My church neighbor shared this brilliant 4-ingredient spring dinner hack.

This little supper reminds me of the kind of recipe that gets passed quietly over a potluck table, with a wink and a scribbled note card. My church neighbor shared this 4-ingredient spring dinner hack with me after a Sunday service, and I’ve been making it ever since.

Thick-cut pork chops and sweet carrots are tucked into snug aluminum foil pouches, then the slow cooker takes over, turning the meat melt-in-your-mouth tender while the vegetables soak up every bit of savory juice. It’s simple, practical, and perfect for busy days when you still want something that tastes like you fussed.
These foil-wrapped pork chops and carrots are lovely spooned right out of their packets onto a plate. I like to serve them with buttery mashed potatoes or a scoop of egg noodles to catch the extra juices.

A simple green salad or steamed green beans adds a fresh note, and a slice of soft dinner roll or cornbread is handy for mopping up the savory glaze. If you’re cooking for a church supper or family gathering, set the slow cooker insert right on warm and let folks open their own pouches at the table.

Slow Cooker Foil Pork Chops and Carrots

Servings: 4

Ingredients

4 thick-cut bone-in pork chops (about 1 to 1 1/4 inches thick, 7–8 oz each)

1 pound baby carrots, rinsed and patted dry
1 cup bottled Italian salad dressing (regular, not light)
1 packet (0.7–1 oz) dry Italian dressing or herb seasoning mix
Heavy-duty aluminum foil (for wrapping)

Directions