Crockpot Ranch Pork Chops and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, choose chops that are about 1 inch thick. Thinner chops may cook faster and dry out, so adjust the cooking time accordingly.

If you have time, browning the chops in a skillet before adding them to the slow cooker adds a deeper flavor, but it is not required.

The sauce will be thin when done; if you prefer a thicker gravy, whisk 2 tablespoons cornstarch into 2 tablespoons cold water and stir into the sauce after cooking.

Cook on high for 15 minutes until thickened. Alternatively, serve the sauce as is—it is delicious spooned over the meat and potatoes.

Variations

• Cream of Mushroom Swap: Use a can of condensed cream of mushroom soup instead of chicken soup for a earthier flavor. The rest of the recipe stays the same, and the sauce will be just as creamy and delicious.
• Add Vegetables: Scatter 2 cups of baby carrots or sliced mushrooms over the pork chops along with the potatoes. They will cook in the sauce and become tender, adding color and extra vegetables to the meal.
• Spicy Ranch Kick: Add 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce to the soup before pouring it over the meat. This gives the creamy sauce a gentle heat that pairs well with the ranch seasoning.
• Herb Garden Finish: Stir 2 tablespoons of chopped fresh parsley or chives into the sauce just before serving. The bright herbs add a fresh contrast to the rich, creamy dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked pork chops and potatoes in a freezer-safe container for up to 3 months.

Reheat

Reheat leftovers in the microwave in 30-second bursts, stirring in between, or in a saucepan over medium-low heat with a splash of milk or broth.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making the leftovers even better.

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

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the pork chops and potatoes straight from the slow cooker, spooning the creamy sauce over the top. A side of steamed green beans or a crisp salad balances the richness. Crusty bread is great for soaking up every last bit of sauce.

This dish also pairs well with rice or egg noodles to catch the extra sauce. For a low-fuss meal, keep the sides simple: a green vegetable and a glass of white wine are all you need.

Frequently asked questions

Recipe card

Crockpot Ranch Pork Chops and Potatoes

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless pork chops
• 1 1/2 lb baby red potatoes, halved
• 1 oz ranch seasoning mix
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

390

Protein

30 g

Carbohydrates

25 g

Fat

20 g

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