# The Ingredients You'll Need:
→ Pork and Vegetables
01 - 2 to 2.5 pounds bone-in or boneless pork chops, 1 to 1.5 inches thick, about 4 to 6 chops
02 - 1.5 to 2 pounds baby potatoes, halved
03 - 3 to 4 medium carrots, peeled and cut into 1-inch pieces
→ Ranch Seasoning
04 - 1 packet dry ranch seasoning mix
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon black pepper, plus more to taste
08 - 0.5 teaspoon smoked paprika
09 - 1 teaspoon dried parsley
→ Sauce
10 - 1 can condensed cream of chicken soup
11 - 1 can condensed cream of mushroom soup
12 - 1 cup low-sodium chicken broth
13 - 0.5 cup heavy cream or half-and-half
14 - 2 tablespoons unsalted butter, cut into small pieces
→ Garnish
15 - Fresh parsley or chives, chopped
16 - Salt to taste
# Step-by-Step Instructions:
01 - Lightly grease the interior of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and 1-inch carrot pieces evenly across the bottom of the slow cooker.
03 - Pat pork chops thoroughly dry with paper towels to remove excess surface moisture.
04 - In a small mixing bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Sprinkle seasoning mixture generously over both sides of each pork chop, pressing firmly to ensure adherence.
06 - Heat a large skillet over medium-high heat with oil or butter. Sear seasoned pork chops for 1 to 2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables.
07 - In a medium mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth.
08 - Pour cream sauce evenly over pork chops in slow cooker. Distribute butter pieces across the surface.
09 - Cover slow cooker and cook on LOW setting for 6 to 7 hours until pork chops are fork-tender and vegetables are soft.
10 - If sauce appears too thin, remove pork chops and vegetables to a plate. Turn slow cooker to HIGH. Mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, whisk into sauce, cover, and cook 10 to 15 minutes until thickened. Return pork and vegetables to sauce.
11 - Taste the gravy and adjust salt and pepper as needed.
12 - Transfer pork chops and vegetables to serving plates. Spoon creamy ranch gravy generously over each portion. Garnish with fresh parsley or chives if desired.
