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
