My uncle's trick for the most tender dinner requires just 4 ingredients sealed tightly in foil. The juices lock inside all day until the meat literally falls apart at the touch of a fork.

This slow cooker 4-ingredient ranch pork chops recipe is straight out of the kind of kitchen where the coffee pot is always on and supper simmers all day. My uncle showed me this trick years ago: seal the pork chops up tight in little foil packets so every drop of juice stays right where it belongs. By the time the day is done, those chops are so tender they practically fall apart when you look at them, let alone touch them with a fork. It’s the sort of no-fuss, stick-to-your-ribs Midwestern comfort food that fits busy weekdays and Sunday dinners alike.

These ranch pork chops are lovely spooned over fluffy mashed potatoes so you can catch every bit of those buttery juices. Egg noodles or white rice work just as well if that’s what you have on hand. Add a simple side of buttered corn, green beans, or a tossed salad to round things out. A pan of warm dinner rolls or biscuits is perfect for sopping up the extra sauce at the bottom of the foil packets.

Servings: 4

4 boneless pork chops, about 1-inch thick

Lay out 4 large sheets of heavy-duty aluminum foil, each big enough to wrap one pork chop into a sealed packet. Lightly crimp the edges up just a bit to help catch any juices while you assemble.

Pat the pork chops dry with a paper towel. Place one pork chop in the center of each piece of foil.

Sprinkle the dry ranch seasoning evenly over the tops of all the pork chops, dividing the packet between them. Use your fingers to gently pat the seasoning so it sticks to the meat.

Scatter the butter cubes evenly over the tops of the seasoned pork chops, tucking a few pieces right up against the sides so they melt down into the juices.

Carefully spoon about 2 tablespoons of chicken broth over each pork chop, letting it pool around the meat. This little bit of liquid, along with the melted butter, will create those rich, steamy juices inside the foil.

Bring the long sides of each piece of foil up and over the pork chop, then fold them together tightly several times to seal. Fold in the short ends snugly as well, making sure each packet is completely closed so no steam can escape.

Place the foil packets seam-side up into the slow cooker, nestling them in a single layer as best you can. It’s fine if they overlap slightly, but keep them mostly flat so the juices stay put.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender and easily pull apart with a fork.

When ready to serve, carefully open one foil packet away from your face to let the steam escape. The pork should be so tender it nearly falls apart at the touch of a fork. Open the remaining packets and either serve the chops right in their foil with the buttery ranch juices spooned over the top, or transfer the meat and juices to a serving dish.

Taste the juices and, if needed, sprinkle a tiny pinch of salt or pepper just before serving. Enjoy the pork chops hot, with plenty of the rich cooking liquid over each portion.

If you prefer bone-in pork chops, use them in the same way and simply add about 30 minutes to the cooking time on LOW; the bones add a bit more flavor and still become wonderfully tender in the foil. For a creamier version, you can replace half of the chicken broth with canned evaporated milk or a splash of heavy cream, which will give you a richer sauce without changing the basic four-ingredient idea. If your family likes a little kick, add a light sprinkle of crushed red pepper or black pepper on top of the ranch seasoning before sealing the foil. To stretch the meal, tuck a few thinly sliced onions or mushrooms under the chops in each packet, knowing that technically you’re adding ingredients but staying true to the same simple method my uncle used. Leftovers reheat nicely: keep the meat in its foil packet, place it back in the slow cooker with a bit of water in the bottom, and warm on LOW until heated through so the chops stay moist and tender.