Ingredients
• 4-6 Thick-cut boneless pork chops
• 4 tablespoons Salted butter (placed in pats on top)
• 1 packet Dry Ranch seasoning or Onion Soup mix
• 1 teaspoon Cracked black pepper (or your favorite steak rub)
Preparation
1. Prep the Foil: Cut large squares of heavy-duty aluminum foil for each pork chop.
2. Season: Place a pork chop in the center of each foil square. Season both sides generously with your dry seasoning packet and black pepper.
3. Add Butter: Place a tablespoon pat of butter directly on top of each seasoned chop.
4. Seal Tightly: Fold the foil over the meat and crimp the edges tightly to create a sealed pouch. This “trick” is what keeps the juices locked inside all day.
5. Slow Cook: Place the packets inside the slow cooker (no water needed in the bottom). Cover and cook on Low for 6–7 hours or High for 3–4 hours.
6. Serve: Carefully open the packets (watch out for the hot steam!) and pour the collected juices right over the meat before serving.