Ranch Pork Chops and Parmesan Garlic Potatoes

I've been wanting to make this recipe for a while.  The original inspiration recipe is here.  That said i think next time i'm not going to make them in the crock pot- but in a sauce pan... or maybe in the oven.  Since we had to turn it on anyway.  This was my first time trying to roast garlic too- success!

Crock Pot Pork Chop Portion:
Our crock pot uses a probe to measure temperature- but it worked out to approximately 2.5-3 hours on high.

1 can ready to serve cream of chicken soup
1 packet Ranch dressing mix
4-6 pork chops.  (We used bone in and fairly thick- but thinner boneless would work well too)

Potatoes:

First roast a bulb of garlic: oven at 350F lightly wrap the garlic in tinfoil and roast for 45 minutes- 1 hour.  let cool for 15 minutes and then peel the skins off and mash.  I used 12 cloves total (about one bulb)

4lbs potatoes cubed skins on
roasted garlic
1 cup parmesan- shaved or grated- fresh is best
Milk (approx 1 cup)
5 tbsp butter
salt and pepper to taste

Boil the potatoes until soft. Drain. Now you have the option hand mashing or transferring to your stand mixer and mixing there. Mash and add in the butter and milk until the consistancey you want.  Add in the Parmesan and mix until well distributed.  Season with salt and pepper.

Serve the pork chop over a bed of potatoes.  Garnish with parsley