Step 1: Pat pork chops dry with paper towels and season lightly with salt and pepper. If desired, heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until lightly browned. This step is optional but adds flavor.
Step 2: Place the seared or unseared pork chops into the bottom of a 6-quart or larger slow cooker.
Step 3: In a medium bowl, whisk together the dry ranch seasoning mix, cream of mushroom soup, chicken broth, and milk/cream until smooth.
Step 4: Pour the ranch soup mixture evenly over the pork chops in the slow cooker, ensuring they are well coated.
Step 5: Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, or until the pork chops are very tender and easily shred with a fork. Cooking times can vary based on your slow cooker and the thickness of the chops.
Step 6: Carefully remove the pork chops from the slow cooker. If the sauce is too thin, you can thicken it by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the hot sauce and cooking on high for another 15-20 minutes, stirring occasionally, until desired thickness is reached.
Step 7: Serve the tender ranch pork chops hot, spooning plenty of the creamy sauce over them. Garnish with fresh chopped parsley, if desired. Enjoy your delicious Slow Cooker Ranch Pork Chops!