Slow Cooker Creamy Ranch Pork Chops and Potatoes – Nance & Robyn Make the Same Recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Slow Cooker Creamy Ranch Pork Chops and Potatoes found over at Six Sisters’ Stuff. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice, and by “my choice”, I mean that I turned to Fred and said “Find a recipe you want me to make so that if it doesn’t turn out, I can blame you.” So he did whatever he does when he’s looking for a recipe (probably Googled “I want my bitchy wife to make me pork chops, O Google, please help.”) and passed it along to me.

Whenever I don’t know what I feel like making for dinner and ask him what he wants, he inevitably suggests either meat loaf or pork chops. We always have a lot of pork chops in the freezer, due to the whole raising our own pigs thing. And while rubbing them with spices and broiling them is always tasty, it’s kind of boring. So I was willing to try this one so I got the okay from Nance.

First thing I had to do was go to the grocery store because although I have it in my mind that I always have the pantry stocked with cream of chicken soup, the truth is that I’ve been out for ages and keep forgetting to stock up. So when I saw that the recipe called for cream of chicken soup, off I went to the grocery store.

(Note that over at Six Sisters’ she has instructions on how to make your own cream of chicken soup to use in the recipe, as well as your own ranch dressing recipe. I thought about doing that, but decided I’d rather not, at least this time around. Maybe next time.)

I love my grocery store – Publix – but for the love of god, they are forever out of the MOST OBVIOUS things. Last time I was there, they were completely out of Olive Oil Pam. I mean, seriously? This time, they had ZERO cans of cream of chicken soup on the shelf. I was like “ARE YOU KIDDING ME?”, but I wasn’t too worked up, because both Fred and I like mushrooms , so I bought two cans of cream of mushroom soup instead.

(And then I immediately started worrying that using cream of mushroom soup instead of cream of chicken would fuck EVERYTHING up, because I’m a worrywart like that.)


2012-05-07 (1)

Pork chops, potatoes, cream of mushroom soup, dry Ranch dressing mix, milk. The recipe calls for dry parsley, but I have a hatred for parsley (it tastes like dirt to me), so I left it off. That’s right, NO PARSLEY. I’m a rebel.

I could have taken pictures of my chopping-up-the-potatoes process, but I forgot. I just, y’know, cut ’em up. In large pieces. Then dumped ’em in the slow cooker, which I had already sprayed with Pam (which I obviously did not buy at Publix).

2012-05-07 (3)

In a bowl, mix together the condensed soups, dry Ranch dressing mix, and milk. Then put the pork chops on top of the potatoes, and dump the soup/ milk mix on top of the pork chops.

2012-05-07 (4)

2012-05-07 (5)

I always opt to cook on low for the longer time, but this time around I’d had to go to the grocery store before I could throw everything together, so I intended to cook it on high for an hour and then turn it down to low to four more. Except that I am an airhead, and I put it on low for an hour, and then I was all “What the hell?” and put it on high for an hour and then turned it back down to low.

In retrospect, I should have just left it on low and it would have been fine, but I’m a dork.

Fred helpfully said, after I had let this stuff cook all day “Oh, did I mention that you maybe shouldn’t cook it as long because our pork chops are kind of thin?” SO HELPFUL. I expected that I’d lift the lid off the crockpot and the pork chops would disintegrate in a puff of smoke.

2012-05-07 (7)

So I was a little trepidatious about this meal, and the first bite was… okay.

But the funny thing is that after about three bites, we were both saying “This is SO GOOD!” And it was, it was really good. The pork was perfectly tender, the potatoes were perfectly done, and the soup and dressing mix added the perfect spices to the meal.

2012-05-07 (9)

This is definitely going into permanent rotation – the only change I’m going to make is that next time, I’m going to dump a container of fresh mushrooms on top of the potatoes before I add the pork chops and the sauce on top. Like I mentioned, we like mushrooms, and they can only make it better!

Nance’s take:

Robyn raises her own animals and therefore has a LOT of chicken and pork in her possession. I couldn’t even raise my kids right. Although I will say that I have never tried to raise kids with the intention of eventually sending them off to freezer camp. But there are days, man. Many, many days. heh. My point was that I had to go to the store for pork chops because I didn’t have any in my freezer. But I can’t even bitch about that because Rick picked them up for me and wah, wah, wah, I’m married to a man that will run errands without bitching about it. I need to shut up now. Did you ever have one of those days when you can’t ever get to your point even when you’re declaring what your point is?  My point was really all about how I never buy pork chops because I don’t like them.  JESUS H.

The tube-top w/sweat pants wearing Shirley (my mom) is very into this web site and being involved with the trying out of new recipes. God love her, at 71-years-old she is happy to peel potatoes and clean up my various kitchen disasters. It’s okay to be jealous. Just remember one thing: My mom is crazy and I have to put up with that on the daily. I print out a recipe and use my iPad because without fail my recipe disappears when I need it.  Translation:  Shirley takes the recipe to read it and never puts it back where I had it.  When I want to check something, it’s gone.  Since she’s afraid of the iPad my recipe is always where I want it to be and she can do whatever she wants with the printed version.  God help me when I have to start scanning the recipes from those old cookbooks (I’ll be printing two copies).


This is me having faith in a cooking spray again. I would have shit bricks if this recipe would have baked on to the crockpot. Not because the crockpot wouldn’t come clean, but because it would take HOURS of soaking and scrubbing to get everything off of it.  Fortunately, the cooking spray came through. I still have no logical reason why I always expect it to fail. And kudos for another crockpot recipe because with the weather turning warm, I don’t even want to think about turning on my oven.


Two things about Cream of Chicken soup:
1. I don’t like the new pull top cans. Again, no logical reason why. I just find them annoying and apparently I’ve turned into a grandmother who doesn’t like change.
2. My husband eats this shit like it’s chicken noodle soup. GROSS. I have only ever used it in recipes and think that maybe there is something wrong with him because…did I mention GROSS?


My mommy peeled the potatoes for me. I can do it, but it would have taken me hours. Did you know that you cannot put potato peelings down a garbage disposal?  I found out when my entire kitchen plumbing system SHIT.THE.BED. when I tried to throw them down there. It was a major catastrophe that caused flooding, water damage and tears (mine). I have hated that goddamn garbage disposal ever since and want it GONE. Shirley wants it to stay. Rick is firmly stuck in the middle between his wife and his mother-in-law (bwahaha). I’m okay with it staying there, but I refuse to use it (I have a canister with a bag beside the sink) and I bitch loudly every single time someone uses it. That’s called compromise, people.


This is where I have to admit to the world that Shirley and I were not paying attention during any of this food preparation because we were distracted by this. He was across the street and we were both appalled because he was up high and there was no other person spotting him from below. He was totally alone! That’s so high! That’s not safe for chrissakes! Why do companies do that? He’s going to fall! Holy shit! I’m not looking. Wait, I’ll take a picture! Why the hell would he go up there anyway! Is someone getting their cable cut off? I sure as hell wouldn’t go up that high without someone holding my ladder. Blahblahblah…

You just do not put two nervous nellies in front of this kind of situation and expect them to focus on pork chops.


Mixing up the ranch dressing, etc. was pretty simple. It’s not rocket science. You just need your hand. And a spoon. Without the spoon it would be kind of weird. And gross.


Spray. Put chopped up potatoes in there first. Throw porkchops on top. Easy.


Pour soup mixture all over the porkchops. Fret over if this whole mess is even going to cook right.  Then walk away because you don’t like pork chops anyway. Not your problem!


Pretty damn good. This plate would have looked nicer with some green beans or carrots on it, but I couldn’t be bothered. I hate my food getting cold while I’m taking pictures. And everybody else waits for me to be done before they sit down to eat so I kind of whip right through it. We’re real people that eat the food we make, we don’t plate the food for pictures when we can get the best light, etc. Ahem.

I was surprised about a number of things. The first being that I actually liked it. Especially with my not being a big fan of pork chops.  I’m also one of the few people on the planet that does not appreciate Ranch dressing. I would go without dressing if the only choice given to me was Ranch. But it did add a good flavor to everything. And the pork chops weren’t tough at all. It was a good meal and I plan on throwing it into the rotation from now on. Rick and Shirley liked it. Rick said it was even better the next day (he took it to work for lunch) and Shirley ate it on the third day and said it was FANTASTIC.

Robyn picked a winner!

Slow Cooker Creamy Ranch Pork Chops and Potatoes - Nance & Robyn Make the Same Recipe
Prep time
Cook time
Total time
: entree, main
Serves: 4
  • 4-6 pork chops
  • 6-8 medium potatoes, chopped into large pieces
  • 2 cans fat-free cream of chicken soup
  • 2 packages dry Ranch dressing mix
  • 1 cup milk
  • Dried parsley to sprinkle on top (optional)
  1. Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom.
  2. Place the pork chops on top of the potatoes.
  3. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops.
  4. Cook on low for 6-7 hours or on high for 4 hours.
  5. Sprinkle with dried parsley if you want to, but I don't know why you would. Blegh.


Slow Cooker Creamy Ranch Pork Chops and Potatoes – Nance & Robyn Make the Same Recipe — 31 Comments

  1. Having already tried (and loved) an earlier pork roast recipe in the crock pot that you guys shared – you can bet I’ll be trying this one out! Looks yummy.

    And Nance – you Shirley would have LOVED the show put on by the “gardeners” I hired several years ago to pull down some unwanted trees. If I’d had a smart phone back then, it would be on video because I was alternately freaking out and cracking up. And I’m sure whatever meal I would have been cooking burned to a crisp while I was distracted. Hah!

    • I could never figure out why people insisted on having kitchen windows put in right over their sinks (I get pissed every time I splash – and boy, do I splash – when I wash dishes and have to clean the windows), but now I completely understand. Today I watched the neighbor get his yard dug up by a backhoe (I’m guessing a water line issue) and it was some good entertainment for my brain because I was dismayed at how they did it and what a mess they left. I would die if they left my yard a mess like they did to him. And did I mention it has been raining here? Mud galore! Yuck.

  2. Well, hell. I know serendipity when it smacks me in the face. I got two big, beautiful pork chops in my CSA box yesterday, and uncharacteristically, did NOT stick them in the freezer. I halved the recipe, and because I’m a rebel, I used a can of cream of chicken w/mushroom soup. Oh, yes, I did!

    I like all the components of this recipe, so I can’t see any way it could be BAD, but even if it’s not fabulous, I’m still calling it a win. It’s 10:15 am, and other than steaming a bag of broccoli just before we eat, dinner is DONE. (dusts hands off and walks away) Thank you, ladies!

  3. Pork chops are one of my favorite food, so I will definitely be trying this. Robyn-I am curious, do you and Fred ever grill? With all your pork and chicken, it seems like you would. After much dithering about the expense, my husband bought a Traeger grill last summer and has never looked back. He grills all winter long, he loves that grill so much-and we live in Alaska!

    Nance-had to laugh at your mixing instructions. The hand and the spoon, because without the spoon it would be weird. Ha! Reminded me of when I was a teenager, way back in the 70’s-I went into the kitchen, and saw my older sister with her hands in bowl of brownie mix. When I asked her what the heck she was doing, she said “the instructions say mix by hand.” That is a true story, I swear! She was a bit of a ditz back then.

    • We actually don’t grill very often. SOMEONE (who is not me) doesn’t like gas grills, and I find charcoal grills to be a pain in the ass. I keep saying I’m going to get a small gas grill and do the grilling myself, but that hasn’t happened yet. Maybe this summer!

  4. In using the condensed soup do you add liquids to them as it says on the cans or does the cup of milk take the place of that.

  5. I saw this recipe, minus the potatoes, a couple months ago and tried it. I’m always looking for different ways to do pork. I tried it and we LOVED it!

    Robyn you must try this w/cream of chicken soup. If you want a different take on this try the chops, 2 cans golden mushroom soup, some milk and the potatoes. Season the pork w/salt, pepper and garlic powder. I hate cream of shroom soup but will use the golden shroom as the flavor is completely different.

      • I hate you fuckers that get to use mushrooms. I swear one of these days I’m going to sneak mushrooms in a recipe and if Rick doesn’t die, that’s it – Mushrooms in everything from that day on! If he does die, well…it was a good run. Hee!

  6. “Robyn raises her own animals and therefore has a LOT of chicken and pork in her possession. I couldn’t even raise my kids right.”

    SNORT!! Can always count on Nance to make her cooking sessions entertaining 😉

    On my must try list, we so rarely eat pork. (The Other White Meat! and all that..) Like your idea of adding lots mushrooms Robyn, thinking you are on to something.

    • We went through a phase where we couldn’t have pork here because Alex watched an episode of the television show House that sent him over the edge. I think he’s slowly coming around about it, but I can sincerely say that when he moved out pork moved in TO STAY. I’ll never give up pork in the menu rotation again. If for some reason, Alex moves back home (quick knock on wood that he never has to move back home because he and I fight like HELL) he will just have to plan on eating PB&J on the pork days. hee!

  7. I’m not the president of the pork chop fan club and I get creeped out about salad dressing in meat recipes (weirdo! I know!). I still feel like eating this. Now the dilemma – I love cream of mushroom soup more than cream of chicken. Should I be a rule breaker like Robyn, or stick to the original recipe?

  8. Made this today… HUGE WIN! I followed the Robin version with mushrooms (and added a container of sliced mushrooms…we love the fungus!) and served with green beans and biscuits. The guys were raving while they were shoveling it in.

    • I had to go look at the picture to see what you were talking about. 🙂 That’s not a price tag, that’s a tag that lists what’s in the package and the weight, and also has the processor’s – the camp counselor’s! – name on it. Next time I make something from pork, I’ll try to remember to take a better picture of the tag. 🙂

      Actually, now that I look closer, there’s a place for a price (which is blank), but it also says “Not for resale”. Kind of weird, huh?

  9. Will try this too. I HATED pork chops as a kid and caused all kinds of dinner time drama over it. I like them quite a bit now. I’m not crazy for Ranch on a salad but don’t mind the dip so I guess it will be OK. I’d add fresh mushrooms too.
    Nance, we LOVE cream of chicken soup as soup out of the can here too. Add some Chicken in a Biscuit crackers and we are in hog heaven for a winter weekend lunch.

  10. A version of this recipe has been a standby in my house for the last 18 years. We skip the ranch dressing and my son has something against potatoes, so we serve it over rice, but it’s still fabulous. (The original recipe I was given called for cream of mushroom soup, but I do not like mushrooms one tiny bit, so I use cream of chicken instead.)

    Another alternative is to prepare everything the same way but instead of cooking it with potatoes, open a tube of refrigerated biscuits, cut them (scissors) into little chunks, and mix them in with the soup/milk stuff. When I make it that way, I bake it in the oven (I usually do it all in a skillet on the stove; I own a crockpot but never use it) at 350 for about 45 minutes or so. The biscuit pieces become a sort of seasoning-free stuffing (or maybe similar to dumplings?), steeped through with flavor.

    It’s hard to describe, and I’m sure is unhealthy as all get out, but oh man is it good. And we switch out the same process with chicken breasts from time to time. It’s one of two things I can be sure my son will always enthusiastically eat.

    • DCEP is all about not eating healthy! 🙂 The biscuit pieces sound like a really good addition. I’m going to have to give that a try!

  11. So, Ms. Darkstar and I were in Sam’s Club yesterday mulling over the eternal question of what the heck was I gonna cook for dinner this weekend, when she suggested we try the “dinosaur porkchops.” I was up for it, we found some very nice boneless pork chops, and gathered the rest of the ingredients on our regular shopping trip.

    We used the golden mushroom soup, and added a pack of sliced mushrooms, half under the chops and the rest on top. I cooked up a batch of my pressure-cooker green beans, and we both agree that this one is a definite winner, and will go into our rotation as well.

Comments (%)

Your email address will not be published. Required fields are marked *