This Crockpot Ranch Pork Chops and Potatoes is a no-fuss weekday dinner that will become your family’s new favorite! Juicy and flavorful pork chops with potatoes that is already a complete meal by themselves.
6 (about 1-1 ½” thick) Bone-In Pork Chops
1 onion – sliced
3 pounds Red Potatoes – quartered
3 cloves of garlic – chopped
½ c. Olive Oil
4 tablespoons Dry Ranch Seasoning (2 1-oz. packets)
3 tablespoons Salted Butter – cut into 6 pieces
2 teaspoons Apple Cider Vinegar
How to make Crockpot Ranch Pork Chops and Potatoes
Step 1: Using oil, grease the bottom of the crockpot. In the bottom of the pot, place the quartered potatoes.
Step 2: Into a shallow dish, place 1 ranch packer. After patting the pork chops dry, dredge them one at a time in the ranch powder.
Step 3: Heat 1 tablespoon olive oil in a heavy skillet over medium/high heat. Carefully place the pork chops into the pan once the oil is hot and sear for about 2 to 3 minutes per side until brown. Once done, transfer the seared pork chops over the potatoes in the crockpot.
Step 4: Add a little more oil in the same skillet if needed and heat over medium heat. Then, add the onions and cook while stirring for about 1 to 2 minutes. Turn the heat down a bit if the onions are browning too quickly. Next, add the garlic and cook for another 30 seconds, stirring. Once done, transfer the onion/garlic mixture to the crockpot. Scrape any bits from the bottom of the pan and add this to the crockpot.
Step 5: Place the olive oil, ranch seasoning packet, and apple cider vinegar in a bowl. Mix well until combined, then pour this on top of the potatoes and pork chops. Finally, top the chops with the pieces of butter.
Step 6: Put the lid on and set it to cook for 5 to 6 hours on low or 3 hours on high. The pork chops are done once their internal temperature reaches 145 degrees F.
Step 7: To taste, season with salt and pepper.
For this recipe, the best to use is thicker bone-in chop. I suggest avoiding using leaner cuts and boneless pork as the meat will not be as tender.
Do not skip searing the meat because this seal in the juices and seasoning flavor.
In an airtight container, place the leftovers and keep them in the fridge for up to 3 to 4 days. You can also freeze the leftovers for up to 2 months.