Ingredients:
- 4 thick-cut pork chops (about 1-inch thick)
- 1/2 cup salted butter (1 stick, sliced into pats)
- 2 tablespoons garlic herb seasoning
- 8–12 garlic cloves, smashed
Instructions:
1. Prepare the foil
Tear 4 large sheets of heavy-duty aluminum foil. Place one pork chop in the center of each sheet.
2. Season generously
Season both sides of each pork chop with the garlic herb seasoning. Use a generous amount to ensure full flavor.
3. Add butter and garlic
Place 2 pats of butter on top of each pork chop. Add 2–3 smashed garlic cloves into each packet.
4. Seal the packets
Fold the foil up and over the pork, crimping the edges tightly to create a sealed pouch. Leave a little space inside for steam to circulate.
5. Slow cook
Place the foil packets into the slow cooker.
- Low: 6–7 hours
- High: 3–4 hours
For the most tender, fall-apart texture, cook on low.
6. Serve
Carefully open the packets (steam will be hot). Serve the pork chops with the garlic butter juices spooned over the top.
Serving Suggestions
- Mashed potatoes
- Steamed green beans
- White rice
- Crusty bread for soaking up the juices
Tips for Success
- Use thick-cut pork chops to prevent drying out.
- Always seal the foil tightly to trap moisture.
- Avoid opening the slow cooker during cooking to keep heat and steam inside.
- For a golden finish, place cooked chops under the broiler for 2–3 minutes after opening the packets.