4-Ingredient Ranch Pork Chops

34 1 minute read

This recipe comes from a kitchen where the coffee pot is always full and meals simmer gently throughout the day. Years ago, my uncle shared a simple method: wrap each pork chop in its own foil packet to lock in all the juices. By the time dinner rolls around, the chops are incredibly tender, flavorful, and infused with savory ranch seasoning—a stress-free comfort meal that works just as well on busy evenings as it does for laid-back Sunday dinners.

Serving Ideas

Spoon over mashed potatoes, egg noodles, or rice to soak up the rich juices
Serve alongside buttered corn, green beans, or a crisp salad
Add warm rolls or biscuits to enjoy every bit of the sauce

Slow Cooker Ranch Pork Chops (4 Ingredients)

Ingredients

4 boneless pork chops (about 1 inch thick), raw
1 packet (1 oz) dry ranch seasoning mix, divided evenly
1/2 cup unsalted butter, cut into cubes
1/2 cup low-sodium chicken broth

Instructions

Prepare the foil packets
Lay out four pieces of heavy-duty foil, each large enough to fully enclose a pork chop.

Season the pork
Pat the pork chops dry and place one on each sheet of foil. Sprinkle the ranch seasoning evenly over each chop, pressing gently so it adheres.

Add butter and broth
Place a few cubes of butter on top of each chop. Spoon about 2 tablespoons of broth around each one to create steam and enhance flavor.

Seal the packets
Wrap the foil tightly around each chop, making sure the edges are sealed well to keep the steam inside during cooking.

Cook
Arrange the packets seam-side up in a single layer inside a 5–6 quart slow cooker. Cover and cook:

On LOW for 6–7 hours, or
On HIGH for 3–3½ hours,
until the pork is tender and fully cooked (internal temperature should reach 145°F).

Serve
Carefully open each packet to release the steam. Serve the pork chops hot, spooning the buttery ranch juices over the top. Adjust with salt and pepper if needed.

34 1 minute read