Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

Dive into the heart of comfort food with Crockpot Ranch Pork Chops and Potatoes, a dish that effortlessly blends the savory flavors of ranch-seasoned pork chops with the hearty wholesomeness of potatoes. This recipe is a godsend for those bustling days when time is scarce but the desire for a home-cooked meal is abundant. Let your crockpot do the heavy lifting as you enjoy the simplicity of preparation and the luxury of coming home to a delicious, ready-to-serve dinner. Perfect for family meals, this dish promises tenderness, flavor, and the ease of one-pot cooking.

Table of Contents hide

1 Why You’ll Love Crockpot Ranch Pork Chops and Potatoes:

2 Ingredients Notes For Crockpot Ranch Pork Chops and Potatoes:

6.1 Prepare the Ingredients:

6.2 Layer Potatoes in Crockpot:

6.3 Add Pork Chops:

6.4 Mix the Soup Mixture:

6.5 Cook:

6.6 Serve:

Why You’ll Love Crockpot Ranch Pork Chops and Potatoes:

Minimal Prep Time: A quick assembly in the morning means you can go about your day with dinner already on its way.
Flavorful & Tender: The slow cooking process infuses the pork chops with ranch seasoning, while ensuring they stay moist and tender.

Versatile Side: Works beautifully with a variety of sides, though it’s already a complete meal with the included potatoes.
Family Favorite: A comforting, savory dish that’s bound to please the whole family, including picky eaters.

Ingredients Notes For Crockpot Ranch Pork Chops and Potatoes:

Pork Chops: Bone-in or boneless pork chops work well; thicker cuts tend to stay juicier.

Potatoes: Small red or gold potatoes are ideal for their ability to hold their shape and flavor after slow cooking.
Ranch Seasoning: A packet of ranch dressing mix provides a simple, flavorful seasoning that perfectly complements both pork and potatoes.
Chicken Broth: Adds moisture for the pork chops and potatoes to cook in, enhancing the overall flavor of the dish.

Garlic & Onions: These aromatics add depth to the dish’s flavor profile and meld beautifully with the ranch seasoning.

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Recipe Steps:

Layer the Ingredients: Begin by placing sliced onions at the bottom of the crockpot. Arrange the pork chops over the onions, then surround them with halved potatoes.
Season: Sprinkle the ranch seasoning evenly over the pork chops and potatoes. Add minced garlic for an extra flavor boost.

Add Liquid: Pour chicken broth over the ingredients, ensuring there’s enough liquid to keep everything moist during cooking.
Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.
Serve: Dish out the pork chops and potatoes, garnishing with fresh herbs like parsley if desired. A side of green beans or a simple salad complements this meal nicely.

Storage Options:

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

Ingredients

▢4 boneless pork chops about 1/2 inch thick

▢1.5 pounds baby potatoes halved or quartered depending on size
▢1 packet ranch dressing mix about 1 ounce or 2 tablespoons
▢1 can 10.5 ounces cream of chicken soup (or cream of mushroom soup)

▢1/2 cup chicken broth or water
▢1/2 cup sour cream optional, for a creamier sauce
▢Garlic powder to taste

▢Salt and pepper to taste
▢Fresh parsley or chives chopped (for garnish)

» MORE: Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

Instructions

Prepare the Ingredients:

Wash the baby potatoes and cut them into halves or quarters, depending on their size, so they cook evenly.

Season the pork chops on both sides with salt, pepper, and a little garlic powder to taste.

Layer Potatoes in Crockpot:

Place the cut potatoes at the bottom of the crockpot. Sprinkle half of the ranch dressing mix over the potatoes.

Add Pork Chops:

Lay the seasoned pork chops on top of the potatoes.

Mix the Soup Mixture:

In a bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), and the remaining ranch dressing mix until well combined. If you prefer a thinner sauce, you can add a little more broth or water to adjust the consistency.

Cook:

Pour the soup mixture over the pork chops and potatoes in the crockpot. Try to spread it evenly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.

Serve:

Carefully remove the pork chops and potatoes from the crockpot, being mindful of the hot liquid. Plate the pork chops and potatoes, and spoon some of the sauce from the crockpot over the top.
Garnish with freshly chopped parsley or chives before serving.