Crockpot Ranch Pork Chops

So I made these crockpot ranch pork chops last Tuesday and honestly they turned out way better than I thought they would. You rub the chops with this ranch butter thing, sear them for like 30 seconds, then just dump everything in the slow cooker and forget about it for 6 hours.

Why You’ll Love This Recipe

• The ranch butter actually sticks to the meat instead of sliding off into the broth
• Takes 10 minutes of actual work then you’re done
• Potatoes cook underneath and soak up all the seasoned drippings which is honestly the best part
• You can start it before work and come home to dinner that smells like you tried
• The quick sear keeps the outside from getting that weird slow cooker texture
• Everything cooks in one pot so cleanup is just the skillet and your cutting board

The Story Behind This Recipe

I kept trying slow cooker meals that claimed to be easy but the pork always came out dry or flavorless. Last month I was complaining about it to my coworker and she mentioned rubbing butter on the meat before cooking, which sounded weird but I had ranch seasoning in my cabinet and figured why not. The first time I skipped the sear and it was fine but kind of musty tasting. Second time I added the sear and it made this huge difference in how the outside tasted. Now it’s my go-to pork chops recipe when I don’t want to think too hard about dinner but still want something that feels like a real meal.

What You Need

You need 2 tablespoons ranch seasoning divided between the butter rub and the potatoes. I use the dry packet kind from the store but you could make your own ranch seasoning recipe if you’re feeling ambitious. Just don’t skip dividing it because the potatoes need their own hit of flavor or they taste kind of bland compared to the meat.

Get 6 pork chops, whatever thickness looks good at the store. I used bone-in because that’s what was on sale but boneless works too. The bone-in ones stay a little juicier in my experience but honestly it’s not a huge difference.

You need 1 tablespoon butter for mixing with that first tablespoon of ranch. It sounds like such a small amount but it’s enough to coat all the chops and the fat helps the seasoning actually stick during the sear instead of burning off.

6 potatoes chopped up go in the bottom. I used russets because they hold up better during the long cook and don’t turn to mush. Yukon golds would probably work but I haven’t tried them yet. Chop them into chunks about the size of a golf ball, maybe a little smaller.

1 cup broth goes over the potatoes. I used chicken broth because that’s what I had but beef or vegetable would be fine. This isn’t a soup so you don’t need a ton of liquid, just enough to keep things from drying out and to give the potatoes something to cook in.

How to Make Crockpot Ranch Pork Chops

Mix 1 tablespoon of the ranch seasoning with the butter in a small bowl until it’s completely blended. You want it to look like herb butter, kind of paste-like. Then smear it all over each pork chop with your hands or the back of a spoon. Don’t be shy about it, get it on both sides and really rub it in so it sticks.

Heat up a skillet until it’s really hot, like you’re about to sear a steak. No oil needed because the butter on the chops will render out. Drop the pork chops in and sear them for exactly 30 seconds on each side. You’re not cooking them through, just getting that light crust so they don’t taste like wet meat later.

The sizzle when they hit the pan should be immediate and loud.

Throw your chopped potatoes into the slow cooker first. Pour the full cup of broth over them, then take that second tablespoon of ranch seasoning and sprinkle it evenly across the top. I try to get it distributed so every potato gets some but it’ll all mix together anyway during cooking.

Lay the seared pork chops right on top of the potatoes. They’ll sit there and drip all their seasoned juices down while everything cooks. Cover it and set your slow cooker to low for 6 to 8 hours, or if you’re doing this on a weekend and want it faster, go high for 3 to 4 hours.

The smell starts hitting around hour 4 and it’s this mix of roasted pork and ranch that makes you really hungry.

You know it’s done when the pork pulls apart easily with a fork and the potatoes are soft all the way through. Mine were perfect at 6 hours on low. The potatoes on the bottom get this coating from the broth and drippings that’s honestly better than the pork chops recipe itself.

If you want you can sprinkle some fresh parsley on top before serving but I skipped it and nobody noticed.

What I Did Wrong the First Time

First time I made this I didn’t chop the potatoes small enough and they were still kind of firm in the middle after 6 hours. I had to fish them out and microwave them which was annoying and defeated the whole one-pot thing. Now I cut them smaller than I think I need to, like actually smaller than a tennis ball, and they come out tender every time.

The other thing is I didn’t heat the skillet hot enough for the sear and the butter just melted off instead of forming that crust. Make sure you can feel the heat coming off the pan before the meat goes in.

Crockpot Ranch Pork Chops

By Emma

Prep:

10 min

Cook:

6h

Total:

6h 10min

Servings:

6 servings

Ingredients

• 2 tablespoons ranch seasoning, divided
• 6 pork chops
• 1 tablespoon butter
• 6 potatoes, chopped
• 1 cup broth

Method

1. 1 In a small bowl, mix 1 tablespoon ranch seasoning thoroughly with the butter until fully combined. Smear this seasoned butter all over each pork chop, ensuring an even coating that will sear and cling well.
2. 2 Heat a skillet until it’s piping hot, then quickly sear the pork chops about 30 seconds on each side. Listen for that immediate sizzle that signals you’re locking in flavor — the chops should develop a light golden crust without cooking through.
3. 3 Drop the chopped potatoes into the slow cooker. Pour the entire cup of broth over them, then sprinkle the remaining 1 tablespoon of ranch seasoning evenly on top. This will infuse the potatoes with flavor throughout the long cooking.
4. 4 Nestle the seared pork chops atop the bed of potatoes. Cover the slow cooker and set it on low for 6 to 8 hours, or, if short on time, cook on high for 3 to 4 hours. You’ll know the pork is done once it easily pulls apart and the potatoes give way with a gentle fork press.
5. 5 Once cooked through, sprinkle fresh parsley over the pork chops as a bright contrast before serving. The rich ranch butter and slow cooking will create a cozy, aromatic meal with tender meat and soft potatoes.

Nutritional information

Calories

407

Protein

32g

Carbs

29g

Fat

17g

Print Recipe Save to Pinterest

Tips for the Best Crockpot Ranch Pork Chops

Don’t lift the lid during cooking even though you’ll want to. Every time you peek you lose heat and add about 20 minutes to the cook time, and the potatoes end up cooking unevenly because the temperature keeps dropping.

The butter needs to be soft before you mix it with the ranch or you’ll get clumps that don’t spread right. I leave mine on the counter for like 15 minutes while I’m getting everything else ready and it makes mixing way easier.

If your pork chops are thicker than an inch go for the full 8 hours on low. Mine were kind of thin last Tuesday so 6 hours was enough but thicker cuts need more time or the middle stays a little tough.

Pat the pork chops dry with a paper towel before you rub them with the ranch butter. Wet meat won’t sear properly and the butter just slides off into the pan instead of forming that crust you want.

The potatoes on the very bottom sometimes stick a tiny bit to the ceramic if you don’t have enough broth, so I actually add an extra quarter cup now just to be safe. It doesn’t make things soupy, just prevents that annoying stuck-on layer that’s hard to scrub later.

Serving Ideas

I eat mine with a side of green beans that I literally just steam in the microwave for 4 minutes. The ranch flavor is pretty strong so you don’t need anything complicated, just something green to balance it out.

A slice of crusty bread works really well for soaking up the broth at the bottom of your bowl. I buy the kind from the bakery section and warm it in the oven for 5 minutes.

Leftover coleslaw from the deli counter is honestly my favorite thing to serve with this. The cold crunch against the warm pork chops recipe is really good and it takes zero effort since it’s already made.

Variations

You can swap the ranch for Italian seasoning if you’re tired of ranch flavor. Use the same amounts but the taste ends up more herby and less tangy, which my husband actually prefers when he’s had ranch too many nights in a row.

Throw in baby carrots with the potatoes for extra vegetables. They cook at the same rate and soak up the seasoned broth just like the potatoes do, plus it makes the whole thing feel a little healthier without changing the process at all.

I tried using pork tenderloin once instead of chops and it was fine but it fell apart into shreds by hour 6, which was weird texture-wise. If you’re going that route cut your cook time to 4 hours max or you’ll end up with pulled pork basically.

Using sweet potatoes instead of regular ones works but they get mushier faster, so check them around hour 5. The flavor combination with ranch seasoning recipe is a little odd but not bad if you’re into that sweet-savory thing.

FAQ

Can I use boneless pork chops instead of bone-in? Yeah boneless works fine. They might cook a little faster so start checking at 5 hours on low to make sure they don’t dry out.

Do I have to sear the pork chops first? You don’t have to but I really recommend it. Without the sear the outside has this weird boiled texture that’s kind of off-putting even though the flavor’s still there.

Can I make this in an Instant Pot instead? I haven’t tried it but I’d probably do 25 minutes on high pressure with natural release. The potatoes might not get as tender though since they need that long slow cook.

What if I don’t have ranch seasoning packets? Mix together dried dill, garlic powder, onion powder, dried parsley and a little salt. Use about the same amount but taste it first because homemade ranch seasoning tends to be less salty than the packets.

How do I know when the pork is done? It should read 145°F in the thickest part if you want to be exact, but honestly if it pulls apart easily with a fork it’s done. Slow cooker meals like this are pretty forgiving with temperature.

Can I add other vegetables? Sure, just make sure they’re sturdy vegetables that can handle 6 hours of cooking. Mushrooms turn to slime, broccoli gets gray and weird. Carrots and parsnips work though.

Will this work on high for less time? Yeah 3 to 4 hours on high does the same thing. The meat won’t be quite as fall-apart tender but it’s still good if you’re in a rush.

How much liquid should be in the pot when it’s done? There’ll be maybe half a cup of liquid left at the bottom mixed with the drippings. It’s not soupy, more like a light sauce coating the potatoes.

Can I double this recipe? Only if you have a really big slow cooker. I have a 6-quart and it barely fits everything in one layer, and you need the chops lying flat on top of the potatoes for even cooking.

Why did my potatoes turn mushy? Either you cut them too small or cooked it too long. They should be golf ball sized chunks and if you go past 8 hours on low they start breaking down into mash.

Can I prep this the night before? You can chop the potatoes and mix the ranch butter ahead but don’t sear the chops until right before cooking or they’ll get weird sitting in the fridge. Just store everything separate and assemble in the morning.

What kind of broth tastes best? Chicken broth is my go-to but beef broth makes it taste richer and more savory. Vegetable broth works but it’s a little flat compared to the others.

Do I need to add salt? The ranch seasoning has plenty of salt in it already so I don’t add any extra. Taste the potatoes at the end and add some then if you think they need it.

Can I use frozen pork chops? Not recommended because they won’t sear right when they’re frozen and the cook time gets unpredictable. Thaw them completely first.

How do I reheat leftovers? Microwave for 2 minutes covered with a damp paper towel or they dry out. The potatoes reheat better than the meat honestly.

Will thick-cut pork chops work? Yeah but add an extra hour or two to the cook time. Anything over an inch thick needs closer to 8 hours on low or the middle stays tough.

Can I skip the butter in the ranch rub? You could use olive oil instead but the butter adds flavor and helps the seasoning stick better during the sear. Without any fat it just burns off.

What if my slow cooker runs hot? Some of them do and you’ll notice the liquid evaporating too fast. Check it at hour 4 and add another half cup of broth if it looks dry.

Can I use red potatoes? They work but they fall apart more than russets do. If you go with red potatoes cut them a little bigger so they hold their shape through the long cook.

Why does my pork have a weird texture on the outside? Probably didn’t sear it hot enough or long enough. The pan needs to be smoking hot and you need to hear that loud sizzle immediately when the meat hits it.