This is the kind of no-fuss supper my sister turns to when the day runs long but she still wants a real sit-down meal. Each pork chop is wrapped up in its own foil packet, staying tender and juicy—almost like little Sunday-dinner care packages waiting for you. It reminds me of how our mother used to tuck potatoes into the coals of a bonfire, sealing in flavor so nothing escaped.

Here, the magic comes from just three ingredients: a packet of ranch seasoning, a stick of butter, and good old pork chops. The slow cooker does the work while you’re busy with errands, work, or grandkids, and by the time you walk through the door, the smell of comfort food is ready to greet you.

Serve these rich, buttery chops with mashed potatoes or egg noodles, spooning the ranch-infused juices over the top. Add a simple green side—like beans, peas, or a tossed salad—for balance. Warm dinner rolls or crusty bread are perfect for soaking up the sauce, and a scoop of applesauce or coleslaw rounds out that classic Midwestern “meat-and-three” feel.

Slow Cooker 3-Ingredient Ranch Pork Chops 🐖

Ingredients

Directions

1. Prepare foil packets: Lay out 4 sheets of heavy-duty foil (double if thin).
2. Season chops: Pat pork chops dry. Place one chop in the center of each foil sheet. Sprinkle ranch seasoning evenly over all sides.
3. Add butter: Place equal slices of butter on top of each chop.
4. Seal packets: Fold foil snugly around each chop, sealing edges tightly to trap juices.
5. Slow cook: Arrange packets in a single layer in a 5–6 quart slow cooker. Cover and cook:
   • LOW for 6–7 hours
   • HIGH for 3–3 ½ hours
     Chops should be fork-tender and no longer pink in the center (165°F/74°C).
6. Serve: Carefully open packets (watch for steam). Transfer chops to plates and spoon buttery ranch juices over the top. Serve hot with sides.