Talk about a complete meal! These Crockpot Ranch Pork Chops and Potatoes are total comfort food that the whole family is going to love! A must-try recipe indeed. Enjoy!
Ingredients:
4 tablespoons Dry Ranch Seasoning (2 oz. packets)
2 teaspoons Apple Cider Vinegar
6 (about 1-1 ½ inches thick) Bone-In Pork Chops
3 pounds Red Potatoes – quartered
3 tablespoons Salted Butter – cut into 6 pieces
1/2 c Olive Oil
3 cloves of garlic – chopped
1 onion – sliced
Directions
Apply cooking spray to the inside of a crockpot. Add the potatoes to it.
Use paper towels to pat dry the pork chops.
Add a ranch packet to a shallow dish. Add the pork chops in it and toss to coat.
Place a heavy skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and allow it to become hot.
Add the pork chops into the hot skillet, then sear each side for about 3 minutes or until they turn brown. Transfer into the crockpot over the potatoes.
Add another tablespoon of oil to the same skillet and allow it to become hot.
Add the onions, then sauté for about 2 minutes or until soft.
Add the garlic, then sauté for about a minute or just until aromatic. Scrape the bottom of the skillet to get the browned bits.
Transfer them into the crockpot.
Add apple cider vinegar, olive oil, and ranch seasoning into a mixing bowl. Stir until well blended. Add the mixture on top of the ingredients in the crockpot followed by the butter.
Cover and seal the crockpot, then cook Crockpot Ranch Pork Chops and Potatoes for about 6 hours on a low setting or 3 hours on a high setting. Stir in salt and pepper to taste.
Serve and enjoy!
Notes:
I highly suggest using a thick bone-in chop for this recipe.
Don’t forget to sear the meat. It will give them a nice flavor and color.
Leftovers should be kept in an airtight container, then in the fridge. They can last up to 4 days or 2 months in the freezer.
Ingredients
- 4 tablespoons Dry Ranch Seasoning (2 oz. packets)
- 2 teaspoons Apple Cider Vinegar
- 6 (about 1-1 ½ inches thick) Bone-In Pork Chops
- 3 pounds Red Potatoes – quartered
- 3 tablespoons Salted Butter – cut into 6 pieces
- 1/2 c Olive Oil
- 3 cloves of garlic – chopped
- 1 onion – sliced
Instructions
Apply cooking spray to the inside of a crockpot. Add the potatoes to it.
Use paper towels to pat dry the pork chops.
Add a ranch packet to a shallow dish. Add the pork chops in it and toss to coat.
Place a heavy skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and allow it to become hot.
Add the pork chops into the hot skillet, then sear each side for about 3 minutes or until they turn brown. Transfer into the crockpot over the potatoes.
Add another tablespoon of oil to the same skillet and allow it to become hot.
Add the onions, then sauté for about 2 minutes or until soft.
Add the garlic, then sauté for about a minute or just until aromatic. Scrape the bottom of the skillet to get the browned bits.
Transfer them into the crockpot.
Add apple cider vinegar, olive oil, and ranch seasoning into a mixing bowl. Stir until well blended. Add the mixture on top of the ingredients in the crockpot followed by the butter.
Cover and seal the crockpot, then cook Crockpot Ranch Pork Chops and Potatoes for about 6 hours on a low setting or 3 hours on a high setting. Stir in salt and pepper to taste.
Serve and enjoy!
Notes
I highly suggest using a thick bone-in chop for this recipe. Don't forget to sear the meat. It will give them a nice flavor and color. Leftovers should be kept in an airtight container, then in the fridge. They can last up to 4 days or 2 months in the freezer.
