# Preparation :
1. **Prepare the ingredients:**
– Wash and peel the potatoes if desired. Cut them into chunks or thick slices.
– If using bone-in pork chops, you can leave them whole, or cut them into smaller pieces for faster, more even cooking.
– Slice the onion (if using) to add to the mixture.
2. **Assemble in the slow cooker:**
– In the bottom of the slow cooker, place the potatoes cut into pieces.
– Add the pork chops on top of the potatoes.
– If using onion slices, arrange them around the pork.
– In a bowl, mix the ranch soup powder with the cream of mushroom soup, broth (or water) and paprika. Pour this mixture over the chops and potatoes in the slow cooker.
– Season with salt and pepper to taste. Add a tablespoon of butter on top for extra richness (optional).
Cooking :**
– Cover the slow cooker and cook on **low** for 6 to 7 hours, or on **high** for 3 to 4 hours. The meat should be tender and fall apart easily, and the potatoes should be cooked through.
4. **Add cheese (optional):**
– 15 to 20 minutes before serving, you can add the grated cheese on top and let it melt. This will give a creamy and tasty touch to your dish.
5. **Serve:**
– Serve the pork chops with the potatoes and creamy sauce. Garnish with fresh parsley or thyme for an extra pop of color and flavor.
### Tips:
– If you want a more intense flavor, you can add a little Worcestershire sauce or mustard to the ranch mix.
– You can also add extra vegetables, such as carrots or green beans, to round out the meal.
Enjoy your food !
