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.)


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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).

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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.

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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.

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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.

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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.

Pork and Corn Stuffing Bake

Every week we’ll post a recipe that we both made. This week’s recipe was Pork and Corn Stuffing Bake, found over at AllRecipes. 


Robyn’s take:

This week, after Fred looked through my pile o’ recipes and turned up his nose at every one of them, I threw up my hands and said “Okay, goddamnit, YOU pick one, you picky motherfucker!” So he communed with his best friend Google and sent me a link to this recipe, and I sent it on to Nance, who had no problems with it, and thus that is how this week’s recipe was chosen.

I thought that Fred had carefully considered the recipe before suggesting it, but as it turned out, he glanced at it and was all “I like cornbread stuffing! I like Cream of soups! Done and done!” So the entire time I was making the pork chops, he kept wandering in and questioning each step until I wanted to stab him in the eye.

That said, it was a pretty simple recipe. The ingredients are as such:


Pepperidge Farm Cornbread or Herb Seasoned Stuffing (or, to be honest, I’m sure ANY kind of stuffing would do), Cream of Celery soup, whole kernel corn (the recipe calls for 1/2 c., but when I froze corn last summer, I did it in 1-cup servings, so that’s how much I used), onion, celery, pork chops, brown sugar (not pictured) and spicy brown mustard (I used Dijon).

About the pork chops: we have tons of pork chops here, since we grow our own pigs and thus always have plenty of pork in the freezer. The recipe called for boneless pork chops, but I’m not one for deboning pork chops when you can just cook them with the bone in and eat around them. That’s just the kind of wild party girl I am!

Like I said, this was a simple recipe. The hardest part was finely chopping the celery and onion. But I have a super awesome tool to help me do the fine chopping. A few years ago, my mother sent me a Vidalia Chop Wizard, and I’ve been using it ever since. I use it to chop lots of stuff – onions, tomatoes, potatoes, and in this case, celery. All I had to do for the onion was skin the onion and then slice it, put it on the Vidalia Chop Wizard, lower the top, and voila! Finely chopped onions.



I did the same with the celery.

After the celery and onion is chopped, it’s just a matter of tossing the dry stuffing into a bowl and adding the condensed cream of celery soup, onion and celery, and corn. Then you stir ’til it’s reasonably combined, like such:


Take a pie dish, spray it with cooking spray, dump the stuffing mix into the pie dish, and spread it evenly. Top with the pork chops. Mix your brown sugar and mustard, and brush the pork chops with that.


Then stick it into the oven and cook for half an hour. Now, here’s a note: pork chops with bones need to cook a bit longer, apparently. After ours had cooked for 30 minutes,Fred and I got our pork chops and sat down, and his pork chop wasn’t completely done.

Nothing makes me want to run around screaming like underdone pork. Because, BLEH. So we cooked everything for an additional ten minutes, and that was perfect.

(We eat green beans as a side pretty often, because we grow a metric ton of them every year.)

The verdict? Two thumbs up from both of us! The pork chops were really good with their sugar/ mustard glaze, and the stuffing was nice and moist. The onion and celery was a bit crunchy, which I like – but if you prefer yours uncrunchy, probably 2 – 3 minutes in the microwave before you add them to the stuffing mix would take the crunch out.

Fred said that the meal was good enough that he’d like to have it again (which is a good thing, since we have leftovers and will be eating it again for dinner Monday night), though he thinks (and I agree) that Cream of Mushroom soup would be perfectly good. I believe that pretty much any kind of Cream of soup could be substituted for any other; we keep the Cream of Mushroom on hand, so that’s what I tend to use.

Also, of note: Kim was kind enough to share her celiac-friendly make-your-own cream of anything soup mix, here (thanks, Kim!).

Like I said, we’ve got plenty of pork chops in the freezer, so I’ll definitely be making this again – though I think that next time, instead of using a pie dish, I’ll use a 9×13 Pyrex dish. Some of the pork chops were overlapping, and that’s probably part of the reason they didn’t cook all the way through in 30 minutes.



Nance’s take:  

Fucking Fred (shush, it’s an endearment, sometimes).  When I heard he was picking out the recipe this time I knew in my heart it was going to involve some kind of pork (Mr. Fred and I sometimes share a brain and it is not always a good thing).  I was appalled when I saw cornbread stuffing, but I figured I had signed up to try new things (even if they did make me barf) so I went with it.

A little FYI about Nance.  I freaking hate pork chops.  With a bloody passion.  I have no idea why, but they are just a cut of meat that does absolutely nothing for me – so, of course, I must hate them!  God forbid, I dislike something and not be all dramatic about it!

I really don’t like typing these entries up on the night before they go up, but I’ll be honest by saying that I avoided this recipe like the plague (note: hate pork chops).  I was making this meal up on Sunday afternoon and already had plans to order a pizza for the evening – just in case things didn’t work out (see: hate pork chops).  Thank God I have my husband as a witness because I know that Fred would never believe me, but we could not find Pepperidge Farm stuffing at the store.  With the additional bonus of not being able to find any cornbread stuffing!  (see: Win for the Pittsburgh Yankees, hee).  I ended up substituting Stove Top stuffing, pork flavored, which I considered to be sorta kinda “herbed”, maybe?  Oh, things were not looking so great for me and this recipe.  It was looking even worse when I realized at the last hour that I had no Cream of Celery soup.  I actually had Rick run to the store for it because I already felt bad about the stuffing situation.


Check out this stuffing.  Gross, huh?  I mean, yuk.  When I was in my early 20s I used to love this shit, but as I grew older my taste buds got a little more refined (although corn dogs are still one of my favorite foods so apparently I am not only overly dramatic, but a liar as well). Refined my ass.


DO NOT DO WHAT I DID HERE! I screwed up BIG TIME and pre-made the stuffing. What do I know of recipes that involve packaged stuffing? NOTHING. So I made it up like the package said because Robyn was a little too slow in my her email reply and THIS WAS NOT THE WAY TO DO IT. And I wish I would have added more corn like Robyn did, but I was TRYING TO FOLLOW THE RECIPE, AHEM.


SO yeah, kinda looks shitty, but I’m hoping for the best. You can tell by the way I was getting fancy with the laying of the pork chops. Around here, we don’t have pigs in our backyard so I just went to the local grocery store and bought them since I’m rich. I’m not going to lie. The rule about following the recipe went out the window and I totally didn’t measure the mustard/brown sugar. It just didn’t seem like enough (says she who hates pork chops and will do anything to try and make it more likable). It’s about this time that we were leaning towards taco pizza. Our local Fox’s makes a fabulous one.

This was at 30 minutes. And I thought maybe I should just rename it pork chop soup and call it a day. I am all paranoid about pork being under cooked (my mother loves to pass on her Crazy and it’s one of the reasons I usually eat pork and chicken in a petrified state) so I put it in for another 10 minutes. Honestly? I was hoping that the “soup” would dry out a bit.


Here’s my plate. Please note the spoon. Just sayin’!


I was busy doing other things so I just yelled for my kid to come down and get some food. He slopped it on his plate like this (he had never seen anything like it before) and I cracked up when I saw it. Tell me that doesn’t look like a pile of BARF right there. I was rolling. And debating what time we should call to order the pizza.


It was motherfucking delicious! 3 out of 4 loved it and the other one (who hates mustard) only liked the pork chop (which had the mustard on it, go figure). Rick was the lone dissenter, but I bet he would change his mind if I made it with my own stuffing.

So kudos to the FredMonster for picking out a good recipe and giving me absolutely nothing else to bitch about today.

Robyn & Nance try the same recipe - Pork and Corn Stuffing Bake
Prep time
Cook time
Total time
: Main, Entree, Pork
Serves: 4
  • 1½ c. Pepperidge Farm Cornbread Stuffing or Herb Seasoned Stuffing
  • 1 (10.75 oz) can condensed Cream of Celery soup
  • ½ c. whole kernel corn
  • 1 small onion, finely chopped
  • ¼ c. finely chopped celery
  • 4 boneless pork chops, ¾-inch thick
  • 1 T packed brown sugar
  • 1 tsp spicy brown mustard
  1. Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
  2. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
  3. Bake at 400 degrees F for 30 minutes or until the pork is cooked through.
If you're using bone-in pork chops, give it an extra 10 minutes of cooking time.