slow-cooker-pork-chops-and-potatoes

🥘 Slow Cooker Creamy Pork Chops & Potatoes

Item	Quantity	Note
Pork Chops	4–6 count	Thick-cut, bone-in or boneless
Potatoes	1.5 lbs	Yukon Gold or Red (sliced 1/2 inch thick)
Cream of Mushroom	2 cans (10.5 oz)	Can swap one for Cream of Chicken
Yellow Onion	1 medium	Sliced into rings
Garlic Powder	1 tsp	For seasoning the meat
Dry Ranch Mix	1 packet	The “secret ingredient” for savory flavor
Chicken Broth	1/2 cup	To keep things juicy

Prep the Chops: Season both sides of your pork chops with salt, pepper, and garlic powder.
- Optional Pro Step: Sear the chops in a skillet for 2 minutes per side before putting them in the slow cooker to lock in the color and flavor.
Layer the Potatoes: Grease your slow cooker. Place the sliced potatoes and onions in the bottom. Sprinkle half of the Ranch seasoning packet over them.
Add the Meat: Lay the pork chops in an even layer over the potatoes.
The Sauce: In a bowl, whisk together the cream of mushroom soup, chicken broth, and the rest of the Ranch seasoning. Pour this mixture over the pork chops.
Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- Note: Pork chops can dry out if overcooked on High, so Low is recommended for the best texture.

Avoid the Mush: Don’t slice your potatoes too thin (like chips) or they will disintegrate. Aim for about 1/2 inch thick rounds.
The Best Potato: Yukon Golds are the MVP here because they hold their shape well but have a buttery texture that pairs perfectly with the gravy.
Fresh Finish: Since this is a very “beige” meal, a sprinkle of fresh parsley or some steamed green beans on the side adds the perfect pop of color and freshness.

Golden Mushroom: Use “Cream of Golden Mushroom” soup for a deeper, beefier gravy flavor.
Cheesy Version: Stir in 1 cup of shredded cheddar cheese during the last 20 minutes of cooking.