4-Ingredient Ranch Pork Chops

This recipe comes straight from the kind of kitchen where the coffee pot never cools and supper simmers all day. My uncle taught me the trick years ago: wrap each pork chop in its own foil packet so every drop of juice stays sealed inside. By the time dinner rolls around, the chops are fork‑tender, buttery, and full of ranch flavor—classic no‑fuss comfort food that works just as well for a busy weekday as it does for Sunday dinner.

Serving Ideas

• Spoon over mashed potatoes, egg noodles, or rice to catch the juices.
• Add buttered corn, green beans, or a tossed salad for balance.
• Round out the table with warm dinner rolls or biscuits to soak up the sauce.

Slow Cooker Ranch Pork Chops (4 Ingredients)

Ingredients

Directions

1. Prepare Foil Packets
   Lay out 4 sheets of heavy‑duty foil, large enough to wrap each chop.
2. Season Pork
   Pat chops dry. Place one on each sheet of foil. Sprinkle ranch seasoning evenly over the tops, pressing lightly so it sticks.
3. Add Butter & Broth
   Scatter butter cubes over each chop. Spoon about 2 tbsp broth around the meat to create steam and juices.
4. Seal Packets
   Fold foil tightly around each chop, sealing edges so no steam escapes.
5. Slow Cook
   Place packets seam‑side up in a single layer in a 5–6 quart slow cooker. Cover and cook:
   • LOW for 6–7 hours, or
   • HIGH for 3–3½ hours, until chops are tender and reach 145°F.
6. Serve
   Open packets carefully to release steam. Serve chops hot with their buttery ranch juices spooned over the top. Taste and adjust with a pinch of salt or pepper if needed.