Introduction:

Indulge your taste buds in the divine symphony of flavors with our Crock Pot Ranch Pork Chops and Potatoes recipe! This culinary masterpiece combines succulent bone-in pork shoulder steaks, creamy ranch seasoning, and hearty baby potatoes slow-cooked to perfection. Get ready to embark on a gastronomic journey that’s both easy to prepare and immensely satisfying.

Why You’ll Love This:

Irresistibly Tender Pork Chops: Discover the magic of bone-in pork butt chops, delivering unparalleled tenderness. These chops are the secret to a melt-in-your-mouth experience, making them the preferred choice for slow cooker aficionados.

Effortless Slow Cooker Magic: With just 8 simple ingredients, this recipe is a breeze to prepare. While optional, searing the pork chops and caramelizing onions enhances the flavor profile, elevating this dish to new heights. However, even without this step, the result is a culinary triumph.

Convenient Meal Prep: Streamline your cooking routine with easy meal preparation. Simply assemble the ingredients (excluding potato cutting), cover, and refrigerate for up to 3 days before cooking. The perfect solution for busy days when you crave a delicious homemade meal without the fuss.

Ingredients Needed

Bone-In Pork Shoulder or Pork Butt Steaks: Opt for bone-in for extra tenderness.

Baby Potatoes: Choose gold or red varieties for a vibrant dish.

Dry Ranch Seasoning Mix: Elevates the flavor profile effortlessly.

Condensed Cream of Mushroom Soup: Creamy goodness that complements the pork.

Onion: Yellow or white onions add depth to the dish.

Butter: Infuses richness and flavor.

Corn Starch: A secret weapon for thickening the luscious sauce.

Canned Fire-Roasted Diced Tomatoes: A smoky twist to regular diced tomatoes.

Optional for Garnish: Fresh parsley for a burst of color.

Recipe Substitutions and Variations:

Make it even creamier by adding cream of chicken soup or additional cream of mushroom soup.

Transform it into a one-pot wonder by adding carrots at the start or fresh green beans in the last hour of cooking.

Explore protein variations with pork tenderloin, skinless chicken breasts, or different pork chop thicknesses. Adjust cooking times accordingly.

How To Make:

Optional Searing: Brown each side of the bone-in pork chops, set aside, and soften onions in the same pan.

Mix cream of mushroom soup, cornstarch, dry ranch mix, and diced tomatoes in a bowl.

Place halved baby potatoes and onions in the crockpot, arrange pork chops on top, add diced tomatoes, and pour the soup-ranch mixture. Finish with a touch of butter.

Cover and cook on low for 3 to 4 hours until tender. Pork chops are ready at 145°F.

How to Serve: Garnish with freshly chopped parsley, season with salt and pepper, and pair your succulent pork chops with green beans, sweet peas, broccoli, or a refreshing green salad.

Pro Tips:

Monitor the temperature and remove pork chops at 145°F for optimal tenderness.

Opt for bone-in shoulder or pork butt steaks for exceptionally moist results.

Queries:

Storing Leftovers: Cool and refrigerate in an airtight container for up to 3 days.

Soup Substitution: Cream of mushroom or homemade cream soup can be a delightful alternative.