Crockpot Creamy Ranch Pork Chops and Red Potatoes
Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce.
Servings 6 servings
Ingredients
- 6 3/4 inch boneless pork chops
- 3 pounds red potatoes - quartered OR 6-8 medium potatoes chopped into large pieces
- 1 can cream of chicken soup
- 1 package dry ranch dressing mix
- 2 tsp butter diced
- parsley to sprinkle on top optional
Instructions
- Spray your slow cooker with non stick cooking spray.
- Heat pork chops in an oiled skillet over medium/heat just to lightly brown.- this step is optional. Season, salt and pepper chops to taste.
- Quarter potatoes.
- In a medium bowl, mix together the soup and dry ranch packet.
- Layer the potatoes on the bottom of the slow cooker. Lay pork chops on the top.
- Pour the ranch mixture on the top of the pork chops.
- Put butter cubes on top.
- Stir to evenly coat the potatoes.
- Cook on low for 6-7 hours and high 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.
Notes
Variation:
Substituted ingredients in the sauce: 1/2 cup olive oil, 2 cups Dry Ranch Dressing, 2 tsp Apple Cider Vinegar, 2 tsp butter, diced. Combine together and pour on top of chops and potatoes. Stir to evenly coat potatoes. Cook over high heat 3 hours, then on Low for 5-6 hours.
Tips and Variations:
Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!
Adjust Consistency: The original recipe added 1/2 cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.
Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.
Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!
Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!
Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.
Store leftover pork chops and sauce in an airtight container for up to 3 days.
Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out. https://therecipecritic.com/slow-cooker-creamy-ranch-pork-chops/
Substituted ingredients in the sauce: 1/2 cup olive oil, 2 cups Dry Ranch Dressing, 2 tsp Apple Cider Vinegar, 2 tsp butter, diced. Combine together and pour on top of chops and potatoes. Stir to evenly coat potatoes. Cook over high heat 3 hours, then on Low for 5-6 hours.
Tips and Variations:
Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!
Adjust Consistency: The original recipe added 1/2 cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.
Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.
Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!
Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!
Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.
Store leftover pork chops and sauce in an airtight container for up to 3 days.
Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out. https://therecipecritic.com/slow-cooker-creamy-ranch-pork-chops/