Gordon Ramsay Crockpot Ranch Pork Chops and Potatoes Recipe
Gordon Ramsay crockpot ranch pork chops and potatoes always brings a sense of home comfort that can’t be beaten. The day I tried this recipe, my kitchen was a battlefield of flavors, aromas swirling like a symphony. I mean, who wouldn’t want tender, juicy chops smothered in a creamy ranch sauce? Trust me, this isn’t just another slow cooker recipe; it’s the kind of meal that will make you strut around your kitchen like you own a restaurant. Set it and forget it with this one, and you’ll feel like a culinary god by dinner time. So roll up those sleeves, and let’s dive into a flavor-packed delight!
What you need on the counter — exact ingredients and tools
Pork chops — size, weight, and safe final temperature
Use 4 bone-in or boneless thick-cut pork chops, about 1–1.5 inches thick (200–275 g each). Thick chops hold up in the slow cooker; thin ones dry out quickly. Target internal temperature: 145°F (63°C) followed by a 3-minute rest — that’s USDA-safe and keeps the meat juicy.
If your chops are smaller (150 g or under), reduce slow-cook time or switch to the high setting. If they’re larger, follow the time ranges below and always check with an instant-read thermometer in the thickest part without touching bone.
Potatoes and vegetables — types, weights, and prep
Use 600–800 g baby potatoes (Yukon Gold or red) halved, or 700–800 g russets cut into 2.5 cm (1-inch) chunks. Waxy potatoes (Yukon Gold, red) hold their shape better in a slow cooker; russets break down faster and will thicken the sauce. Add 1 medium onion (150 g) sliced and 2 cloves garlic minced for aroma.
If you want quicker-tender veg, add carrots (300 g, thicker slices) at the start. Softer veg like bell peppers should go in the last 60 minutes. Cut potatoes uniformly so they cook evenly; mixed sizes mean some mush and some raw pieces.
Ranch sauce, liquids, and exact amounts
For a balanced sauce use 2 tbsp (14 g) dry ranch seasoning, 1 cup (240 ml) low-sodium chicken broth, 1/2 cup (120 ml) sour cream or crème fraîche stirred in at the end, and 1 tbsp (15 ml) Dijon mustard if you want more backbone. Add 1 tbsp (15 ml) olive oil and 1 tsp (5 g) kosher salt plus 1/2 tsp (3 g) black pepper, and adjust for your seasoning packet’s salt level.
If you prefer a thicker sauce, swap 1/4 cup (60 ml) of the broth for 1/4 cup (60 ml) heavy cream or mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot crockpot during the last 20–30 minutes. Measure the broth and ranch mix — eyeballing makes watery or chalky gravy.
Equipment, crockpot size, and food-safety basics
Use a 5–6 quart (4.7–5.7 L) slow cooker for the quantities above — overcrowding prevents proper heat circulation. If you have a 3-quart slow cooker, halve the recipe. A quick-read digital thermometer is essential; don’t guess doneness.
Layering matters: place onions and potatoes on the bottom, chops on top. Liquids should reach roughly halfway up the meat to prevent drying. Never put frozen pork straight into the crockpot — it sits too long in the bacterial danger zone. Thaw overnight in the fridge or use the oven/pan methods below.
How to make gordon ramsay crockpot ranch pork chops and potatoes step by step
Optional sear — why and how long to brown the chops
Searing is optional but worth the few minutes of fuss. Heat 1 tbsp (15 ml) oil in a skillet over medium-high until it shimmers, then brown the chops 1–2 minutes per side just to color them — don’t cook through.
Searing adds flavor and helps the sauce cling to the meat. If you’re short on time, skip it and expect a slightly flatter finish. If your pan smokes, lower heat — burnt fat = bitter sauce.
Layering and slow-cooker schedule with precise times
Lightly spray the crockpot with cooking spray. Layer 1 medium sliced onion (150 g) and the potatoes (600–800 g) on the bottom, season potatoes with 1/2 tsp salt and pepper, then place the seasoned chops on top.
Pour 1 cup (240 ml) low-sodium chicken broth mixed with 2 tbsp (14 g) ranch seasoning over everything. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, and check potatoes at 3 hours on LOW for doneness. Avoid lifting the lid too often; each lift drops the temperature about 10–15°F (5–8°C).
Checking doneness and finishing touches
At the end of cooking, check pork chops with an instant-read thermometer: they should read 145°F (63°C). If they’re at 140°F (60°C), give them 10–15 more minutes, then stir in 1/2 cup (120 ml) sour cream off-heat to finish the sauce and prevent curdling.
For a glossy finish, transfer the sauce to a saucepan and reduce it 3–4 minutes over medium heat, then pour over the chops. Rest meat 3 minutes before serving so the juices redistribute and the texture is better on the plate.
Two quick troubleshooting checks during cooking
If the liquid looks too thin halfway through, remove 1/4 cup (60 ml) and whisk in 1 tbsp cornstarch, then stir it back in and cook another 30–45 minutes on HIGH. If the sauce is too thick and the potatoes are still firm, add 1/4 cup (60 ml) hot broth and continue cooking.
If chops are overcooking but potatoes are still hard, remove the chops and keep them warm while you finish the potatoes on LOW for another 30–60 minutes. Don’t leave cooked pork sitting in the crockpot on HIGH for hours — it will dry out.
Oven, stovetop and air-fryer alternatives (when you can’t use a slow cooker)
Oven-baked ranch pork chops and potatoes — temp and timing
Preheat the oven to 180°C (350°F). Arrange potatoes (700 g cut) in a single layer in a roasting dish with 2 tbsp oil and 1 tsp salt, nestle 4 chops (200–275 g each) on top, and pour 1 cup (240 ml) chicken broth mixed with 2 tbsp ranch seasoning over everything.
Cover tightly with foil and bake 40–50 minutes, removing foil for the last 10 minutes to brown. Check the core temp: 145°F (63°C). The oven works faster than a slow cooker and gives a roast-quality finish.
Pan-seared then oven-finished method — speed and texture
Sear chops 2 minutes per side in a hot oven-proof skillet, then remove them briefly. Sauté onions and potatoes 5–7 minutes on the stovetop, add 1 cup (240 ml) broth + ranch mix, nestle chops back in, and transfer to a 180°C (350°F) oven for 20–25 minutes.
This method keeps chops juicy and gives a crisp edge to the potatoes. Use an oven thermometer if your oven runs hot so you don’t overcook by 10–15°C. Sear first for flavor, finish in the oven for control.
Air-fryer adaptation — quick and crispy
Preheat the air fryer to 200°C (400°F). Toss 600 g baby potatoes with 1 tbsp oil and 1 tsp ranch seasoning, then roast 12–15 minutes, shaking halfway through. While the potatoes cook, rub the chops with a thin coat of oil and 1 tbsp ranch seasoning and air-fry 8–12 minutes depending on thickness, flipping halfway, until they reach 145°F (63°C).
For a saucy ranch finish, mix 2 tbsp sour cream with a splash of broth and warm briefly to serve as a dip. The air fryer is fast and gives great texture but won’t produce the same braised sauce as a crockpot.
When to choose each method — quick decision guide
Choose the crockpot for hands-off weeknight dinners and when you want fork-tender potatoes. Use the oven when you want browned tops and a quicker finish, and pick the air fryer for crispy texture and the fastest timing. Use the stovetop when you need full control and a quick sear-to-sauce technique.
If time is short, do the sear+oven method — it’s the best balance of speed and flavor. If you’re making pork chops and potatoes, the crockpot gives the most hands-off result.
Common mistakes, why they happen, and how to fix them
Dry pork chops — causes and immediate fixes
Dry chops usually mean overcooking or starting with thin cuts. If your chops read over 150°F (66°C), they’re likely dry; remove them to a plate, cover loosely with foil, and spoon hot sauce over to rehydrate.
Next time, use thicker cuts, sear quickly, and finish them in liquid. Always aim for 145°F (63°C) and rest 3 minutes — that’s the sweet spot.
Mushy or undercooked potatoes — how to get them right
Mushy potatoes happen when they’re cut too small or cooked too long; undercooked means they were cut too large or the heat was too low. If potatoes are mushy, mash a portion and stir it into the sauce as a thickener; if undercooked, lift the lid and cook on HIGH for an extra 30–60 minutes or remove the chops and finish potatoes on HIGH.
Use waxy potatoes to keep shape and save russets for mash-style outcomes. Uniform cuts win every time.
Chalky or bland ranch sauce — seasoning and texture fixes
Chalkiness comes from dry-ranch mix clumping or adding sour cream to a boiling sauce. To fix bland sauce, whisk in 1 tbsp Dijon mustard and 1 tsp Worcestershire sauce and simmer 5–10 minutes to build flavor.
For thin sauce, use a 1 tbsp cornstarch slurry and cook until thickened; for separation, remove from heat and whisk in sour cream off-heat. Taste as you go — ranch packets vary wildly in salt and garlic. Start modest and adjust.
Overcrowding the crockpot — signs and remedy
Overcrowding causes uneven cooking and longer times. If the lid won’t sit flat, the food won’t hit safe temperatures quickly, so split into two batches or reduce quantities.
If you must cook in one pot, use HIGH and shorten the time slightly while watching internal temps. Always leave 1–2 inches (2.5–5 cm) of space under the lid for steam movement. A full crockpot isn’t efficient cooking.
Variations, swaps, and dietary tweaks — three or more ways to change this recipe
Low-sodium and dairy-free version
Use 1 cup (240 ml) low-sodium or homemade chicken broth and substitute 2 tbsp (14 g) dairy-free ranch seasoning, or make your own with dried herbs, garlic powder, onion powder, and salt-free seasonings. Replace sour cream with 1/2 cup (120 ml) coconut yogurt or silken tofu blended with 1 tsp lemon juice.
Cook times stay the same. Taste and add salt at the end — low-sodium starts flat but can be adjusted safely.
BBQ, mustard, or herb-forward variations
Swap 2 tbsp ranch for 2 tbsp BBQ sauce and 1 tsp smoked paprika for a Southern feel. For mustard-forward, use 2 tbsp whole-grain mustard + 1 tbsp honey with the broth, or add 1 tbsp chopped fresh thyme and 1 tbsp chopped rosemary to the potatoes for an herb-forward finish.
These swaps keep the same cook time but change the final profile — pick one direction and run with it.
Protein and potato swaps — chicken, pork loin, sweet potatoes
Swap pork chops for boneless chicken thighs (6 thighs, 150–180 g each); cook LOW 5–6 hours or HIGH 3–4 hours, aiming for 165°F (74°C). For pork loin steaks, reduce time and check temp more often. For sweet potatoes, cut larger (2.5–3 cm) and add toward the last 2 hours on LOW to avoid mush.
Adjust seasoning: sweet potatoes pair well with a touch of maple or smoked paprika. Plan for those flavor pairings when you swap ingredients.
Make it keto or extra protein
For a lower-carb plate, swap potatoes for cauliflower florets (600 g) added in the last 60–90 minutes on LOW, or roast separately for texture. To add protein without changing the cook time, stir in 1 can (240 g drained) of white beans at the end for fiber and bulk — not keto-safe but adds protein.
For extra richness, finish with 1 tbsp butter per serving or a sprinkle of grated Parmesan. It helps round the dish and gives a nice mouthfeel. Keep track of macros if that’s your goal.
Nutrition, serving ideas, and storage — practical finishing info
Approximate nutrition and health benefits
A typical serving (1 chop + 200 g potatoes + sauce) roughly contains 450–600 kcal depending on chop size and dairy used, with about 30–40 g protein, 20–30 g fat, and 30–45 g carbs. Using leaner chops or chicken thighs lowers calories slightly. Potatoes supply potassium and vitamin C, and onions add fiber and antioxidants.
If you’re watching sodium, use low-sodium broth and a salt-free ranch blend. These figures are estimates — use your nutrition tracker for exact numbers based on brands and portions.
Two to three serving suggestions to finish the plate
Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness, or steamed green beans tossed with butter and toasted almonds for crunch. For a heartier meal, spoon the chops and potatoes over buttered egg noodles or polenta and finish with chopped parsley and a squeeze of lemon.
Garnish ideas: chopped chives, a sprinkle of smoked paprika, or grated Parmesan. A little acid brightens everything — use it sparingly to lift the flavors.
Storage, reheating, and food-safety rules
Cool leftovers to room temperature no longer than 2 hours, then refrigerate in airtight containers for up to 3–4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating. Reheat to an internal temperature of 165°F (74°C) before serving.
To reheat without drying the chops, warm the sauce separately and spoon it over the meat, or heat in the oven at 160°C (325°F) for 10–15 minutes covered. Label dates and never refreeze thawed meat unless cooked again.
Gordon Ramsay’s Crockpot Ranch Pork Chops and Potatoes
Ingredients
Equipment
Method
- Optional: Sear pork chops in a skillet with 15 ml of oil over medium-high heat for 1-2 minutes per side for added flavor.
- Spray the crockpot with cooking spray. Layer sliced onions and baby potatoes on the bottom. Season potatoes with salt and pepper.
- Place the seasoned chops on top of the potatoes. Pour the chicken broth mixed with ranch seasoning over everything.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Check doneness at 3 hours on LOW.
- At the end of cooking, check pork chops’ internal temperature; they should read 63°C (145°F). If not, cook an additional 10-15 minutes.
- Stir in sour cream off-heat to finish the sauce, or use a cornstarch slurry to thicken. Let chops rest for 3 minutes before serving.
Nutrition
Notes
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FAQ – gordon ramsay crockpot ranch pork chops and potatoes
What type of pork chops should I use?
Go for thick-cut bone-in or boneless pork chops between 1–1.5 inches thick. They hold up better in the slow cooker, delivering that juicy perfection you crave.
Can I use different potatoes?
Absolutely! Yukon Gold or red potatoes are the best for keeping their shape, but russets will add a nice creaminess to your sauce. Just make sure to cut them evenly!
What if my sauce is too thin?
No worries! Just whisk in some cornstarch mixed with water into the sauce and let it cook a little longer. Problem solved!
Conclusion
Now you’ve made Gordon Ramsay’s crockpot ranch pork chops and potatoes, you should be feeling like a kitchen champion! Picture this: succulent chops, potato chunks that melt in your mouth, all swimming in a velvety sauce that whispers comfort. It’s the kind of dish that brings friends together and keeps you coming back for more. Remember, cooking is about feeling — embrace it and experiment! Make it bold, make it yours. It’s time to serve up greatness!
