Crockpot Ranch Pork Chops with Parmesan Mashed Potatoes

Ingredients

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

• 1 package (1 Oz. Size) Ranch Dressing Seasoning
• 1 can (10.5 Oz. Size) Cream Of Chicken Soup
• ¾ cups Sour Cream
• ¼ cups Diced Yellow Onion
• 2 whole Boneless Pork Chops
• 1 cup Baby Carrots
• 4 whole Medium-sized Red Potatoes (Cut In Half)
• ¾ cups Shredded Parmesan Cheese, At Room Temperature
• 2 Tablespoons Butter, At Room Temperature
• ¼ cups Milk, At Room Temperature
• 2 pinches Salt/pepper

Directions

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

1. Place the baby carrots and diced yellow onion in the bottom of a 6-quart slow cooker. Lay the boneless pork chops on top.

2. In a bowl, stir the ranch dressing seasoning, cream of chicken soup and sour cream together until smooth. Spoon the mixture over the pork chops.

3. Cover and cook on low for 3 hours, until a thermometer inserted in the thickest part of the pork reads at least 145°F (63°C). Let the pork rest 3 minutes before serving.

4. While the pork cooks, place the halved red potatoes in a large pot and cover with water. Bring to a boil and cook for 15 to 20 minutes, until a fork slides in easily.

5. Drain the potatoes well and return them to the pot. Add the butter, milk, shredded Parmesan, and a pinch each of salt and pepper. Mash until smooth and season to taste.

6. Serve each pork chop with the creamy sauce from the slow cooker spooned over it, alongside a generous scoop of the Parmesan mashed potatoes.