Tuesday, November 22, 2011

Ranch House Crock Pot Pork Chops with Mashed Potatoes

It was a dark and stormy night -- again! The mid-Atlantic states have seen several days of nonstop rain. This morning, knowing I was going to be gone for most of the day, I put this recipe in the Crock Pot. Everyone came home to a house filled with mouth-watering aroma. I was running late so we made regular mashed potatoes -- not the recipe listed below with roasted garlic and Parmesan. I'll try that next time. There WILL be a next time! Even the 8-year-old said "This one's a keeper!" The pork chops were so tender even she could cut them with her fork. The only negative thing I will say is the "gravy" isn't very thick. But the whole meal was delicious. I added slices of Italian bread with butter and my Aunt Louie's homemade and canned elderberry jelly. Mmmmmm!



RANCH HOUSE CROCK POT PORK CHOPS WITH PARMESAN MASHED POTATOES
6 pork chops, 1/2-inch thick
1 packet dry Ranch Dressing Seasoning
10-ounce can Cream of Chicken Soup
4 pounds 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 at RealMomKitchen.com by way of Pinterest.

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