Ingredients:

1 1/2 lb. russet potatoes, peeled and cut into 1/2-inch thick slices

2 cups reduced-sodium chicken broth

4 bone-in pork rib chops, cut 1- to 1 1/2-inch thick (about 2 lb.)

1/2 of a pkg. dry ranch dressing mix (1 oz.)

1/2 of an envelope onion soup mix (1/4 of a [2-oz.] pkg.)

2 Tbsp. butter, cut up

1 Tbsp. vegetable oil

Directions:

Add potatoes

 In a 5 to 6-qt. slow cooker, place potatoes and broth.

Prep Pork Chops

Sprinkle pork chops with ranch dressing mix and onion soup mix, coating chops evenly. Place pork chops atop the potatoes. Top with butter.

Slow Cook

Sprinkle peppers on and around the chops. Cover and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours or until an instant read thermometer inserted in the middle of a chop registers 145°F or until desired doneness. (To monitor the temperature of the pork without having to open your slow cooker, use a probe thermometer attached to a digital display. Insert the probe into the thickest part of the pork chop and connect the probe to the display. Remove pork chops from cooker when they are between 140°F to 145°F for medium doneness. At this temperature, the pork will be firm and slightly pink in the center, similar to chicken breasts. (If you want to cook your pork chops to a fork tender doneness, continue cooking until temperature of the pork is 208°F. )

Sear Chops

Remove pork chops from slow cooker to a tray. Pat dry to remove excess moisture. Heat oil in a very large nonstick skillet over medium-high. Sear chops in hot oil until golden brown, 2 to 3 minutes per side.

Finish and Serve

Place pork chops on a serving platter. Cover to keep warm. Using a slotted spoon, remove potatoes from slow cooker and place in a mixing bowl. Use a potato masher to mash the potatoes until smooth. Add some of the cooking liquid to the potatoes, if desired. Serve chops with mashed potatoes. Pass some of the cooking liquid, if desired. (Note: you will have extra cooking liquid.)

Nutritional Information: