does all the work—transforming everyday pork chops and potatoes into a creamy, savory, ranch-flavored dish. The pork chops turn fork-tender, the potatoes soak up all the flavor, and the creamy ranch sauce ties it all together. Perfect for busy families, this recipe is hearty, satisfying, and completely fuss-free!

Ingredients For Crockpot Ranch Pork Chops and Potatoes

  • 4–6 boneless or bone-in pork chops

  • 6–8 small potatoes (Yukon gold or red), quartered

  • 1 packet (1 oz) ranch dressing mix (dry)

  • 1 can (10.5 oz) cream of chicken soup

  • ½ cup sour cream (optional, for extra creaminess)

  • ½ cup milk or chicken broth (for thinner sauce)

  • 2 tbsp butter (optional, for richness)

  • Salt and pepper, to taste

  • Fresh parsley, for garnish

Instructions

  1. Prepare the crockpot: Spray with nonstick cooking spray or line with a slow cooker liner.

  2. Layer the ingredients: Place the quartered potatoes at the bottom of the crockpot.

  3. Add pork chops: Season both sides with salt and pepper, then layer them on top of the potatoes.

  4. Make the sauce: In a small bowl, whisk together the cream of chicken soup, ranch dressing mix, sour cream, and milk (or broth).

  5. Pour the mixture: Pour the creamy ranch sauce evenly over the pork chops and potatoes. Dot with butter if desired.

  6. Cook:

    • Low: 6–7 hours

    • High: 3–4 hours
      (Cook until pork chops are tender and potatoes are soft.)

  7. Serve: Garnish with chopped parsley and serve warm with a side of vegetables or salad.

Notes

  • For extra flavor, sear the pork chops in a skillet for 2–3 minutes per side before adding to the crockpot.

  • Use baby potatoes (halved) for less prep work.

  • Substitute cream of mushroom soup for a deeper flavor.

  • Adjust sauce thickness by adding more milk or broth near the end of cooking.

Tips

  • Don’t overcook: Check tenderness around the 6-hour mark; thinner chops cook faster.

  • For thicker sauce: Let it rest 10 minutes before serving, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

  • Add veggies: Try adding carrots or green beans halfway through cooking for a complete meal.

  • Make it cheesy: Sprinkle shredded cheddar or Parmesan on top before serving.

Servings

Serves 4–6 people

Nutritional Information (per serving, approx.)

  • Calories: 420

  • Protein: 32g

  • Carbohydrates: 28g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: 980mg

  • Sugar: 2g

(Values may vary based on ingredients and portion size.)

Benefits

  • Easy one-pot meal — minimal cleanup!

  • Excellent source of protein and energy.

  • Family-friendly comfort food with simple pantry ingredients.

  • Perfect for meal prep — leftovers taste even better.

  • Customizable with your favorite veggies or seasoning mix.

Q&A

Q: Can I use frozen pork chops?
A: Yes, but thawing them first ensures even cooking and better flavor absorption.

Q: Can I replace the ranch packet with homemade mix?
A: Absolutely! Use 1 tbsp dried parsley, 1 tsp each of dill, garlic powder, onion powder, and ½ tsp salt.

Q: How can I make it lighter?
A: Use low-fat sour cream and cream of chicken soup, and skip the butter.

Q: What side dishes go well with this recipe?
A: It pairs beautifully with steamed green beans, roasted broccoli, or a fresh garden salad.

Q: Can I store leftovers?
A: Yes — refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in the microwave or oven.

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