Crockpot Creamy Dill Pork Chops and Potatoes — One-Pot Dinner Tips, FAQ & printable recipe

Tips for success

Match the chop thickness before starting, since even pieces reach temperature together and none turns dry waiting for its neighbor.

If the sauce seems thinner than expected at the end, leave the lid off and set the cooker to high for the last 15 minutes; the steam escapes and the sauce tightens quickly.

A pinch of dill held back until serving brightens the finished plates without complicating the recipe.

Serve directly from the insert at the table for a family-style dinner, or plate individually with extra sauce spooned first over the pork, then over the potatoes, so every element gets its share.

Variations

• Mushroom version: Swap the cream of chicken soup for condensed cream of mushroom and add a cup of sliced button mushrooms over the potatoes before cooking. The sauce turns earthier and pairs especially well with the dill.
• Fresh dill finish: Use dried dill for the cook as written, then scatter 1 tablespoon of chopped fresh dill over the finished plates. The fresh herb brightens the creamy sauce right before serving.
• Extra potato layer: Double the potatoes and divide them into two layers, one under and one over the chops. The lower layer soaks up the meat juices while the top stays coated in sauce.
• Smaller batch: Halve every ingredient and use a 3-quart slow cooker. Check for doneness about an hour earlier, since a less-full crock heats slightly faster than a full one.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days, with the sauce poured over the meat.

Freezer

Freeze for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.

Cool leftovers no more than 2 hours, then transfer the pork, potatoes and sauce to an airtight container together so the meat stays moist in the refrigerator.

They keep well for up to 3 days. The sauce thickens when chilled; a splash of water or broth while reheating brings it back to its original creamy pour.

The layering can be finished the night before: assemble everything in the insert, cover, and refrigerate the crock overnight, then set it into the cooker in the morning and add 30 minutes to the cook time to account for the cold start.

The potatoes hold their shape fine when layered raw, and the dill flavor develops even more fully overnight.

Serving ideas

Plate each chop with a generous scoop of potatoes and spoon the creamy dill sauce over both while everything is hot. The sauce is the point of the dish, so do not be sparing; it should pool slightly around the potatoes on the plate.

This dinner stands on its own, but a simple side makes the plate feel complete: steamed green beans, buttered peas or a crisp green salad all cut the richness of the cream sauce. Warm bread or crusty rolls are welcome for gathering every last bit of sauce.

Frequently asked questions

Recipe card

Crockpot Creamy Dill Pork Chops and Potatoes — One-Pot Dinner

Prep 10 minCook 6 hRest 3 minTotal 6 h 13 minServes 4

Ingredients

• 4 boneless pork chops (about 2 lb), trimmed of excess fat
• 1 1/2 lb gold potatoes, sliced into 1/4-inch rounds
• 2 tsp dried dill weed
• 1 can (10.5 oz) canned condensed cream soup

Instructions

1. Trim any large pieces of fat or silver skin from the boneless pork chops and pat them dry with paper towels. Dry chops sit flat in the slow cooker and the sauce clings to them better during the long cook. Keep the pieces whole; they braise beautifully without browning.
2. Arrange the pork chops in a single, slightly fanned layer across the bottom of the slow cooker insert. Overlapping the edges a little is fine, but keep them mostly in one layer so each chop stays submerged in the sauce once the potatoes and soup go on top.
3. Slice the gold potatoes into rounds about 1/4 inch thick and lay them in an even layer over the pork chops. Covering the meat completely keeps it moist and lets the potatoes soak up the cooking liquid from above and below at the same time.
4. Sprinkle the dried dill weed evenly over the potatoes, reaching the edges of the crock. Dried dill blooms slowly in the moist heat, seasoning the potatoes, the sauce and the pork all at once as the cooker works through the hours.
5. Spoon the canned condensed cream soup over the potatoes in dollops, then spread it gently with the back of the spoon so it covers most of the surface. As it heats, the soup thins into the sauce that braises everything below it.
6. Put the lid on the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Resist lifting the lid during cooking; every peek releases heat and adds 15 to 20 minutes to the clock without improving anything in the crock.
7. Near the end of the cook, insert an instant-read thermometer into the thickest chop. It should register at least 145°F (63°C). If it reads lower, recover and continue cooking, checking again every 30 minutes until the pork reaches the safe temperature.
8. Turn off the cooker and let the pork chops rest in the sauce for at least 3 minutes so the juices settle back into the meat. Then plate a chop with a scoop of potatoes, spoon the thick creamy dill sauce generously over both, and bring the plates to the table while steaming hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

540

Protein

38 g

Carbohydrates

30 g

Fat

28 g

Sugar

3 g

Sodium

890 mg

Automatic estimate from the ingredient list, not laboratory-verified.