(for the pork chops)
Place pork chops, ranch seasoning & soup in slow cooker and heat on high four hours or low six hours. (Ours cooked on high for four hours, and were even a little frozen when they went in.)
(for the potatoes)
Roast garlic. To roast the garlic, cover the entire garlic bulb including skin in aluminum foil and bake at 350 for one hour. Then let cool, remove from skins and mix into a paste to add to your potatoes.
While garlic is cooling, cook peeled potatoes in large pot of water for about 15-18 minutes, until ready to mash. Mash potatoes, then add garlic, salt, and pepper.
Slowly add in milk until the potatoes are the consistency that you’d like them (mine only needed about 1 cup of the milk.)
Add potatoes to plate, then cover with pork chops from slow cooker and use the sauce for your gravy. . . yummmm!