What You’ll Need
- Boneless pork chops. Choose four chops about 1 inch thick so they cook at a similar rate.
- Dry ranch seasoning. Divide one 1-ounce packet evenly among the chops, sprinkling it over the tops and sides.
- Unsalted butter. Slice one stick and divide it evenly among the chops. The ranch mix already seasons the sauce.
How to Wrap and Slow-Cook the Pork Chops
Set each chop on a sheet of heavy-duty foil. Sprinkle with ranch seasoning and top with butter. Bring the long sides of the foil together over the meat, fold them down, then fold both ends tightly to hold in the juices.
Arrange the packets in a single layer in a 5- to 6-quart slow cooker. Cover and cook on LOW for about 6 to 7 hours or HIGH for about 3 to 3½ hours. Start checking before the end of the cooking window. When the center of each chop reaches at least 145°F (63°C), remove it and let it rest for at least 3 minutes.
How to Serve Ranch Pork Chops
Lift the packets out with tongs and open them away from your face to let the steam escape. Spoon the buttery ranch juices over the pork, mashed potatoes, or egg noodles.
Slow Cooker 3-Ingredient Ranch Pork Chops Recipe Card
Boneless pork chops cooked in foil packets with butter and dry ranch seasoning.
- Prep time — About 10 minutes
- Slow cooker time — About 6 to 7 hours on LOW or 3 to 3½ hours on HIGH
- Rest time — At least 3 minutes
- Servings — 4
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 packet (1 ounce) dry ranch seasoning mix
- ½ cup (1 stick) unsalted butter, sliced
Instructions
- Lay out four sheets of heavy-duty aluminum foil. Pat the pork chops dry and place one in the center of each sheet.
- Divide the ranch seasoning evenly among the chops, then top each one with an equal portion of the sliced butter.
- Bring the long sides of the foil together and fold them down. Fold both ends tightly to seal each packet.
- Place the packets in a single layer in a 5- to 6-quart slow cooker. Cover and cook on LOW for about 6 to 7 hours or on HIGH for about 3 to 3½ hours. Check early with an instant-read thermometer. The center of each chop should reach at least 145°F (63°C).
- Lift the packets out with tongs and let the chops rest for at least 3 minutes before serving. Open the foil carefully, directing the steam away from you.
- Transfer the chops to plates and spoon the buttery ranch juices over each serving.