Crockpot Ranch Pork Chops and Potatoes

Ingredients

• Pork Chops: 4 to 6 bone-in or thick-cut boneless center-cut pork chops (about 1 to 1.5 inches thick; roughly 2 to 2.5 lbs total). Avoid ultra-thin cutlets, which shred too quickly.
• Potatoes: 1.5 lbs baby red potatoes or Yukon gold potatoes, quartered into uniform 1.5-inch pieces. These waxy varieties hold their shape through hours of braising.
• Dry Ranch Seasoning: 1 packet (1 oz / 28 g) standard ranch seasoning mix (or 3 tablespoons homemade dry blend).
• Butter: 4 tablespoons (1/2 stick) unsalted butter, cut into thin pats.
• Chicken Broth: 1/2 cup low-sodium chicken broth (or vegetable stock).
• Aromatics: 3 cloves garlic, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon freshly cracked black pepper; 1/4 teaspoon kosher salt (adjust to taste, as ranch mix already contains salt).
• Fresh Garnish: 2 tablespoons fresh flat-leaf parsley or finely chopped fresh dill.

Instructions

Step 1: Prep the Base

1. Lightly spray the interior of a 6-quart oval slow cooker with non-stick cooking spray or brush lightly with olive oil. Wash, dry, and quarter your baby red potatoes. Scatter the potatoes evenly across the bottom of the crock. Sprinkle the minced garlic, black pepper, and half of the dry ranch seasoning packet directly over the potatoes. Pour the 1/2 cup of chicken broth around the perimeter so the potatoes have sufficient liquid to steam.

Step 2: Sear the Pork (Recommended)

1. Pat the pork chops completely dry using paper towels. Season both sides lightly with kosher salt, black pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Sear the chops for 2 to 3 minutes per side until a deep golden-brown crust develops. Note: You are not cooking them through here; you are building flavor.

Step 3: Layer the Crockpot

1. Transfer the seared pork chops and lay them in a single, overlapping layer directly on top of the seasoned potatoes. Sprinkle the remaining dry ranch seasoning evenly across the surface of the meat. Place pats of butter directly onto each pork chop.

Step 4: Slow Cook to Perfection

1. Cover the crockpot with a secure, tight-fitting lid. Cook according to your preferred schedule and temperature intensity:
2. Low Intensity Setting (Recommended): 6 to 7 hours. Low heat allows the connective tissues in thicker chops to tenderize without toughening the muscle fibers.
3. High Intensity Setting: 3 to 4 hours. Choose this if you are short on time, checking internal meat temperature at the 3-hour mark.
4. The pork is finished when it reaches an internal temperature of at least 145°F (63°C) on an instant-read meat thermometer, followed by a 3-minute rest, though slow-cooker chops often achieve peak tenderness around 165°F–175°F. Potatoes should yield easily to a fork.

Step 5: Rest and Serve

1. Transfer the chops to a warm serving platter and spoon the fork-tender potatoes alongside them. Stir the warm, buttery pan juices left in the crockpot and ladle them generously over the meat and vegetables. Garnish with chopped fresh parsley or dill before serving.

Nutrition

Calories: 395 kcal · Protein: 34 g · Fat: 16 g · Carbohydrates: 28 g Dietary · Saturated Fat: 7 g · Fiber: 3 g · Sugar: 2 g · Sodium: 680 mg