Foil Pork Chops and Corn Slow Cooker

Foil Pork Chops and Corn Slow Cooker… My aunt loves this easy 4-ingredient trick for quick spring dinners when life’s busy. Wrap it all in foil pouches, and it steams up super juicy and yummy! Busy nights? Try these foil-wrapped pork chops and sweet corn in your slow cooker! Just butter, seasoning, and 3.5 hours on low for tender, juicy meat and buttery kernels. No mess, super easy cleanup. Perfect for families—your aunt’s go-to hack for tasty spring meals everyone loves! Foil Pork Chops and Corn Slow Cooker

Makes: 4 plates

What You Need

• 4 pork chops (no bone, 1 inch thick, 5-6 oz each)

• 4 corn cobs (pull off husks, cut in half if big)

• 6 tbsp soft or melted butter (split it up)

• 2 tbsp seasoning mix (like garlic-herb or salty kind, split it up)

Foil Pork Chops and Corn Slow Cooker: Steps

1. Get 4 big sheets of strong foil (12-14 inches). Use two layers if it’s thin foil so it won’t rip.

2. Dry pork chops with a paper towel. This makes them taste better. Put one chop in the middle of each foil. Add one corn cob (or two halves) next to it.

3. Put about 1 1/2 tbsp butter on each chop and corn. Rub it on the meat and kernels for great flavor.

4. Shake 1 1/2 tsp seasoning on each pack. Split it between pork and corn. Add a tiny bit of salt if needed.

5. Fold foil over food. Crimp edges tight to seal. No holes, so steam stays in!

6. Put packs flat in a big slow cooker (6 quarts or more). If tight, overlap a bit. Cover and cook on LOW 3.5-4.5 hours till pork is soft and done (145°F inside) and corn is tender. Don’t peek early!

7. Check one pack: Open a little, poke corn with fork. Use tongs to move packs to plates. Open away from face (hot steam!). Pour juices on top. Add pepper if you want. Eat hot!