4-Ingredient Ranch Pork Chops
This recipe comes from the kind of kitchen where the coffee is always hot and dinner cooks low and slow all day. My uncle shared this simple trick years ago: wrap each pork chop in its own foil packet so all the juices stay sealed inside. By dinnertime, the chops turn out incredibly tender, rich, and full of savory ranch flavor—a no-fuss comfort meal perfect for both busy weeknights and relaxed Sunday dinners.
Serving Ideas
- Spoon over mashed potatoes, egg noodles, or rice to soak up the juices
- Pair with buttered corn, green beans, or a fresh salad
- Add warm dinner rolls or biscuits to enjoy every bit of the sauce
Slow Cooker Ranch Pork Chops (4 Ingredients)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless pork chops | 4 (about 1 inch thick) | Raw |
| Dry ranch seasoning mix | 1 packet (1 oz) | Divided evenly |
| Unsalted butter | ½ cup | Cut into cubes |
| Low-sodium chicken broth | ½ cup | Adds moisture |
Directions
Prepare Foil Packets
Lay out 4 sheets of heavy-duty foil, large enough to fully wrap each pork chop.
Season the Pork
Pat the pork chops dry and place one on each foil sheet. Sprinkle the ranch seasoning evenly over each piece, pressing lightly so it sticks.
Add Butter and Broth
Top each chop with butter cubes. Spoon about 2 tablespoons of broth around each piece to help create steam and flavorful juices.
Seal the Packets
Fold the foil tightly around each chop, sealing the edges well so no steam escapes during cooking.
Slow Cook
Place the packets seam-side up in a single layer in a 5–6 quart slow cooker. Cover and cook:
- LOW for 6–7 hours, or
- HIGH for 3–3½ hours,
until the pork is tender and fully cooked (internal temperature of 145°F).
Serve
Carefully open the packets to release steam. Serve the pork chops hot, spooning the buttery ranch juices over the top. Taste and adjust with salt and pepper if needed.
