Crockpot ranch pork chops and potatoes are an easy 8 ingredient recipe loaded with flavor! You will love the flavorful and tender succulent pork chops slow-cooked in a wonderful tomato-based creamy ranch sauce. Yes, please!
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Why You'll Love Ranch Pork Chops and Potatoes in Crock Pot Recipe
Succulent pork chops. You won't believe how tender bone-in pork butt chops are! They are my absolute favorite cut of pork for slow cooker recipes - so tender!
Easy slow cooker recipe! Only 8 ingredients are dumped in the pot, and you're done! I've included an optional step of searing the pork chops and caramelizing the onions because it adds even more delicious flavor - but it's totally up to you. It will still taste great even if you don't sear.
Easy meal prep. Get out your slow cooker, prepare everything (do not cut the potatoes), then assemble. Cover it up and refrigerate up to 3 days before cooking it.
Ranch Pork Chops and Potatoes Crock Pot Ingredients
Here are the ingredients you will need to make this pork chop recipe:
- Bone-In Pork Shoulder or Pork Butt Steaks: Using bone-in pork chops is typically more tender than boneless pork chops. Boneless may be used, but to avoid drying out, remove them once they reach 145 degrees F.
- Baby Potatoes: gold or red potatoes may be used.
- Dry Ranch Seasoning Mix: dry ranch dressing mix adds a ton of flavor to this recipe and reduces the number of ingredients you will need to measure out! 🙂
- Condensed Cream of Mushroom Soup: cream of mushroom soup may also be used if you don't have mushroom soup handy.
- Onion: use a yellow or white onion.
- Butter: adds lovely flavor and moisture.
- Corn Starch: used to thicken the sauce.
- Canned Fire-Roasted Diced Tomatoes: regular diced tomatoes may be substituted.
- Optional for garnish: fresh parsley
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
Here are some suggestions for customizing your crockpot ranch pork chops:
- To make an even creamier ranch sauce add cream of chicken soup or cream of mushroom soup.
- Adding carrots at the beginning of cooking turns this into a one pot meal. Fresh green beans can be added - in the last hour of cooking as they cook fast. You can add frozen on top at the beginning of cooking but they will water down the sauce. This is fine, but you will need to adjust the seasoning and add extra cornstarch.
- You can substitute a pork tenderloin, skinless chicken breasts, thick or thin pork chops. Adjust cooking time accordingly. Pork chops are done when they reach 145 degrees, chicken is done at 165.
How To Make Crock Pot Pork Chops with Ranch Dressing and Potatoes
Here's how to make these easy crockpot ranch pork chops:
1. Optional: Sear the bone-in pork chops, browning each side. Remove pork chops and set aside. Add onion and cook until softened.
2. Mix the cream of mushroom soup, cornstarch, dry ranch mix, and diced tomatoes in a bowl.
3. Add red potatoes and onions to the bottom of the crockpot, place pork chops on top, then tomatoes. Pour the soup and ranch seasoning mixture over the top. Top with any remaining butter.
4. Cover and cook on low for 3 to 4 hours or until tender and done. Pork chops are done when they reach 145 degrees F.
How to Serve It
There are several ways you can serve slow cooker ranch pork chops and potatoes
Garnish with freshly chopped parsley and season with salt and pepper.
Meal idea! Serve your juicy pork chops with a side of green beans, sweet peas, broccoli, or a green salad.
Tips For Tender Crock Pot Pork Chops
- For tender pork chops, the key is to watch the temperature and remove them at 145. I actually remove mine at 140 degrees, then let them sit in the slow cooker for 10 to 15 minutes prior to serving. The temperature will continue to rise, but they won't be overcooked.
- For really tender pork chops, use bone-in shoulder steaks or pork butt steaks; they are much more marbled with fat and maintain their moisture when slow cooking.
FAQ's
To store leftover pork chops, let them cool and place them in an air-tight container. Refrigerate for up to 3 days.
Recipe
Crockpot Pork Chops and Potatoes with Ranch Dressing Mix
Equipment
Ingredients
- 2 pounds bone in pork-butt steaks (pork shoulder chops/steaks)
- 1 large onion (thinly sliced)
- 24 ounces baby potatoes (halved)
- 1 (10-ounce can) condensed cream of mushroom soup (cream of chicken soup may be substituted as well)
- 1 packet ranch seasoning
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 4 tablespoons butter
- 1 tablespoon cornstarch
Instructions
- Optional step: Sear the pork chops in 2 tablespoon butter, browning each side (about 3 minutes per side on medium high heat). Remove pork chops and set aside. Add onion and cook until softened.
- Mix together cream of mushroom soup, cornstarch, ranch seasoning, and diced tomatoes in a small bowl.
- Add potatoes and onions to the bottom of the crockpot, place pork chops on top followed by diced tomatoes and then ranch dressing mixture. Top with remaining pats of butter.
- Cover and cook on low 3 to 4 hours or until tender and done. Pork chops are done when they reach 145 degrees F.
- Serve and season with salt and pepper to taste.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use regular diced tomatoes instead of fire-roasted. Use pork butt, pork shoulder, or pork blade steaks. The chops often come in large steaks or slices - cut into appropriate servings as needed.
- SERVING SUGGESTIONS: Garnish with fresh chopped parsley and season to taste. Pairs well with green beans or broccoli.
Nutrition
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