Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if you can so they cook evenly.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the pork chops are very tender and cooked through. They should be easy to cut with a fork and no longer pink in the center.
When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly, facing them away from you, as the trapped steam will be hot.
Transfer each pork chop to a plate and spoon some of the buttery ranch juices from the foil over the top. Serve right away while they’re hot and juicy, using the extra juices as a simple sauce over your potatoes or noodles.
Variations & Tips
If you like a little more tang, you can use a buttermilk-style ranch seasoning packet instead of the regular one. For thicker, center-cut chops, stick with the LOW setting and lean toward the longer cooking time so they stay tender rather than drying out. Bone-in pork chops also work nicely; just be sure they fit into your foil packets and add about 30 minutes to the LOW cook time. If you’re cooking for two, simply halve the recipe and keep the same cooking time, as the thickness of the chops matters more than the number of packets. To keep the 3-ingredient promise, resist the urge to add extras, but once you’ve tried the basic method, you can tuck a thin lemon slice or a pinch of black pepper into each packet for a slightly different flavor. Leftovers reheat well: keep them in their foil packets in the refrigerator, then warm gently in a low oven or back in the slow cooker with a splash of water in the bottom so they stay moist.
