It is hot in Texas. Stifling hot at that. And sometimes I just don’t want to turn the oven on. Thank goodness for that because I sometimes forget how amazing cooking in a slow cooker can be.
I saw a version of this amazing little dish on Pinterest and knew immediately I needed to try it. I tracked the original back to one of my favorite bloggers, Jenny over at Picky-Palate. Of course I had to add potatoes and carrots to make it a one-dish meal.
The flavor of the sauce was so outstanding and it complemented the chops perfectly. I just wanted to take some bread and sop it all up. Ooh, maybe I’ll make a soup out of it next time.
Slow Cooker Ranch Pork Chops and Potatoes (Recipe adapted from Picky-Palate)
4 Pork Loin sirloin chops, boneless
2 large Russet potatoes, sliced in 1/2 inch rounds
1/2 lb baby carrots
2 cans Cream of Chicken condensed soup
1 package Ranch Dressing mix
Salt and pepper, to taste
Season pork chops and potatoes with salt and pepper. Layer pork chops on the bottom of crock pot. Add potatoes and carrots.
Mix together soup and dressing mix. Pour over ingredients in the crock pot and cook on low for 6-8 hours or on high for 4 hours.
** Note: I turned the chops over about half way to ensure browning on both sides.
** 2nd Note: To make this a creamier sauce, either reduce the soup cans to just one or add another (2 total) ranch dressing mixes to both cans of soup.