Instructions
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Prep the Foil: Tear off four squares of aluminum foil. Place one pork chop in the center of each square and fold up the edges to create a “boat” or bowl shape. This keeps the butter from escaping.
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Season: Season both sides of the pork chops heavily with your garlic seasoning.
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The “Magic” Step: Place a tablespoon-sized pat of butter directly on top of each chop.
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Slow Cook: Arrange the foil boats inside the slow cooker. You can overlap them slightly if needed.
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Set it: Cover and cook on Low for 3–4 hours or High for 2 hours.
Pro-Tip: For that golden-brown crust shown in the photo, give the chops a quick 2-minute sear in a hot pan before putting them in the foil, or pop the foil boats under the oven broiler for 3 minutes right before serving.
Why this works
The foil acts as a mini-braiser. As the butter melts and mixes with the natural juices of the pork, it creates a concentrated sauce that can’t evaporate or get lost in the bottom of the crockpot.
