CROCKPOT RANCH PORK CHOPS AND POTATOES

INGREDIENTS:

3 lbs red potatoes, quartered

6 boneless pork chops (3/4 inch thick) or bone-in, if preferred

1/2 cup olive oil

2 tablespoons dry ranch seasoning

2 teaspoons apple cider vinegar

2 tablespoons butter, cubed

Salt and pepper, to taste

DIRECTIONS:

Prep the Pork Chops (Optional Searing):

If desired, sear the pork chops for added flavor. Heat some of the olive oil in a skillet over medium/high heat. Sear each pork chop briefly on each side until golden. This step is optional but can add a nice texture and depth of flavor to the meat.

Mix the Seasoning:

In a small bowl, combine the olive oil, dry ranch seasoning, and apple cider vinegar. Stir well to create a homogeneous mixture.

Assemble in the Crockpot:

Place the quartered red potatoes at the bottom of the Crockpot.

Lay the seared or raw pork chops on top of the potatoes.

Pour the ranch seasoning mixture over the potatoes and pork chops, making sure everything is evenly coated.

Dot the top with cubed butter, distributing it evenly over the contents.

Cook:

Cover the Crockpot and set it to cook on high for about 3 hours or on low for 5-6 hours. The cooking time may vary slightly depending on the thickness of the pork chops and the type of slow cooker used.

Halfway through the cooking, you may stir gently to ensure even cooking and flavor distribution, although this isn’t strictly necessary.

Final Seasoning:

Once cooking is complete, season with salt and pepper to taste. Give everything a gentle mix to combine the flavors.