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

If you prefer a slightly sweeter glaze, stir 1 to 2 tablespoons of honey or brown sugar into the Italian dressing mixture before spooning it over the pork and carrots. This will deepen the color and give the carrots a gentle sweetness.

For a more herb-forward flavor, choose a zesty or garlic-heavy Italian dressing and sprinkle a pinch of dried thyme or rosemary over each chop before sealing the foil. You can also swap baby carrots for thick-cut carrot coins, or use a mix of carrots and parsnips for a more old-fashioned spring feel—just keep the total vegetable amount around 1 pound so everything cooks evenly.

If your pork chops are thinner than 1 inch, start checking for doneness around 4 1/2 to 5 hours on LOW to avoid overcooking. For food safety, always start with fresh (or fully thawed) pork chops, keep them refrigerated until you’re ready to assemble the packets, and wash your hands and any surfaces or utensils that touch raw meat.

Make sure the internal temperature of the pork reaches at least 145°F (63°C), measured with an instant-read thermometer inserted into the thickest part of the chop, then let it rest a few minutes before eating. Use heavy-duty foil and seal the packets tightly so juices don’t leak into the slow cooker; this not only keeps the meat moist but also prevents cross-contamination between raw juices and your finished dish.

Leftovers should be cooled promptly, transferred to an airtight container, and refrigerated within 2 hours; reheat gently until steaming hot before serving.