Crockpot Ranch Pork Chops and Potatoes

Ingredients:

• 4–6 boneless pork chops
• 6–8 small red or gold potatoes, halved or quartered
• 1 packet ranch seasoning mix (or 2–3 tablespoons homemade ranch mix)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• ½ cup milk or water (optional, for thinning)
• 1 tablespoon olive oil or butter (optional, for searing)
• Salt & pepper, to taste
• Fresh parsley (optional, for garnish)

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Optional Add-ins:

• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup baby carrots

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Instructions:

1. Optional: Sear the pork chops
   In a skillet, heat olive oil and sear pork chops on both sides for 2–3 minutes until lightly browned. (Adds flavor but not required.)
2. Layer the crockpot
   • Place the potatoes (and carrots/onions if using) at the bottom of the crockpot.
   • Season lightly with salt and pepper.
3. Add the pork chops
   Lay the pork chops on top of the potatoes.
4. Mix the sauce
   In a small bowl, mix together:
   • Ranch seasoning packet
   • Cream of chicken soup
   • Milk or water (if using)
     Pour the mixture evenly over the pork chops and potatoes.
5. Cook
   • Low for 6–7 hours
   • OR High for 3–4 hours
     (Until pork is tender and potatoes are fork-soft)
6. Serve
   Garnish with parsley if desired. Serve warm.

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Tips:

• Don’t overcook: Pork chops can dry out if cooked too long. Check around 6 hours on low.
• Want a thicker sauce? Omit the milk or mix in a cornstarch slurry at the end.
• Using bone-in chops? Add 30–60 minutes to cook time.