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 4 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 all four pork chops, dividing the packet between them as evenly as you can.
Top each seasoned pork chop with an equal portion of the sliced butter, laying the slices right 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 folding in the ends tightly. You want each chop wrapped individually in a snug 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 you can so they cook evenly.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 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, facing them away from you, as the trapped steam will be hot.
