Heat oil in skillet.

In a small bowl, combine the flour and 1 tablespoon ranch dressing mix.

Dredge chops in the flour mixture to coat.

Add chops to the hot skillet and cook until lightly browned, then flip and brown on the other side.

Place the browned chops in a slow cooker.

In a small bowl, combine the condensed soup, sour cream and remaining ranch powder mix. Mix well.

Spoon the creamy mixture over the pork chops.

Cover and cook for 4 hours on high or 5-6 hours on low or until the chops are pork tender.