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–+ servings
Crock Pot ranch pork chops on a plate with red potatoes and garnished with parsley.

Slow Cooker Ranch Pork Chops

Author: Ryan Allen
Tender pork chops are cooked with potatoes and a flavorful ranch sauce for a complete meal in this Crock Pot Ranch Pork Chops recipe. This meal is easy to assemble and even easier to cook, so you'll have a comforting dinner on the table with the help of your slow cooker!
5 from 10 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 296 kcal

Equipment

Ingredients
  

  • 6 boneless pork chops
  • 1.5 lbs petite red potatoes (washed and quartered)
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (1 oz) packet of dry ranch seasoning
  • 1½ tbsp corn starch
  • 2 tbsp freshly chopped Parsley (optional)

Instructions
 

  • In a 6-quart Crock-Pot, add potatoes to the bottom of the Crock-Pot. Place pork chops on top of potatoes.
  • Add soups, ranch seasoning, and corn starch to a medium bowl. Whisk until well combined. Pour over the top of the pork chops and potatoes.
  • Cover and cook on low for 6-7 hours or cook on high for 4 hours.
  • Serve by pouring graving on top and sprinkle with chopped parsley.

Notes

  • Use pork chops that are at least one inch thick. This will help them stay juicy and prevent them from drying out during cooking.
  • Trim off any excess fat from the pork chops before cooking.
  • If you want more gravy, double the ingredients for the ranch gravy.
  • This recipe can also be made in the Instant Pot! Follow the same instructions, but cook on HIGH pressure for 30 minutes. Then, a quick release of the pressure.
  • Baby potatoes are best for this recipe because they are tender and cook quickly, but you can also use larger red potatoes that have been cut into bite-sized pieces.
Variations
  • Add some veggies: Try adding carrots, green beans, or peas to the slow cooker along with the pork chops and potatoes.
  • Make it spicy: Add a pinch of cayenne pepper to the ranch gravy for a little bit of heat.
Storing, Freezing, and Reheating
  • Storing: Cooled leftovers can be divided and stored in airtight containers in the fridge for up to four days.
  • Freezing: Freeze leftovers in freezer bags or freezer-safe containers for up to four months. When ready to eat, thaw overnight in the fridge, then reheat on the stove over low heat until warm.
  • Reheating: Leftovers can be reheated on the stove over low heat until warmed. If the gravy has thickened too much, add a little water to thin it out.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them yourself.

Nutrition

Calories: 296kcalCarbohydrates: 20gProtein: 31gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 101mgPotassium: 1024mgFiber: 2gSugar: 1gVitamin A: 126IUVitamin C: 12mgCalcium: 23mgIron: 2mg

*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.

Keyword Crock Pot Ranch Pork Chops, Slow Cooker Ranch Pork Chops, slow cooker ranch pork chops and potatoes
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