Ingredients
- 6 pork chops
- 1 pkg dry ranch dressing mix
- 1 can cream of chicken soup
- 4 lbs peeled, cubed potatoes
- 5 T butter
- 1 cup Parmesan cheese
- 6 cloves roasted garlic (directions to follow)
- 1 1/2 cups warm milk
- 1 T salt, or to taste
- 1 t black pepper, or taste
Preparation
Step 1
Place pork chops, ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste, if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
Roasted Garlic
Preheat oven to 350 degrees. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with fork until completely mashed. One garlic bulb will have around 12 cloves.