Kristy Cook
Ingredients
- 4 boneless pork chops about 1/2 inch thick
- 1.5 pounds baby potatoes halved or quartered depending on size
- 1 packet ranch dressing mix about 1 ounce or 2 tablespoons
- 1 can 10.5 ounces cream of chicken soup (or cream of mushroom soup)
- 1/2 cup chicken broth or water
- 1/2 cup sour cream optional, for a creamier sauce
- Garlic powder to taste
- Salt and pepper to taste
- Fresh parsley or chives chopped (for garnish)
Instructions
Prepare the Ingredients:
-
Wash the baby potatoes and cut them into halves or quarters, depending on their size, so they cook evenly.
-
Season the pork chops on both sides with salt, pepper, and a little garlic powder to taste.
Layer Potatoes in Crockpot:
-
Place the cut potatoes at the bottom of the crockpot. Sprinkle half of the ranch dressing mix over the potatoes.
Add Pork Chops:
-
Lay the seasoned pork chops on top of the potatoes.
Mix the Soup Mixture:
-
In a bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), and the remaining ranch dressing mix until well combined. If you prefer a thinner sauce, you can add a little more broth or water to adjust the consistency.
Cook:
-
Pour the soup mixture over the pork chops and potatoes in the crockpot. Try to spread it evenly.
-
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.
Serve:
-
Carefully remove the pork chops and potatoes from the crockpot, being mindful of the hot liquid. Plate the pork chops and potatoes, and spoon some of the sauce from the crockpot over the top.
-
Garnish with freshly chopped parsley or chives before serving.
