Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes Recipe

The First Time I Screwed This Up…

I threw boneless pork chops and potatoes straight into the crockpot, thinking a packet of ranch and some olive oil would do the trick. What I got was dry pork, mushy potatoes, and a flavor profile flatter than a boiled shoe. I’d seen this dish on Pinterest a hundred times—but when I watched how Gordon actually builds flavor, I realized what I was missing.

The fix? Heat control, layering flavor, and balancing fat with acid. Once I started thinking like Ramsay, this basic crockpot meal turned into a weeknight secret weapon.

Let me show you how to make this the right way.

Why This Works (And Where Most Go Wrong)

Most versions of this recipe are lazy. And lazy cooking tastes like it.

Here’s what makes Gordon’s style different:

• Searing the pork first builds the Maillard base—if you skip it, your meat tastes boiled.
• Balancing fat (olive oil + butter) with acid (apple cider vinegar) keeps the richness in check and prevents flavor fatigue.
• Butter on top, not mixed in, melts slowly and enriches the whole dish without breaking the sauce.
• Using red potatoes prevents the dreaded potato mush. They hold structure, even after hours.

Most people dump and go. Ramsay builds from the pan up—even in a crockpot.

• 680g red potatoes, quartered – They hold shape and soak up flavor without collapsing.
• 170g boneless pork chops – Thicker chops stay juicier. Thin ones overcook in a flash.
• 120ml olive oil – Fat carries the ranch flavor deep into the meat and spuds.
• 2 tbsp dry ranch seasoning – The flavor core. Don’t skimp. Try to find a blend with garlic, onion, and buttermilk powder.
• 2 tsp apple cider vinegar – Adds zing and balances out the fat.
• 30g butter, cubed – Adds richness and rounds out the sharp ranch.

Missed this once by using russet potatoes. Total breakdown into starchy sludge. Never again.

How To Make Gordon Ramsay Crockpot Ranch Pork Chops and Potatoes

Sear the pork chops first. Cast iron if you have it. High heat, no crowding. Brown both sides to get that deep crust. This locks in flavor and gives you texture the slow cooker can’t.

Mix the olive oil, ranch seasoning, and apple cider vinegar in a small bowl. This is your flavor binder. Taste it—it should be punchy but not overwhelming.

Quarter the red potatoes and layer them into the crockpot. Lay the pork chops on top. Pour the ranch mixture over everything and toss to coat. Keep it loose—not packed.

Dot the top with butter cubes. Don’t stir them in. Let them melt slowly during cooking and self-baste the top layer.

Cover and cook:

• HIGH for about 3 hours
• LOW for 5 to 6 hours

Check doneness: Pork should hit 63°C (145°F) internal. Potatoes should be fork-tender but not collapsing.

Season with salt and cracked black pepper at the end—the ranch mix already has sodium. Taste first.

What Gordon Ramsay Says About This Dish

“You’ve got to respect your ingredients—even the cheap ones. Pork needs seasoning, color, and contrast. Don’t just boil the life out of it.”

When I seared the pork and balanced the richness with vinegar, everything changed. Ramsay’s all about building layers—and it works, even in a slow cooker.

“Fat is flavor. But too much without acid, and it’s just greasy.”

That’s where the cider vinegar saved me. Once I added it, the whole dish stopped tasting like cafeteria food and started tasting sharp, clean, and indulgent.

What I Got Wrong (And How I Fixed It)

• Skipped the sear: Pork was flavorless and soggy. Searing fixed the texture and flavor depth.
• Used russet potatoes: Fell apart completely. Red potatoes or baby golds only.
• No acid: First version tasted heavy and one-note. Vinegar woke everything up.
• Wrong butter timing: Mixing it in early dulled the flavor. Dotting it on top kept it lush.

Variations That Actually Hold Up

• Add garlic cloves: Whole, unpeeled garlic added with the potatoes makes everything smell and taste richer.
• Use bone-in chops: More flavor, stays juicier. Just increase cook time slightly.
• Swap ranch for Cajun seasoning: Totally changes the vibe—spicy, smoky, still creamy.
• Add green beans or carrots in the last hour if you want veg in the same pot. Earlier and they’ll turn to mush.

Pro Tips That Change the Game

• Don’t layer too tightly: Crowding the pork and potatoes steams them. You want a bit of airflow.
• Finish under broiler (optional): If you want crispy tops, pull the pork and potatoes, broil for 3–5 minutes.
• Rest the pork before serving: Even from a crockpot. Give it 5 minutes outside the pot to keep juices in.
• Taste your ranch mix raw: If it tastes dull, so will your dish. Boost with garlic powder or black pepper if needed.

Storage + Leftover Moves

Fridge: Cool to room temp, store in airtight container up to 3 days.

Freeze: Works fine—cool fully, portion into bags, and freeze up to 3 months.

Reheat: Best in a skillet with a splash of water or broth. Medium heat, covered, 5–7 minutes.

Leftover Moves:

• Slice pork, toss with potatoes, stuff into wraps with shredded cheddar and greens.
• Smash the potatoes, pan-fry them, top with fried egg = breakfast win.

FAQs – Covering What People Ask

Q: Can I use bone-in pork chops?
Yes, and they’ll stay juicier. Just tack on 30–45 mins cook time.

Q: What if I don’t have ranch seasoning?
Use a mix of garlic powder, onion powder, dill, parsley, salt, and a bit of buttermilk powder or sour cream for tang.

Q: Why are my potatoes mushy?
You likely used russets or cooked too long. Use red potatoes and check doneness at 5 hours on low.

Q: Can I add cheese?
You can sprinkle some cheddar or Parmesan in the last 15 minutes—but don’t overdo it. Too much and you’ll drown the ranch flavor.

Q: Can I make this with chicken instead?
Yes, use skinless thighs for best results. Bone-in = more flavor, just longer cook time.

Try More Recipes:

• Stuffed Pork Tenderloin Recipe
• Gordon Ramsay Sausage Onion Gravy Recipe
• Gordon Ramsay Vegetarian Quiche Recipe
• Gordon Ramsay Goat Cheese Frittata Recipe