Crockpot Ranch Pork Chops and Potatoes Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready to go. There is no need to brown the pork chops first, though you can if you like extra color. Have the pork chops thawed if they were frozen, and scrub the baby potatoes.

Halve any larger ones so they cook evenly. Measure out the ranch seasoning and open the can of soup. Everything goes into the slow cooker in the order listed, so gather your ingredients and you are set.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the boneless pork chops in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer if possible. Scatter the halved baby red potatoes over the top of the pork chops.
   Look for The pork chops should cover the bottom of the slow cooker, with the potatoes piled on top.
   Tip If the chops overlap, that's fine; they will shrink as they cook.
2. 2Season with Ranch Mix
   Sprinkle the ranch seasoning mix evenly over the pork chops and potatoes. Use your hands or a spoon to gently toss the potatoes and pork so the seasoning coats as much surface as possible.
   Look for The dry seasoning should lightly coat the pork and potatoes.
   Tip Sprinkling from a height helps distribute the powder more evenly.
3. 3Pour Over the Soup
   In a small bowl, stir the condensed cream of chicken soup until smooth. Pour the soup over the pork chops and potatoes, spreading it as evenly as you can with a spatula.
   Look for The soup should cover the top in an even layer.
   Tip No need to add water or broth; the slow cooker creates plenty of liquid.

At the end of this phase, the slow cooker contains a neat layer of pork chops, topped with halved potatoes, a dusting of ranch seasoning, and a smooth layer of soup.

Everything is ready to cook; the aroma of ranch and chicken soup is already inviting.

Slow Cook and Rest

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork chops are tender and cooked through. The potatoes should be fork-tender. Let it rest for 3 minutes before slicing.
   Look for The pork chops will be fork-tender and the potatoes easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during cooking to keep the heat steady.
5. 5Check the Temperature
   Check the internal temperature of the thickest pork chop with an instant-read thermometer. It should register at least 145°F (63°C). If not, continue cooking and check again after 15 minutes.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The pork will continue to cook slightly as it rests.
6. 6Rest the Pork
   Turn off the slow cooker. Remove the pork chops and potatoes to a serving platter, leaving the sauce behind. Let the pork chops rest for at least 3 minutes before serving.
   Look for The pork chops rest on the platter, lightly coated with sauce.
   Tip Resting allows the juices to redistribute, keeping the meat moist.

After cooking, the pork chops are fork-tender and the potatoes are soft. The sauce is creamy and slightly thickened. The meat has rested for at least 3 minutes, ensuring juicy slices. The kitchen smells savory and comforting.

Serve with Sauce

7. 7Serve with Sauce
   Spoon some of the creamy sauce from the slow cooker over the pork chops and potatoes. Serve hot, with extra sauce on the side if desired.
   Look for The sauce is creamy and coats the back of a spoon.
   Tip The sauce is delicious over mashed potatoes or rice as well.

The platter holds glistening pork chops and potatoes, generously coated with the creamy ranch sauce. Extra sauce sits nearby in a bowl. The dish looks and smells ready to be enjoyed.

Common mistakes

A common mistake is lifting the lid too often to peek, which lets heat escape and lengthens cooking time. Another is overcooking, which can make pork chops dry and tough.

Use the suggested time as a guide and rely on the thermometer for accuracy. Also, avoid adding extra liquid—the soup and released juices from the meat and potatoes create plenty of sauce.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer inserted into the thickest part. The potatoes should be easily pierced with a fork.

The sauce will be hot and bubbling around the edges. Let the pork chops rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest