Crockpot ranch pork chops and potatoes
Ranch-seasoned pork chops, potatoes and carrots cook low and slow into a whole dinner, with an easy gravy at the end.
- 255 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.86 a serving
- 530 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 russet potatoes, cut into 1-inch chunks
- 8 oz baby carrots
- 4 boneless pork chops, boneless, about 1 inch thick
- 1 package ranch seasoning mix, 1 oz packet
- 1 cup chicken broth
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp water
Each serving has about 530 calories, 40 g protein, 44 g carbs and 21 g fat, and costs about $2.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Scrub the potatoes, cut them into 1-inch chunks, and spread them in the slow cooker with the carrots.
Dolly’s tip: Small chunks are what get the potatoes tender in the same 4 hours the chops need.Lay the chops on top of the vegetables and sprinkle the ranch seasoning and pepper over everything.
Pour the broth around the edges, not over the chops, and set the butter on top in pieces.
Dolly’s tip: Pouring around the sides keeps the ranch on the chops instead of washing it off.Cover and cook on low 4 hours, until the potatoes are tender and the middle of a chop reads 145°F.
Timer: 240 min
Dolly’s tip: Lean chops dry out if they go much longer. If your cooker runs hot, check at 3½ hours.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Move the chops and vegetables to a platter and cover them with foil to keep warm.
the cornstarch and water until smooth, stir it into the liquid in the cooker, cover, and cook on high 10 minutes, until into gravy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 10 min
Spoon the ranch gravy over the chops and potatoes and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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