Ingredients:
- 3 lbs red potatoes, quartered
- 6 boneless pork chops (or bone-in if preferred)
- 1/2 cup olive oil
- 2 tsp dry ranch seasoning mix
- 2 tsp apple cider vinegar
- 2 tbsp butter, cubed
- Salt and pepper, to taste
Instructions:
- Optional Step: Sear the pork chops in an oiled skillet over medium-high heat until browned on both sides.
- In a bowl, mix the olive oil, ranch seasoning, and apple cider vinegar to create a flavorful dressing.
- Place the quartered potatoes and pork chops into the slow cooker. Pour the ranch mixture over the ingredients, tossing to coat the potatoes evenly.
- Scatter the butter cubes on top.
- Cover and cook on high for 3 hours or low for 5–6 hours, until the pork chops are tender and the potatoes are cooked through.
- Season with salt and pepper to taste before serving.
Variations:
- Veggie Addition: Add carrots, green beans, or baby corn for extra veggies.
- Herb Twist: Sprinkle fresh parsley or rosemary on top for added flavor.
- Cheesy Upgrade: Sprinkle grated Parmesan or cheddar cheese over the potatoes before serving.
- Sweet & Savory: Replace half the potatoes with sweet potatoes for a mix of flavors.
- Spicy Kick: Add a pinch of red chili flakes or cayenne pepper to the ranch mix.
Tips for Success:
- Even Cooking: Arrange the pork chops in a single layer to ensure even cooking.
- Crispier Potatoes: Broil the cooked potatoes in the oven for a few minutes before serving for a golden, crispy texture.
- Shortcut: Use pre-cut potatoes to save prep time.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.