# What 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, 1 ounce
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, 10.5 ounces
11 - 1 can condensed cream of mushroom soup, 10.5 ounces
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
# How to Make It:
01 - Lightly grease the inside of a 6-quart slow cooker with oil or nonstick spray.
02 - Spread halved baby potatoes and carrot pieces evenly in the bottom of the prepared slow cooker.
03 - Pat pork chops dry with paper towels to remove excess moisture.
04 - In a small bowl, combine ranch seasoning mix, garlic powder, onion powder, black pepper, smoked paprika, and dried parsley.
05 - Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
06 - Heat a large skillet over medium-high heat with oil or butter. Sear pork chops 1 to 2 minutes per side until lightly browned. Transfer to slow cooker on top of vegetables.
07 - In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream until smooth.
08 - Pour sauce evenly over pork chops in the slow cooker. Dot the top with butter pieces.
09 - Cover and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until pork chops are fork-tender and vegetables are soft.
10 - If sauce is 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 add salt and black pepper as needed.
12 - Serve hot, spooning creamy ranch gravy over pork chops and vegetables. Garnish with fresh parsley or chives if desired.
