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

Lay out 4 large sheets of heavy-duty aluminum foil, each about 18 inches long, on your counter. Lightly crimp up the edges a bit so juices won’t run off while you assemble.

In a small bowl, whisk together the bottled Italian salad dressing and the dry Italian dressing or herb seasoning mix until smooth. This will be your simple savory marinade and cooking sauce.

Pat the pork chops dry with paper towels. This helps them brown up nicely in their foil packets and keeps excess moisture from watering down the flavors.

Divide the baby carrots evenly among the 4 pieces of foil, placing them in the center of each sheet in a small pile.

Lay one pork chop on top of the carrots on each foil sheet. Spoon about 1/4 cup of the dressing mixture over each pork chop and carrots, making sure some of the liquid drips down around the vegetables. If any sauce remains, divide it among the packets.

Bring the long sides of each foil sheet up and together over the pork and carrots, then fold them down tightly several times to seal. Fold in the short ends snugly as well, crimping firmly so the packets are completely sealed. You want them tight so the steam and juices stay inside and the meat becomes very tender while the carrots soak up the flavor.

Place the sealed foil packets into the slow cooker, stacking as needed but keeping them level so the juices stay inside each pouch. Cover with the slow cooker lid.

Cook on LOW for 6 to 7 hours, or until the pork chops are very tender and the carrots are soft when pierced with a fork. Avoid opening the lid during cooking so the heat stays consistent.

When cooking time is up, use tongs to carefully lift the packets out of the slow cooker and place them in a shallow dish or on a rimmed baking sheet. Open each packet slowly and away from your face, as hot steam will escape.
Serve the pork chops and carrots straight from their opened foil packets, spooning the savory juices over the top. If desired, you can tip the juices into a small saucepan and simmer for a few minutes to thicken slightly before serving over the meat and vegetables.

Variations & Tips