Crockpot BBQ Pork Chops will have your home smelling amazing and everyone’s stomachs rumbling! Seasoned and seared pork chops are served over top tender potatoes in a sweet, smokey, and tangy BBQ ranch sauce all slow cooked to absolute perfection.
BBQ Pork Chops
Craving comfort food but don’t want to spend all day cooking? May I please introduce Crockpot BBQ Pork Chops?! The pork comes out tender and juicy, the potatoes are hearty and flavorful, and the sauce… The sauce is the real kicker. A blend of BBQ and ranch flavors, this sauce hits all the right spots. This meal requires minimal prep and is great to set it and forget it. Serve it alongside some roasted brussel sprouts or a side salad to add some greens to your meal and you’ve got a hearty, filling dinner the whole family will devour. This is great for those nights when everyone is HUNGRY!
It’s no secret how much I love my slow cooker. For another homemade, hearty dinner try my easy Crockpot Chicken and Rice and our Slow Cooker Pork Chops with Gravy!
Can Frozen Pork Chops Be Used?
To be on the safe side so you know the meat is cooked properly, I would personally avoid using frozen pork chops. If you do need to use frozen pork chops, be sure to thaw them completely in the fridge prior to cooking or in a pinch you can defrost them in the microwave. Don’t try to cook them from frozen.
How To Make Crockpot BBQ Pork Chops
1. Heat the oil. In a skillet over medium heat, heat the tablespoon of olive oil. Season the pork chops. Sprinkle the garlic powder, onion powder, paprika, and salt evenly over both sides of the pork chops. Add them to the skillet and cook on each side for 2-3 minutes.
2. Set up the Crockpot. Add the yellow potatoes, sliced onion, barbeque sauce, chicken broth, and ranch seasoning to your slow cooker. Stir.
3. Add the pork chops. Place the seared pork chops on top of the potatoes and sauce and cover with the slow cooker lid. Cook on high for 2-2 ½ hours, or on low for 3-4 hours. The potatoes should be fork tender and the chops cooked through.
4. Serve. Sprinkle on some freshly chopped parsley as a garnish and enjoy!
Storing Crockpot BBQ Pork Chops
You can store any leftover potatoes and pork chops in an airtight container in the fridge for up to 3 days. To reheat, simply place your leftovers in the microwave until heated through. I recommend zapping your leftovers in 30 second intervals until warmed through - this helps prevent you from microwaving them too much.
Ingredients Notes for Crockpot BBQ Pork Chops
Seasonings - Don’t skimp on the seasoning when preparing your pork chops! A generous coating before searing in the olive oil will trap all the flavor and give you a mouthwatering piece of meat in the end.
Pork - While my family LOVES pork chops, you could swap the meat for chicken instead. As for the pork chops themselves, bone in or boneless will both work well in the slow cooker.
Potatoes - You can opt for yellow or smaller red potatoes. Be sure to cut the larger ones in half so they cook through along with the meat.
Sauce - Feel free to use your favorite sauce! You may want something sweet and smokey, something on the more tangy side, or something with a little heat to it. Whatever you choose, make sure it blends with the ranch seasoning (or skip the ranch altogether). Don’t you love a recipe this versatile?
Crockpot BBQ Pork Chops
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika Powder
- ½ teaspoon Salt
- 4 Thick Pork Chops
- 1 Pound Baby Yellow or Red potatoes the bigger ones cut in half
- ½ Medium Yellow Onion sliced
- 1 Cup Barbecue Sauce
- ¼ Cup Chicken Broth
- 1 1-oz Packet Ranch Seasoning
- Heat the olive oil in a medium skillet over medium heat.
- Sprinkle the garlic powder, onion powder, paprika powder and salt evenly over both sides of the pork chops then cook on both sides for 2-3 minutes or until a nice color starts to form.
- Stir the potatoes, onion, barbecue sauce, chicken broth and ranch seasoning together in your slow cooker.
- Place the pork chops on top then cover the pot with the lid and cook on high for 3-4 hours or on low for 6-7 hours or until the potatoes and pork chops are cooked through.
- Serve with freshly minced parsley for garnish if desired.
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