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Place the potatoes in the bottom of a 6 quart slow cooker. Lay the pork chops on top of the potatoes.
In a large skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the broth, followed by the milk. Cook, stirring, until the mixture starts to thicken. Stir in the ranch seasoning and cook for a few more minutes, until the mixture is thick like gravy.
Pour the sauce over the pork chops. Cook on low for 6-8 hours, or until the potatoes are tender.
Sprinkle on chopped fresh parsley before serving.
**If your sauce isn't as thick as you would like it for serving, remove the lid and turn the slow cooker to high. Let it sit for 30 minutes.