Ingredients
- 4 bone-in or boneless pork chops (about ¾–1 inch thick)
- 1 ½ lbs baby potatoes, halved (or quartered if large)
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (optional, ranch mix is already salty)
- 2 tablespoons olive oil or melted butter
- ¼ cup chicken broth
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes:
Wash and cut the potatoes into evenly sized pieces. Place them in the bottom of the crockpot. Drizzle with olive oil (or butter) and sprinkle with half of the ranch seasoning, garlic powder, paprika, and black pepper. Toss gently to coat. - Season the Pork Chops:
Pat the pork chops dry with paper towels. Season both sides with the remaining ranch seasoning. If desired, lightly season with salt and pepper. - Assemble in the Crockpot:
Lay the seasoned pork chops directly on top of the potatoes. Pour the chicken broth around the edges to help create moisture during cooking. - Cook:
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the pork chops are tender and reach an internal temperature of 145°F (63°C) and the potatoes are fork-tender. - Serve:
Carefully remove the pork chops and potatoes from the crockpot. Spoon some of the cooking juices over the top and garnish with fresh parsley if desired. Serve warm.