each sheet of foil.
Sprinkle the dry ranch seasoning evenly over the tops and sides of all four pork chops, dividing the packet between them as evenly as you can.
Top each seasoned pork chop with an equal portion of the sliced butter, laying the slices right on top so they melt down over the meat as it cooks.
Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal, then folding in the ends tightly. You want each chop wrapped individually in a snug packet so the juices stay inside and steam the meat.
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
