Carrie’s Sweet Life

Adam went back to his summer hours this week, so he works an hour later at night, which means we eat dinner an hour later. It always takes me a few weeks to get my eating schedule on par with that. So this week we picked a lot of meals that were easy and able to reheat.

These were VERY simple to make Adam threw them in the crock-pot before leaving and then I ate about 9 hours later and these little babies just fell apart under my fork. SO delicious. I only made 2 pork chops but wish I would of made more for leftovers. Give these a try!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes (From: Picky Palate)

• 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 (I didn’t have an so omitted)
• 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 stovetop 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. Enjoy!