These are the juiciest, most tender pork chops! These chops are coated with amazing flavor that sinks deep into the meat. Make this no-fuss Ranch Pork Chops and Potatoes in your Crockpot at home, anytime with this easy recipe.
Ingredients
6 (about 1-1 ½” thick) Bone-In Pork Chops
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1/2 c. Olive Oil
3 pounds Red Potatoes – quartered
3 cloves of garlic – chopped
4 tablespoons Dry Ranch Seasoning (two 1-oz. packets)
1 onion – sliced
3 tablespoons Salted Butter – cut into 6 pieces
2 tsp. Apple Cider Vinegar
How to make Crockpot Ranch Pork Chops and Potatoes
Step 1: Using oil, grease the bottom of a crockpot. To the bottom, place the quartered potatoes.
Step 2: Into a shallow dish, pour 1 packet of the ranch. Pat dry the chops, then dredge them one by one in the ranch powder.
Step 3: Heat 1 tbsp olive oil in a heavy skillet (cast-iron) over medium/high heat. Once the oil is hot, add the pork chops to the skillet and sear for about 2 to 3 minutes per side until brown. Once done, place the chops over the potatoes in the crockpot.
Step 4: If needed, add a little more oil to the same skillet. Place the onions and stir for about 2 minutes over medium heat. Slightly reduce the heat if the onions are browning too quickly. Stir in the garlic and continue to cook for another 30 seconds. Transfer the mixture to the crockpot over the chops. Then, scrape any bits from the bottom of the pan and add them 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 over the potatoes and pork chops. On top, place the pats of butter.
Step 6: Set to cook on low for 5 to 6 hours or 3 hours on high. Once the internal temperature of the pork reaches 145 degrees F, the meat is done. If needed, season with salt and pepper to taste.
Notes:
For this recipe, avoid leaner cuts and boneless pork. For best results, use pork chops with slight fat and good marbling. They yield more tender and juicier meat.
DO NOT SKIP searing the meat. It helps seal the juices and flavor.
Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Or freeze for up to 2 months.
Ingredients
- 6 (about 1-1 ½” thick) Bone-In Pork Chops
- 1/2 c. Olive Oil
- 3 pounds Red Potatoes – quartered
- 3 cloves of garlic – chopped
- 4 tablespoons Dry Ranch Seasoning (two 1-oz. packets)
- 1 onion – sliced
- 3 tablespoons Salted Butter – cut into 6 pieces
- 2 tsp. Apple Cider Vinegar
Instructions
Step 1: Using oil, grease the bottom of a crockpot. To the bottom, place the quartered potatoes.
Step 2: Into a shallow dish, pour 1 packet of the ranch. Pat dry the chops, then dredge them one by one in the ranch powder.
Step 3: Heat 1 tbsp olive oil in a heavy skillet (cast-iron) over medium/high heat. Once the oil is hot, add the pork chops to the skillet and sear for about 2 to 3 minutes per side until brown. Once done, place the chops over the potatoes in the crockpot.
Step 4: If needed, add a little more oil to the same skillet. Place the onions and stir for about 2 minutes over medium heat. Slightly reduce the heat if the onions are browning too quickly. Stir in the garlic and continue to cook for another 30 seconds. Transfer the mixture to the crockpot over the chops. Then, scrape any bits from the bottom of the pan and add them 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 over the potatoes and pork chops. On top, place the pats of butter.
Step 6: Set to cook on low for 5 to 6 hours or 3 hours on high. Once the internal temperature of the pork reaches 145 degrees F, the meat is done. If needed, season with salt and pepper to taste.
Notes
For this recipe, avoid leaner cuts and boneless pork. For best results, use pork chops with slight fat and good marbling. They yield more tender and juicier meat. DO NOT SKIP searing the meat. It helps seal the juices and flavor. Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Or freeze for up to 2 months.
