Heat the butter in a skillet over medium heat until melted.
Add the pork chops and cook for 3-4 minutes per side or until browned. Remove the pork chops from the skillet and place on a plate to keep warm.
In the same skillet add the potatoes, carrots, onions, and garlic. Saute for 3-4 minutes or until they begin to soften.
Add in the soup, water, and ranch packet and mix well. Bring the mixture to a boil then reduce heat to a simmer and cover for 15 minutes.
Remove the lid and add the pork chops back to the pan. Cook for an additional 3-4 minutes or until the pork chops are heated through.
Serve over top of rice if desired.