I’m sharing a simple ranch-and-butter shortcut in my Crockpot Pork And Potatoes that turns ordinary pork chops and potatoes into something unexpectedly delicious.

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I can’t quit thinking about how a plain packet of ranch dressing mix and bone in pork chops can make dinner feel like a little mystery. I love that this isn’t trying to be fancy, yet the flavors are bold enough to make you double take.

There’s a sneaky tang, a buttery kind of richness, and something about the slow heat that pulls it all together. If you’re the type who scrolls for quick wins, this Pork Chops In The Crock Pot Potatoes idea might make you stop and actually plan dinner for once, instead of ordering out.

Ingredients

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Pork chops: Bone in meat gives lots of protein, flavor and stays tender in crockpot.
Baby potatoes: Small spuds add creamy carbs and fiber, soak up sauce for comfort.
Ranch mix: Tangy herbs add savory salty punch so you dont need extra seasoning.
Butter: Gives silky richness, helps sauce thicken and makes everything feel indulgent and cozy.
Chicken broth: Adds low fat savory liquid, keeps chops moist plus adds mild umami depth.
Garlic and onion powders: Instant background flavor, no chopping, bring warmth without overpowering the dish.
Yellow onion and parsley: Onion adds sweetness and texture, parsley brightens with fresh green notes.

Ingredient Quantities

4 bone in pork chops (about 1 1/2 to 2 lb)

1 lb baby potatoes (small)

1 (1 oz) packet dry ranch dressing mix

1/2 cup unsalted butter (1 stick)

1/2 cup chicken broth or water

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1 small yellow onion (optional)

Fresh parsley for garnish (optional)

How to Make this

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1. Pat pork chops dry with paper towels and season lightly with the 1/2 tsp black pepper only, set aside.

2. Wash the baby potatoes, leave small ones whole and halve any that are bigger than bite size; place potatoes in the bottom of the crockpot. Slice the small yellow onion and scatter over the potatoes if using.

3. Optional but tasty: quickly sear the pork chops 1 to 2 minutes per side in a hot skillet with a little oil to get some brown color, then transfer chops onto the potatoes. You can skip this step if you’re short on time.

4. In a microwave safe bowl or small saucepan melt the 1/2 cup butter, then whisk in the 1 oz ranch packet, 1/2 cup chicken broth or water, 1 tsp garlic powder and 1/2 tsp onion powder until smooth.

5. Pour the ranch butter mixture evenly over the pork chops and potatoes, trying to get some of it under the chops so the potatoes soak up flavor.

6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until potatoes are fork tender and pork chops reach 145 F internal temp.

7. Halfway through cooking you can baste the chops with the sauce or flip them for more even flavor, but it’s not required.

8. If the sauce is thinner than you like at the end, remove the meat and potatoes, turn the crockpot to HIGH and cook uncovered 10 to 20 minutes to reduce and concentrate the sauce.

9. Return pork chops to the sauce or plate, garnish with chopped fresh parsley if using, and serve hot.

Equipment Needed

1. Crockpot or slow cooker
2. Large skillet for searing
3. Tongs or a spatula
4. Measuring cups and measuring spoons
5. Microwave safe bowl or small saucepan
6. Whisk
7. Cutting board and a sharp knife
8. Paper towels
9. Instant read meat thermometer

FAQ

Q: How long do I cook these in the crockpot? A: Cook bone in pork chops on low for 4 to 5 hours or on high for 2 to 3 hours. Always check the internal temp — pull them at 145°F and let rest a few minutes so juices redistribute.

Q: Can I use boneless pork chops instead? A: Yes, you can. Boneless cook faster so try low 2 to 3 hours or high 1.5 to 2 hours depending on thickness, and watch the temp so they don't dry out.

Q: How do I keep the chops from getting dry? A: Don't overcook, use the butter and chicken broth called for, and consider searing the chops quick in a hot pan first to lock in juices. Bone in chops also stay moister than boneless.

Q: Can I add extra veggies like carrots or green beans? A: Yep. Harder veggies like carrots or whole baby potatoes go in at the start, softer ones like green beans should be added in the last hour so they dont turn to mush.

Q: The sauce is thin, how do I thicken it? A: Remove chops and potatoes, whisk 1 to 2 tbsp cornstarch with cold water to make a slurry, stir into the crockpot and cook on high 10 to 20 minutes until thickened. You can also make a quick roux on the stove and stir it in.

Q: How should I store and reheat leftovers? A: Chill in an airtight container and refrigerate up to 3 to 4 days, or freeze up to 3 months. Reheat gently in the oven at 325°F covered, or microwave with a splash of broth to keep it moist.

Crockpot Ranch Pork Chops Recipe Substitutions and Variations

Bone in pork chops: swap for boneless pork chops (cook a bit less, check temp), bone in chicken thighs (similar slow cook, different flavor), or pork tenderloin cut into medallions (shorter time, so add medallions near the end). Theyll all work, just watch cooking time.
1 lb baby potatoes: use regular Yukon Gold or red potatoes cut into 1 inch pieces, or try sweet potatoes cut to similar size for a sweeter twist (they may get softer faster). If youre in a hurry frozen small potatoes work too.
1 (1 oz) packet dry ranch dressing mix: make a quick mix of 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill and 1 tsp salt, or use 2 tbsp Italian seasoning plus 1 tsp garlic powder. Both give that herb punch when you dont have the packet.
1/2 cup unsalted butter: substitute with extra virgin olive oil, ghee, or melted margarine (use slightly less oil than butter). Each gives richness, butter just makes it a bit more lush.

Pro Tips

1) Sear the chops and don’t be shy about it. Pat them very dry then salt both sides before they hit a hot pan with a little oil. Browning only takes a minute or two per side but it adds way more flavor than just slow cooking, and it helps lock in juices. Don’t crowd the pan or you’ll steam not brown.

2) Make the potatoes cook evenly. Cut any big ones so every piece is about the same size, or parboil for 4 to 5 minutes if you’re nervous about underdone middles. Smaller, evenly sized potatoes will soak up the sauce better and finish at the same time as the meat.

3) Control the sauce thickness and flavor. If it’s too thin, whisk a teaspoon of cornstarch with a little cold water and stir it into the sauce at the end then cook uncovered until it thickens. For brighter flavor add a splash of vinegar or lemon juice right before serving, it wakes the whole dish up.

4) Finish and rest for juicier chops. Use an instant read thermometer so you pull them around 140 to 142 F and let them rest 5 to 10 minutes so carryover brings them to 145 F. If you want a little crisp, pop the chops under a hot broiler for a minute or two after resting, but watch them close or they’ll dry out.

Crockpot Ranch Pork Chops Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I’m sharing a simple ranch-and-butter shortcut in my Crockpot Pork And Potatoes that turns ordinary pork chops and potatoes into something unexpectedly delicious.

Servings

servings

Calories

661

kcal

Equipment: 1. Crockpot or slow cooker
2. Large skillet for searing
3. Tongs or a spatula
4. Measuring cups and measuring spoons
5. Microwave safe bowl or small saucepan
6. Whisk
7. Cutting board and a sharp knife
8. Paper towels
9. Instant read meat thermometer

Ingredients

4 bone in pork chops (about 1 1/2 to 2 lb)
1 lb baby potatoes (small)
1 (1 oz) packet dry ranch dressing mix
1/2 cup unsalted butter (1 stick)
1/2 cup chicken broth or water
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 small yellow onion (optional)
Fresh parsley for garnish (optional)

Directions

Pat pork chops dry with paper towels and season lightly with the 1/2 tsp black pepper only, set aside.
Wash the baby potatoes, leave small ones whole and halve any that are bigger than bite size; place potatoes in the bottom of the crockpot. Slice the small yellow onion and scatter over the potatoes if using.
Optional but tasty: quickly sear the pork chops 1 to 2 minutes per side in a hot skillet with a little oil to get some brown color, then transfer chops onto the potatoes. You can skip this step if you’re short on time.
In a microwave safe bowl or small saucepan melt the 1/2 cup butter, then whisk in the 1 oz ranch packet, 1/2 cup chicken broth or water, 1 tsp garlic powder and 1/2 tsp onion powder until smooth.
Pour the ranch butter mixture evenly over the pork chops and potatoes, trying to get some of it under the chops so the potatoes soak up flavor.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until potatoes are fork tender and pork chops reach 145 F internal temp.
Halfway through cooking you can baste the chops with the sauce or flip them for more even flavor, but it’s not required.
If the sauce is thinner than you like at the end, remove the meat and potatoes, turn the crockpot to HIGH and cook uncovered 10 to 20 minutes to reduce and concentrate the sauce.
Return pork chops to the sauce or plate, garnish with chopped fresh parsley if using, and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.