Crockpot Ranch Pork Chops and Parmesan Mashed Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package (about 1 Oz. Packet) Dry Ranch Dressing
• ¾ cups Sour Cream
• 1-¼ cup Grated Parmesan Cheese, Divided
• ¼ cups Diced Onion
• 2 whole Pork Chops
• 1 cup Baby Carrots
• 8 whole Red Potatoes
• 2 Tablespoons Butter
• 1 Tablespoon Garlic
• ¼ cups Milk
• 2 pinches Salt And Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the dry ranch dressing packet into the sour cream in a small bowl until smooth.

2. Scatter the diced onion and baby carrots in the bottom of a slow cooker. Season both pork chops with salt and pepper and lay them on top.

3. Spoon the ranch sour cream mixture over the pork chops, cover, and cook on high for about 3 hours, until a thermometer inserted in the thickest part reads 145°F (63°C). Rest the chops 3 minutes before serving.

4. Meanwhile, cut the red potatoes into chunks, place them in a pot, cover with water, and boil 15 to 20 minutes until a fork slides in easily.

5. Drain the potatoes well. In a small pan over low heat, melt the butter with the minced garlic for about 1 minute without browning.

6. Mash the potatoes with the garlic butter, warm milk, salt and pepper to taste, and about two-thirds of the Parmesan until smooth.

7. Sprinkle the remaining Parmesan over the pork chops in the slow cooker, cover, and let it melt for about 10 minutes before serving with the mashed potatoes.