Prep Time: 10–15 minutes
Cook Time: 6–7 hours on low or 3–4 hours on high
Total Time: Approximately 6 hours 15 minutes
Servings: 4
Calories: Approximately 480 kcal per serving
Ingredients
For the Pork Chops and Potatoes
4 boneless or bone-in pork chops (about 2 lbs)
1½ lbs baby red potatoes, halved
1 packet (1 oz) ranch seasoning mix
1 can (10.5 oz) condensed cream of chicken soup
½ cup chicken broth
½ cup heavy cream
3 tbsp unsalted butter, melted
3 cloves garlic, minced
½ tsp black pepper
½ tsp paprika
½ tsp dried parsley
Salt to taste, if needed
For Garnishing
2 tbsp fresh parsley, chopped
Freshly ground black pepper
1 tbsp grated Parmesan cheese (optional)
Instructions
Step 1: Prepare the Potatoes
Wash the baby red potatoes thoroughly and cut them into halves or quarters, depending on their size. Place them evenly across the bottom of the slow cooker to create a layer for the pork chops.
Step 2: Prepare the Creamy Ranch Sauce
In a medium-sized mixing bowl, combine the condensed cream of chicken soup, ranch seasoning mix, chicken broth, heavy cream, melted butter and minced garlic. Add black pepper, paprika and dried parsley. Whisk everything together until smooth and creamy.
Step 3: Arrange the Pork Chops
Pat the pork chops dry with paper towels. Sprinkle both sides with paprika and black pepper. Place the pork chops on top of the potatoes in the slow cooker, arranging them in a single layer where possible.
Step 4: Add the Creamy Sauce
Pour the prepared ranch sauce evenly over the pork chops and potatoes. Use a spoon to spread the sauce so that the pork chops are well coated and the potatoes are covered with some of the creamy mixture.
Step 5: Slow Cook
Cover the slow cooker with its lid and cook:
Low: 6–7 hours
High: 3–4 hours
Cook until the potatoes are tender and the pork chops reach a safe internal temperature of 145°F (63°C), followed by a 3-minute rest. Thicker chops and bone-in cuts may require different cooking times, so check the temperature rather than relying on time alone.
Step 6: Check the Sauce
Once the pork chops and potatoes are cooked, gently stir the sauce around the potatoes. If the sauce is too thick, add a little warm chicken broth and stir gently. If it is too thin, remove the lid and cook briefly on high, monitoring the pork to avoid overcooking.
Step 7: Garnish
Sprinkle freshly chopped parsley over the pork chops and potatoes. Add freshly ground black pepper and optional Parmesan cheese for extra flavor.
Step 8: Serve
Transfer the tender pork chops and potatoes to serving plates. Spoon plenty of creamy ranch sauce over the top and serve while hot.
Cooking Tips
Choose thicker pork chops: Thicker cuts are less likely to dry out during slow cooking.
Use baby red potatoes: They hold their shape well and develop a soft, buttery texture.
Don’t add too much salt: Ranch seasoning and condensed soup already contain salt.
Sear for extra flavor: Brown the pork chops in a skillet for 2–3 minutes per side before slow cooking, if desired.
Avoid overcooking: Pork chops can become dry if cooked for too long. Check their internal temperature with a food thermometer.
Keep the lid closed: Opening the slow cooker repeatedly releases heat and increases cooking time.
Make it extra creamy: Stir in a little additional cream or sour cream at the end if desired.
Serving Suggestions
Serve with steamed broccoli or green beans.
Pair with a fresh garden salad.
Add roasted carrots for extra vegetables.
Serve with warm garlic bread or dinner rolls.
Pair with sautéed spinach or roasted asparagus.
Nutrition Information
Approximate values per serving, based on 4 servings.
Nutrient
Amount
Calories
480 kcal
Protein
35 g
Carbohydrates
32 g
Fat
24 g
Saturated Fat
11 g
Fiber
4 g
Sugar
4 g
Sodium
950 mg
Nutrition values are estimates and may vary depending on the pork cut, soup brand, ranch seasoning and portion sizes.
Nut Information
Nuts: No nuts are intentionally included in this recipe.
Nut-free: Check the labels of ranch seasoning, condensed soup and other packaged ingredients for possible nut cross-contact.
Contains: Dairy (cream, butter and cream of chicken soup). Some condensed soups may contain wheat or soy.
Dairy-free option: Use suitable dairy-free cream, butter and a verified dairy-free condensed soup alternative.
If preparing this recipe for someone with a serious allergy, verify every ingredient and avoid cross-contact during preparation.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze cooled pork chops and potatoes with the sauce for up to 2 months for best quality. The creamy sauce may change texture slightly after thawing.
Reheating: Reheat gently in a covered skillet over low heat or in the microwave until thoroughly heated. Add a splash of chicken broth if the sauce becomes too thick.
Food safety: Refrigerate leftovers within 2 hours of cooking.
Frequently Asked Questions
1. Can I use frozen pork chops in this recipe?
It is best to thaw pork chops completely in the refrigerator before placing them in the slow cooker. Starting with frozen meat can keep the food at an unsafe temperature for too long.
2. Can I use cream of mushroom soup instead of cream of chicken soup?
Yes. Cream of mushroom soup works well and gives the sauce a slightly earthier flavor.
3. Can I make this recipe with boneless pork chops?
Yes. Boneless pork chops work well, but they may cook faster than bone-in or thicker cuts. Check the internal temperature to prevent them from drying out.
4. Can I add vegetables to the slow cooker?
Yes. Carrots, mushrooms and green beans can be added. Add quicker-cooking vegetables toward the end so they do not become too soft.
5. How can I make the ranch sauce thicker?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the sauce near the end of cooking and heat briefly until thickened.
Conclusion
Slow Cooker Creamy Ranch Pork Chops with Potatoes is a hearty, flavorful and comforting meal that brings together juicy pork chops, tender baby potatoes and a rich ranch-seasoned sauce. With simple ingredients and minimal preparation, this easy Crockpot dinner is ideal for busy weeknights, family meals and cozy weekends.