Lay out 4 sheets of heavy-duty aluminum foil, each large enough to wrap one pork chop into a sealed packet. If your foil is thin, double it so the juices don’t leak out during cooking.

Pat the pork chops dry with a paper towel so the seasoning sticks well. Place one pork chop in the center of each sheet of foil.

Sprinkle the dry ranch seasoning evenly over the tops and sides of all four pork chops, dividing the packet between them as evenly as you can.

Top each seasoned pork chop with an equal portion of the sliced butter, laying the slices right on top so they melt down over the meat as it cooks.

Fold each piece of foil up and over the pork chop, bringing the long sides together first and rolling them down to seal, then folding in the ends tightly. You want each chop wrapped individually in a snug packet so the juices stay inside and steam the meat.

Place the foil-wrapped pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re close together, but avoid stacking if you can so they cook evenly.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the pork chops are very tender and cooked through. Use a food thermometer to check that the center of each chop has reached at least 145°F before removing it from the heat; color alone is not a reliable doneness test.

When ready to serve, carefully lift each foil packet out of the slow cooker using tongs. Open the packets slowly, facing them away from you, as the trapped steam will be hot.

Transfer each pork chop to a plate and let it rest for at least 3 minutes before cutting or eating. Spoon some of the buttery ranch juices from the foil over the top, and serve with potatoes or noodles if desired.