Monday, September 26, 2011

Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}
8 pork chops {or chicken breasts}
3, 10 oz cans cream of chicken soup
3 packets ranch dressing mix

{for potatoes}
8 pounds potatoes, peeled and cubed
1 stick of butter {8 tablespoons}
2.5 cups grated parmesan cheese
10 cloves roasted garlic {see instructions below}
1.5 cups milk
1 tablespoon salt
1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

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