Crockpot Express Pork Chops and Potatoes

Author Nicole Burkholder


  • 2-3 pounds boneless pork chops Mine were almost 1 pound each, 1 1/2" thickness
  • 1 tbsp butter
  • 1 pkt ranch dressing mix
  • 1 can creamy mushroom soup (NOT condensed cream of mushroom!)
  • 6-8 baby potatoes
  • 1 cup water (for pressure cooking)


  • Press brown/saute and add butter to the pot. Brown the chops one at a time on each side. Set chops aside and press start/stop.
  • Place potatoes in the bottom of the pot and pour 1 cup water over them. Place the trivet over the potatoes. Add the chops to the pot (you may have to stack them) and sprinkle with the ranch dressing packet.
  • Pour the mushroom soup over the top of the pork chops. Close the lid, close the steam release valve and cook on high pressure for 8 minutes. (Steam button defaults to 10 and then you can adjust down on the Crockpot Express)
  • Do a natural pressure release for 8 minutes. Check your chops with a meat thermometer to be sure they are done! They should be 145 degrees in the center. 
  • Serve with the potatoes and the "gravy" created from the soup and the cooking juices!