Tender crockpot pork chops smothered in ranch sauce and served with creamy Parmesan mashed potatoes. A simple and flavorful meal.
Mix ranch dressing, soup, sour cream and diced onions in a bowl and it add into a small to medium-sized crockpot. Add pork chops and baby carrots. Move everything around to coat the pork chops with the soup mixture. Cook on high for 2 hours or low for 3-4 hours.
Prepare the potatoes about 30 minutes before you’re ready to eat. Place the potatoes in a pot of salted cold water and allow them to come to a boil from there. This allows the potatoes to gradually increase in temperature, which ensures that the outside does not cook faster than the middle of the potato.
Take the Parmesan cheese, butter, and milk out of the fridge so they are at room temperature when you use them.
Boil the red potatoes for about 25 minutes. Drain water and mash the potatoes in the pot. Stir in butter, Parmesan cheese and milk. Mix and continue mashing until you reach your desired consistency.
Place pork chops, carrots and potatoes on a serving plate and drizzle with the extra ranch sauce that remains in the crockpot. Serve and enjoy!
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Delicious! A hit with the family. I used French onion dip instead of sour cream and ranch because that’s what I had. After cooking, I poured the liquid for the crock pot into a saucepan, whisked in flour and cooked until thick for a yummy gravy. I’ll be making this again!
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