Ingredients
Scale
- 4 thick-cut boneless pork chops
- 2 pounds baby red potatoes (halved)
- ½ cup olive oil
- 1 oz. packet dry ranch seasoning
- ⅛ cup apple cider vinegar
- 1 stick unsalted butter (cubed)
- Optional garnish: fresh chopped parsley
Instructions
- In a small bowl, whisk together the olive oil, ranch seasoning, and apple cider vinegar until thoroughly combined.
- Add the halved red potatoes to the slow cooker, spreading them evenly.
- Layer the pork chops on top of the potatoes in the slow cooker.
- Drizzle the olive oil mixture over the pork chops and potatoes, ensuring everything is well coated.
- Distribute the butter cubes evenly over the pork chops and potatoes.
- Cover the slow cooker and cook on low for 5-6 hours until the pork chops are tender and the potatoes are fork-tender.
- If desired, garnish with fresh chopped parsley before serving. Serve warm.
Notes
For best results, use thick-cut pork chops to ensure they stay juicy during cooking.
Feel free to add other vegetables, such as carrots or green beans, for additional flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop and potatoes
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg