My sister swears by this method for the juiciest dinner. Only three ingredients. Wrap them individually and let the magic happen while you work.
This is the kind of no-fuss supper my sister leans on when the day gets away from her but she still wants a real, sit-down meal. These slow cooker three-ingredient ranch pork chops are wrapped individually so they stay tender and juicy—almost like little Sunday-dinner care packages waiting for you. It reminds me of the way my mother used to tuck potatoes into the coals at the edge of a bonfire, everything sealed up so the flavor stayed put.
Here we lean on a packet of ranch seasoning, a stick of butter, and good old pork chops. The slow cooker does the work while you’re off at your job, running errands, or chasing grandkids, and you come home to the smell of comfort food ready to plate.
These chops are rich and buttery, so they’re lovely with simple, down-home sides. Spoon the buttery ranch juices over mashed potatoes or egg noodles, and add a green vegetable like steamed green beans, peas, or a simple tossed salad to balance things out. Warm dinner rolls or a slice of crusty bread are perfect for soaking up every last bit of that seasoned butter from the foil packets. If you like, add a side of applesauce or coleslaw for that classic Midwestern meat-and-three feeling.
Slow Cooker 3-Ingredient Ranch Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 inch thick
1 (1-ounce) packet dry ranch seasoning mix
1/2 cup (1 stick) unsalted butter, sliced
Directions
Lay out four sheets of heavy-duty aluminum foil, each large enough to wrap one pork chop into a sealed packet. If your foil is thin, double it so the juices don’t leak out during cooking.
Pat the pork chops dry with a paper towel so the seasoning sticks well. Place one pork chop in the center of each sheet of foil.
Sprinkle the dry ranch seasoning evenly over the tops and sides of the pork chops, dividing the packet as evenly as possible.
Top each seasoned pork chop with an equal portion of the sliced butter, placing the slices directly on top so they melt down over the meat as it cooks.
Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal. Then fold in the ends tightly. Each chop should be wrapped snugly in its own packet so the juices stay inside and steam the meat.
Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if possible so they cook evenly.
Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the pork chops are very tender and cooked through. They should be easy to cut with a fork and no longer pink in the center.
When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly and away from your face, as the trapped steam will be very hot.
Transfer each pork chop to a plate and spoon some of the buttery ranch juices from the foil over the top. Serve immediately while hot and juicy, using the extra juices as a simple sauce over potatoes or noodles.
Variations & Tips
For a little more tang, use a buttermilk-style ranch seasoning packet instead of the regular one.
For thicker, center-cut chops, cook on LOW and lean toward the longer cooking time to keep them tender.
Bone-in pork chops also work well; just make sure they fit into the foil packets and add about 30 minutes to the LOW cook time.
If cooking for two, simply halve the recipe while keeping the same cooking time—the thickness of the chops matters more than the number of packets.
To keep the three-ingredient promise, resist adding extras at first. After trying the basic version, you can tuck a thin lemon slice or a pinch of black pepper into each packet for a slight flavor va
Directions
Lay out four sheets of heavy-duty aluminum foil, each large enough to wrap one pork chop into a sealed packet. If your foil is thin, double it so the juices don’t leak out during cooking.
Pat the pork chops dry with a paper towel so the seasoning sticks well. Place one pork chop in the center of each sheet of foil.
Sprinkle the dry ranch seasoning evenly over the tops and sides of the pork chops, dividing the packet as evenly as possible.
Top each seasoned pork chop with an equal portion of the sliced butter, placing the slices directly on top so they melt down over the meat as it cooks.
Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal. Then fold in the ends tightly. Each chop should be wrapped snugly in its own packet so the juices stay inside and steam the meat.
Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if possible so they cook evenly.
Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the pork chops are very tender and cooked through. They should be easy to cut with a fork and no longer pink in the center.
When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly and away from your face, as the trapped steam will be very hot.
Transfer each pork chop to a plate and spoon some of the buttery ranch juices from the foil over the top. Serve immediately while hot and juicy, using the extra juices as a simple sauce over potatoes or noodles.
Variations & Tips
For a little more tang, use a buttermilk-style ranch seasoning packet instead of the regular one.
For thicker, center-cut chops, cook on LOW and lean toward the longer cooking time to keep them tender.
Bone-in pork chops also work well; just make sure they fit into the foil packets and add about 30 minutes to the LOW cook time.
If cooking for two, simply halve the recipe while keeping the same cooking time—the thickness of the chops matters more than the number of packets.
To keep the three-ingredient promise, resist adding extras at first. After trying the basic version, you can tuck a thin lemon slice or a pinch of black pepper into each packet for a slight flavor variation.
My sister swears by this method for the juiciest dinner. Only three ingredients. Wrap them individually and let the magic happen while you work.
This is the kind of no-fuss supper my sister leans on when the day gets away from her but she still wants a real, sit-down meal. These slow cooker three-ingredient ranch pork chops are wrapped individually so they stay tender and juicy—almost like little Sunday-dinner care packages waiting for you. It reminds me of the way my mother used to tuck potatoes into the coals at the edge of a bonfire, everything sealed up so the flavor stayed put.
Here we lean on a packet of ranch seasoning, a stick of butter, and good old pork chops. The slow cooker does the work while you’re off at your job, running errands, or chasing grandkids, and you come home to the smell of comfort food ready to plate.
These chops are rich and buttery, so they’re lovely with simple, down-home sides. Spoon the buttery ranch juices over mashed potatoes or egg noodles, and add a green vegetable like steamed green beans, peas, or a simple tossed salad to balance things out. Warm dinner rolls or a slice of crusty bread are perfect for soaking up every last bit of that seasoned butter from the foil packets. If you like, add a side of applesauce or coleslaw for that classic Midwestern meat-and-three feeling.
Slow Cooker 3-Ingredient Ranch Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 inch thick
1 (1-ounce) packet dry ranch seasoning mix
1/2 cup (1 stick) unsalted butter, sliced
Directions
Lay out four sheets of heavy-duty aluminum foil, each large enough to wrap one pork chop into a sealed packet. If your foil is thin, double it so the juices don’t leak out during cooking.
Pat the pork chops dry with a paper towel so the seasoning sticks well. Place one pork chop in the center of each sheet of foil.
Sprinkle the dry ranch seasoning evenly over the tops and sides of the pork chops, dividing the packet as evenly as possible.
Top each seasoned pork chop with an equal portion of the sliced butter, placing the slices directly on top so they melt down over the meat as it cooks.
Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal. Then fold in the ends tightly. Each chop should be wrapped snugly in its own packet so the juices stay inside and steam the meat.
Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if possible so they cook evenly.
Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the pork chops are very tender and cooked through. They should be easy to cut with a fork and no longer pink in the center.
When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly and away from your face, as the trapped steam will be very hot.
Transfer each pork chop to a plate and spoon some of the buttery ranch juices from the foil over the top. Serve immediately while hot and juicy, using the extra juices as a simple sauce over potatoes or noodles.
Variations & Tips
For a little more tang, use a buttermilk-style ranch seasoning packet instead of the regular one.
For thicker, center-cut chops, cook on LOW and lean toward the longer cooking time to keep them tender.
Bone-in pork chops also work well; just make sure they fit into the foil packets and add about 30 minutes to the LOW cook time.
If cooking for two, simply halve the recipe while keeping the same cooking time—the thickness of the chops matters more than the number of packets.
To keep the three-ingredient promise, resist adding extras at first. After trying the basic version, you can tuck a thin lemon slice or a pinch of black pepper into each packet for a slight flavor variation.
My sister swears by this method for the juiciest dinner. Only three ingredients. Wrap them individually and let the magic happen while you work.
This is the kind of no-fuss supper my sister leans on when the day gets away from her but she still wants a real, sit-down meal. These slow cooker three-ingredient ranch pork chops are wrapped individually so they stay tender and juicy—almost like little Sunday-dinner care packages waiting for you. It reminds me of the way my mother used to tuck potatoes into the coals at the edge of a bonfire, everything sealed up so the flavor stayed put.
Here we lean on a packet of ranch seasoning, a stick of butter, and good old pork chops. The slow cooker does the work while you’re off at your job, running errands, or chasing grandkids, and you come home to the smell of comfort food ready to plate.
These chops are rich and buttery, so they’re lovely with simple, down-home sides. Spoon the buttery ranch juices over mashed potatoes or egg noodles, and add a green vegetable like steamed green beans, peas, or a simple tossed salad to balance things out. Warm dinner rolls or a slice of crusty bread are perfect for soaking up every last bit of that seasoned butter from the foil packets. If you like, add a side of applesauce or coleslaw for that classic Midwestern meat-and-three feeling.
Slow Cooker 3-Ingredient Ranch Pork Chops
Servings: 4
Ingredients
4 boneless pork chops, about 1 inch thick
1 (1-ounce) packet dry ranch seasoning mix
1/2 cup (1 stick) unsalted butter, sliced
Directions
Lay out four sheets of heavy-duty aluminum foil, each large enough to wrap one pork chop into a sealed packet. If your foil is thin, double it so the juices don’t leak out during cooking.
Pat the pork chops dry with a paper towel so the seasoning sticks well. Place one pork chop in the center of each sheet of foil.
Sprinkle the dry ranch seasoning evenly over the tops and sides of the pork chops, dividing the packet as evenly as possible.
Top each seasoned pork chop with an equal portion of the sliced butter, placing the slices directly on top so they melt down over the meat as it cooks.
Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal. Then fold in the ends tightly. Each chop should be wrapped snugly in its own packet so the juices stay inside and steam the meat.
Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if possible so they cook evenly.
Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–3½ hours, until the pork chops are very tender and cooked through. They should be easy to cut with a fork and no longer pink in the center.
When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly and away from your face, as the trapped steam will be very hot.
Transfer each pork chop to a plate and spoon some of the buttery ranch juices from the foil over the top. Serve immediately while hot and juicy, using the extra juices as a simple sauce over potatoes or noodles.
Variations & Tips
For a little more tang, use a buttermilk-style ranch seasoning packet instead of the regular one.
For thicker, center-cut chops, cook on LOW and lean toward the longer cooking time to keep them tender.
Bone-in pork chops also work well; just make sure they fit into the foil packets and add about 30 minutes to the LOW cook time.
If cooking for two, simply halve the recipe while keeping the same cooking time—the thickness of the chops matters more than the number of packets.
To keep the three-ingredient promise, resist adding extras at first. After trying the basic version, you can tuck a thin lemon slice or a pinch of black pepper into each packet for a slight flavor variation.
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