# What You'll Need:
→ Pork and Vegetables
01 - 2 to 2.5 lb bone-in or boneless pork chops, 1–1.5 inches thick (about 4–6 chops)
02 - 1½ to 2 lb baby potatoes, halved
03 - 3 to 4 medium carrots, peeled and cut into 1-inch pieces
→ Ranch Seasoning
04 - 1 packet (1 oz) dry ranch seasoning mix
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp black pepper, plus more to taste
08 - ½ tsp smoked paprika
09 - 1 tsp dried parsley
→ Sauce
10 - 1 can (10.5 oz) condensed cream of chicken soup
11 - 1 can (10.5 oz) condensed cream of mushroom soup
12 - 1 cup low-sodium chicken broth
13 - ½ cup heavy cream or half-and-half
14 - 2 tbsp unsalted butter, cut into small pieces
→ To Finish
15 - Fresh parsley or chives, chopped, for garnish
16 - Salt, to taste
# Directions:
01 - Lightly grease the inside of your slow cooker with oil or nonstick spray. If using potatoes and carrots, spread them evenly in the bottom of the slow cooker.
02 - Pat pork chops dry with paper towels to remove excess moisture.
03 - In a small bowl, mix together ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley until well combined.
04 - Sprinkle the ranch seasoning mixture generously over both sides of each pork chop, pressing gently to help the spices adhere to the meat.
05 - Heat a skillet over medium-high heat with a drizzle of oil or butter. Sear pork chops for 1–2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables, or directly to the bottom if not using vegetables.
06 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until completely smooth and well blended.
07 - Pour the sauce evenly over the pork chops in the slow cooker. Dot the top with butter pieces. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until pork chops are fork-tender and vegetables are soft.
08 - If sauce is too thin, remove pork chops and vegetables to a plate and cover to keep warm. Turn slow cooker to HIGH. Mix 1 tbsp cornstarch with 1–2 tbsp cold water, whisk into sauce, cover, and cook for 10–15 minutes until thickened. Return pork and vegetables to sauce.
09 - Taste the gravy and add salt and pepper if needed. Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with chopped parsley or chives if desired.
