Hi, friends! Let me tell you, this Crockpot Pork Chops recipe is a total game-changer for busy families. It’s simple, hearty, and packed with flavors everyone at the table will love. The pork chops turn out tender and juicy, the potatoes are perfectly soft, and the green beans add a fresh, comforting touch. Plus, it all cooks together in the crockpot, so it’s basically a dump-and-go meal with very little effort. You’ll love how easy this is to make—and how much your family will ask for seconds!
Let’s get cooking!
What You’ll Need
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 lb baby potatoes (halved)
- 1 lb fresh green beans (trimmed)
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet ranch seasoning mix
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Tools & Utensils
- Large crockpot (6-quart or larger)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Pro Tips
- Sear the pork chops first. It’s optional, but quickly searing them in a pan with olive oil adds so much flavor and locks in the juices.
- Cut the potatoes evenly. Halve or quarter them so they cook at the same rate. Nobody wants a mix of mushy and undercooked potatoes!
- Layer smartly. Place the potatoes on the bottom of the crockpot since they take the longest to cook. Pork chops and green beans can sit on top.
- Don’t overcook the green beans. If you like them crisp-tender, add them during the last 1-2 hours of cooking instead of at the beginning.
- Use fresh green beans. Trust me, they hold their texture better than canned or frozen ones in this recipe.
Tools Needed
- Large crockpot (6-quart or larger)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Substitutions and Variations
- Pork Chops: Use bone-in pork chops or even chicken breasts or thighs if that’s what you have on hand.
- Potatoes: Swap baby potatoes for diced Yukon gold or red potatoes.
- Green Beans: Use fresh broccoli florets or asparagus as a substitute.
- Cream of Mushroom Soup: Cream of chicken soup works great too.
- Ranch Seasoning: If you’re out, mix garlic powder, onion powder, dill, and parsley to make a quick homemade version.
Make-Ahead Tips
- You can chop the potatoes and green beans the night before. Store them in an airtight container in the fridge until you’re ready to cook.
- Combine the cream of mushroom soup, ranch seasoning, chicken broth, and spices in a bowl ahead of time. That way, you just dump it in when it’s time to cook!
Instructions
1. Prep the Ingredients
Wash and halve the baby potatoes, trim the green beans, and pat the pork chops dry.
2. Optional: Sear the Pork Chops
Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear each pork chop for 1-2 minutes on each side until golden brown.
3. Assemble in the Crockpot
Layer the potatoes on the bottom of the crockpot, followed by the pork chops. Top with green beans. In a bowl, mix the cream of mushroom soup, ranch seasoning, chicken broth, garlic powder, and onion powder, then pour it evenly over everything.
4. Cook
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the pork chops are tender and the potatoes are fully cooked.
5. Serve and Enjoy
Use a large spoon to scoop out servings of pork chops, potatoes, and green beans. Garnish with fresh parsley if desired.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months. Let thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or on the stovetop with a splash of chicken broth to keep everything moist.
Conclusion
There you have it! A no-fuss, family-friendly dinner that’s hearty, comforting, and ridiculously easy to make. I’d love to hear how your family likes this recipe! Leave me a comment below with your experience or any questions you have. Happy cooking! 😊
