I’m super thrilled to share this new Crock-Pot recipe with you. I first came across this recipe when I was planning meals for my kids and my mother-in-law while we went out of town for our anniversary. I really appreciate it when she watches the kids, and I try to make things as easy as possible for her while we’re gone. What could be easier than creamy pork chops and potatoes in the Crock-Pot?
This recipe originally appeared in a post featuring freeze-ahead Crock-Pot meals, but up until now I have never planned far enough ahead to pull that off. It’s a great idea, and you can read all about it here.
If, however, you just bought pork chops and want an easy Crock-Pot recipe for cooking them, this is it. In just a few simple steps, you’ll have dinner prepped and cooking, perfect for the spring sports season!
Ingredients
2 cans cream of chicken soup
2 packets Ranch dressing mix (dry)
1 cup milk
4 – 6 boneless pork chops
4 – 6 potatoes, largely chopped
Dried parsley (to sprinkle on top)
Instructions
1. Mix together the soups, dressing mix, and milk in a medium-sized bowl.
2. Place pork chops in the bottom of the Crock Pot.
3. Layer the cut potatoes over the chops.
4. Pour the soup mixture over all.
5. Cook on LOW 6 – 8 hours or HIGH 3 – 4 hours.
6. Serve with additional vegetables or home-cooked rolls, covering the chops and potatoes with the extra sauce from the Crock-Pot as gravy. Sprinkle with parsley if desired.
Here’s a printable version:
- 2 cans cream of chicken soup
- 2 packets Ranch dressing mix (dry)
- 1 cup milk
- 4 – 6 boneless pork chops
- 4 – 6 potatoes, largely chopped
- Dried parsley (to sprinkle on top)
- Mix together the soups, dressing mix, and milk in a medium-sized bowl.
- Place pork chops in the bottom of the Crock Pot.
- Layer the cut potatoes over the chops.
- Pour the soup mixture over all.
- Cook on LOW 6 – 8 hours or HIGH 3 – 4 hours.
- Serve the pork chops and potatoes, covering with extra creamy soup as gravy. Sprinkle with parsley if desired.
Does it matter if the chops are on the bottom or on top of the potatoes?
Good question. I have always put the meat on the bottom, mostly because meat usually takes the longest to cook, and whatever needs to be cooked longest should be placed nearest the heat source. But after some quick research, it appears that root vegetables, such as potatoes and carrots, can also be placed on the bottom, with the meat on top. It might take some experimenting to see which method yields the best flavor.