Ranch Pork Chops in Slow Cooker 4 Ingredients 

Ranch Pork Chops in Slow Cooker 4 Ingredients . A simple and delicious slow cooker pork chops recipe using just 4 ingredients, cooked in foil packets for juicy, tender meat with buttery ranch flavor.

Ingredients

• A package of 4 boneless chops of pork, approximately 1 inch thick.

• 1 (1 oz) package dry ranch seasoning mix.

• 1/2 cup unsalted butter, cut in small cubes.

• 1/2 cup low-sodium chicken broth

Ranch Pork Chops: Directions

1. Cut 4 big pieces of strong foil, one for each pork chop. Make sure each piece is big enough to wrap it. Gently crimp the edges up a little to assist in holding any juices during assembly.

2. Dry the pork chops using a paper towel. Put one pork chop in the middle of each foil packet.

3. Evenly sprinkle the dry ranch seasoning over the top of the pork chops and cut the packet in half, dividing it among the chops. Pat the seasoning with your fingers to ensure it sticks to the meat.

4. Scatter butter cubes on the tops of the seasoned pork chops, placing a few beside the sides so they fall into the juices.

5. Add the chicken broth gradually, approximately 2 tablespoons on each pork chop, making sure it surrounds the meat. The liquid and butter will melt and make the meat soft, juicy, and full of flavor inside the foil.

6. Fold the long sides of each foil piece up and over the pork chop, then fold in a few times to seal. Fold the short ends tightly to ensure each packet is fully closed so no steam escapes.

7. Place the foil packets seam side up in the slow cooker in a single layer. It is alright if they touch a little, but flatten them slightly to prevent juices from running out.

8. Cover and cook on LOW for 6–7 hours or HIGH for 3–3 1/2 hours until the pork chops are extremely tender and can be pulled apart with a fork.

9. When ready to serve, remove a foil packet carefully to avoid steam burns. The pork should be soft enough to almost fall apart. Open the remaining packets and either serve the chops in their foil with buttery ranch juices spooned over, or transfer the meat and juices to a serving dish.

10. Taste the juices and sprinkle with salt or pepper if desired. Serve the pork chops warm and pour the tasty juice over them.

Variations & Tips

• Bone-in pork chops can be used; cook for an additional 30 minutes on LOW. Bones add flavor and become tender in the foil.

• To make a creamier sauce, replace half the chicken broth with canned evaporated milk or a splash of heavy cream, maintaining the 4-ingredient concept.

• Add a kick by sprinkling crushed red pepper or black pepper on top of the ranch seasoning before sealing the foil.

• Stretch the meal by slipping thinly sliced onions or mushrooms under the chops in each packet.

• Reheating leftovers works well: place the meat in the foil back in the slow cooker with some water at the bottom, heat on LOW until thoroughly heated to keep chops moist and tender.

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