Slow Cooker Ranch Pork Chops with Creamy Potatoes
If you are looking for a comforting, no-fuss dinner that the whole family will request again and again, this recipe is a true winner. Tender pork chops and buttery baby potatoes are slow-cooked in a rich, creamy ranch sauce until perfectly soft and flavorful. Every bite is hearty, satisfying, and filled with classic homestyle goodness.
This easy slow cooker meal takes just minutes to prepare, making it ideal for busy weekdays, cozy weekends, or whenever you need a warm and comforting dinner waiting for you at home.
Quick Info
Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Total Time: 6 hours 10 minutes to 7 hours 10 minutes
Servings: 4
Ingredients
4 boneless pork chops, about 1 inch thick
1½ pounds baby red potatoes, halved
1 packet (1 ounce) dry ranch seasoning mix
1 can (10.5 ounces) cream of chicken soup
½ cup milk
4 tablespoons unsalted butter, sliced
Instructions
Prepare the Slow Cooker
Lightly spray the inside of your slow cooker with nonstick cooking spray.
Add the Potatoes
Arrange the halved baby red potatoes in an even layer across the bottom of the slow cooker.
Layer the Pork Chops
Place the pork chops over the potatoes in a single layer.
Mix the Sauce
In a small bowl, whisk together the cream of chicken soup, milk, and ranch seasoning mix until smooth and creamy.
Pour Over the Ingredients
Evenly pour the ranch sauce over the pork chops and potatoes, coating everything well.
Add the Butter
Scatter the sliced butter over the top.
Cook
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the pork chops are tender and the potatoes are fork-tender.
Serve
Spoon the rich, creamy ranch gravy over the pork chops and potatoes before serving.
Serving Suggestions
This hearty meal pairs beautifully with:
Steamed green beans
Roasted carrots
Sweet corn
Fresh garden salad
Warm dinner rolls or crusty bread
Tips for Best Results
For extra flavor, sear the pork chops in a hot skillet for 2 minutes per side before placing them in the slow cooker.
Yukon Gold or baby yellow potatoes can be substituted for red potatoes.
To thicken the gravy, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 20 minutes of cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheating: Warm gently in the microwave or on the stovetop over low heat.
Creamy, tender, and packed with savory ranch flavor, these slow cooker pork chops and potatoes are the kind of comforting meal that brings everyone back to the table for seconds.
