Foil Pork Chops and Carrots Slow Cooker. My church neighbor told me this easy dinner trick. Just wrap pork and carrots in foil, cook it slow, and the meat comes out so soft it falls apart!
Ingredients
- 4 pieces thick bone-in pork chops
- 1 pounds baby carrots, rinsed and dried
- 1 cups bottled Italian salad dressing (regular, not light)
- 1 pieces dry Italian seasoning mix packet (0.7–1 oz)
- 4 pieces large sheets of heavy-duty aluminum foil (about 18 inches long each)
Foil Pork Chops and Carrots: Directions
- Set up your foil sheets: Put 4 pieces large sheets of heavy-duty aluminum foil (about 18 inches long each) flat on your kitchen counter. Curl up the edges a little bit so the juices don’t spill while you put food on them.
- Mix the sauce: In a small bowl, stir together 1 cups bottled Italian salad dressing (regular, not light) and 1 pieces dry Italian seasoning mix packet (0.7–1 oz) until they are mixed well. This is your tasty sauce that goes on the meat.
- Dry the pork chops: Use paper towels to pat 4 pieces thick bone-in pork chops dry. Getting rid of the extra water helps the meat cook better and keeps the sauce from getting watery.
- Add carrots to the foil: Split 1 pounds baby carrots, rinsed and dried into 4 equal piles. Put one pile in the middle of each foil sheet.
- Add the pork chop and sauce: Put one pork chop on top of the carrots on each foil sheet. Pour about 1/4 cup of your sauce over each pork chop and carrots. Let some of the sauce drip down to the carrots. Use up all the sauce — share any extra between the four packets.
- Wrap the packets tight: Fold the long sides of the foil up and over the food. Fold them down tight a few times. Then fold in the two short ends and press them tight too. You want the packets to be fully closed so the steam and juice stay inside — that’s what makes the meat so soft!
- Put packets in the slow cooker: Carefully place all 4 foil packets into the slow cooker. You can stack them if you need to, but try to keep them as flat as you can so the juices stay inside. Put the lid on.
- Cook low and slow: Set the slow cooker to LOW and cook for 6 to 390 minutes 390:00. Do not open the lid while it is cooking — the heat needs to stay in! The pork is ready when it is very soft and the carrots feel tender when you poke them with a fork.
- Take out the packets carefully: When the time is up, use tongs to carefully take the packets out. Put them in a bowl or on a baking sheet with raised edges. Open each packet slowly and point it away from your face — very hot steam will come out!
- Serve and enjoy: Eat the pork chops and carrots right from the foil. Spoon the yummy juices on top. If you want a thicker sauce, pour the juices into a small pot and heat it on the stove for a few minutes until it gets a little thicker. Pour it over the meat and enjoy!
Notes
- Tips: Make sure your foil packets are sealed really tight so none of the steam gets out — that’s the secret to super soft, juicy pork!
- Don’t peek by lifting the lid while it cooks.
- If your pork chops are thinner than 1 inch, check them around the 5-hour mark so they don’t get too dry.