- 6 pork chops, 1/2 inch thick
- 1 packet dry Ranch Dressing Seasoning
- 10 oz can Cream of Chicken Soup
- 4 lbs peeled, cubed potatoes
- 5 Tablespoons real butter
- 1 cup fresh grated Parmesan cheese
- 6 cloves roasted garlic (directions are below)
- 1- 1 1/2 Cups warm milk
- 1 Tablespoon salt, or to taste
- 1 teaspoon fresh cracked black pepper, or to taste
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. I put a little parsley on top to serve.
Roasted Garlic
Preheat oven to 350 degrees F. 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 a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
I found this recipe on Chef in Training. I really like this blog, she has so many great looking recipes and I want to try all of them (the picture is from there too). Anyway this recipe was really yummy and even the kids liked it (I told them it was chicken). It was so easy to make and I think it was pretty healthy, but I also didn't eat too many of the potatoes. Also I had all of the ingredients on hand except for the parmesan and garlic, plus I got a great deal on pork chops. Overall this is a great way to shake up your Sunday dinner and I would definitely make it again. I also want to to try this with chicken!
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