Crockpot ranch pork chops and potatoes is a whole dinner from the slow cooker: seared boneless pork chops set over quartered red potatoes, drizzled with olive oil whisked with dry ranch seasoning and a splash of cider vinegar, dotted with butter and cooked until tender. It takes 10 minutes of prep and serves 6.
How long to cook pork chops in a slow cooker with potatoes: 3 hours on HIGH or 5 to 6 hours on LOW, until the chops are tender (at least 145°F) and the potatoes are soft. Searing the chops first adds color and flavor.
Why You’ll Love It
- Meat and potatoes in one pot: no separate side to cook.
- Six ingredients: potatoes, pork chops, olive oil, ranch seasoning, vinegar and butter.
- Tangy, herby flavor: ranch seasoning and cider vinegar season everything.
- No canned soup: a simple oil-based ranch dressing coats the chops and potatoes.
Ingredient Notes
Red potatoes: 3 pounds, quartered. Their waxy texture holds up in the slow cooker.
Pork chops: 6 boneless chops about 3/4 inch thick. Bone-in chops work too and take a little longer.
Olive oil: 1/2 cup, a splash for searing and the rest for the ranch mixture.
Ranch seasoning: 2 tablespoons of the dry mix.
Apple cider vinegar: 2 teaspoons for brightness.
Butter: 2 tablespoons, cubed and scattered on top.
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Ingredients
- 3 lbs red potatoes, quartered
- 6 boneless pork chops, 3/4 inch thick (or bone-in)
- 1/2 cup olive oil
- 2 tbsp dry ranch seasoning
- 2 tsp apple cider vinegar
- 2 tbsp butter, cubed
How to Make Crockpot Ranch Pork Chops and Potatoes
1. Prep the potatoes. Wash and quarter the red potatoes for uniform sizes. If using bone-in pork chops, account for slightly longer cooking time.
2. Sear the chops. Heat a skillet over medium-high heat with a splash of olive oil. Sear the pork chops for 2–3 minutes per side until golden-brown. Set aside.
3. Mix the ranch oil. In a bowl, whisk together olive oil, dry ranch seasoning, and apple cider vinegar until well combined.
4. Layer. Place potatoes in an even layer at the bottom of the slow cooker. Arrange pork chops on top. Drizzle the ranch seasoning mixture over everything, tossing gently to coat.
5. Add butter. Scatter cubed butter over the pork chops and potatoes. It will melt during cooking, enriching the dish.
6. Slow cook. Cover the slow cooker and cook on high for 3 hours or low for 5–6 hours, until the pork chops are tender (at least 145°F) and the potatoes are cooked through.
7. Season and serve. After cooking, taste and adjust seasoning with salt and pepper as needed. Gently stir before serving.
What Liquid Should You Use for Slow Cooker Pork Chops?
Not much. Pork chops and potatoes release their own juices, so this recipe uses an olive oil and ranch mixture instead of broth. It coats the potatoes so they roast-steam rather than boil, and the butter on top melts into the pan juices. If you prefer a gravy-style dish, add a splash of chicken broth, but keep it under half a cup so the potatoes don’t turn mushy.
Can I Make 3-Ingredient Pork Chops and Potatoes?
Yes. The simplest version is just pork chops, potatoes and a packet of ranch seasoning, cooked on LOW until tender. This recipe adds olive oil, cider vinegar and butter, which coat the potatoes so they cook up seasoned and buttery instead of dry, and keep the ranch from caking on the chops. If you skip the oil, add a little broth so nothing scorches.
Tips for Tender Pork Chops
- Choose thick chops. Chops about 3/4 inch thick stay juicier than thin ones.
- Sear first. A quick golden crust adds flavor the slow cooker can’t.
- Potatoes on the bottom. They sit in the juices and cook through; the chops stay on top.
- Don’t overcook. Boneless chops can dry out; start checking at the shorter time.
- Check the temperature. Pork is safe at 145°F; slow-cooked chops will be higher and fork-tender.
Variations
- Carrots: add baby carrots with the potatoes.
- Onions: layer sliced onions under the chops.
- Creamy: stir in a little sour cream at the end.
- Bacon: sprinkle crumbled cooked bacon over the top before serving.
- Garlic: add a few smashed garlic cloves with the potatoes.
If you want pork chops and potatoes from the oven, Sheet Pan Pork Chops and Potatoes roasts them with broccoli in stages.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in the microwave or a covered dish in the oven until hot, to 165°F.
What to Serve With It
Add steamed green beans, broccoli, corn or a green salad. Dinner rolls are great for the buttery juices.
More pork chop dinners: pork chop supreme with potatoes, slow cooker smothered pork chops, 3-ingredient slow cooker pork chops, French onion pork chops and garlic butter pork chops with cheesy potato bake. For another ranch dinner, try chicken bacon ranch casserole with potatoes.
Frequently Asked Questions
How long do you cook pork chops in a slow cooker with potatoes?
3 hours on HIGH or 5 to 6 hours on LOW.
What is the best way to cook pork chops in a crockpot?
Sear them first, set them on top of the potatoes and cook until tender.
Can I use bone-in pork chops?
Yes. Allow a little more time.
Do I have to sear the pork chops?
It’s optional, but searing adds color and flavor.
Can I use other potatoes?
Yukon gold works well. Russets can fall apart over a long cook.
Can I cook them from frozen?
No. Thaw the pork chops in the refrigerator first; frozen meat stays too long at unsafe temperatures in a slow cooker.
Can I add gravy?
Yes. Whisk a packet of pork gravy mix with a little water and pour it over before cooking.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Sear the chops, keep the potatoes on the bottom and don’t overcook. If you add carrots or onions, tell me in the comments how it turned out.
Crockpot Ranch Pork Chops and Potatoes
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Ingredients
- 3 lbs red potatoes quartered
- 6 boneless pork chops 3/4 inch thick (or bone-in)
- 1/2 cup olive oil
- 2 tbsp dry ranch seasoning
- 2 tsp apple cider vinegar
- 2 tbsp butter cubed
Instructions
- Wash and quarter the red potatoes for uniform sizes. If using bone-in pork chops, account for slightly longer cooking time.
- Heat a skillet over medium-high heat with a splash of olive oil. Sear the pork chops for 2–3 minutes per side until golden-brown. Set aside.
- In a bowl, whisk together olive oil, dry ranch seasoning, and apple cider vinegar until well combined.
- Place potatoes in an even layer at the bottom of the slow cooker. Arrange pork chops on top. Drizzle the ranch seasoning mixture over everything, tossing gently to coat.
- Scatter cubed butter over the pork chops and potatoes. It will melt during cooking, enriching the dish.
- Cover the slow cooker and cook on high for 3 hours or low for 5–6 hours, until the pork chops are tender (at least 145°F) and the potatoes are cooked through.
- After cooking, taste and adjust seasoning with salt and pepper as needed. Gently stir before serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
