Sunday classic: Just 4 ingredients. My hubby can’t stop eating it.

Out here in the country, pork chops have always been the kind of supper that brings everyone to the table on time. This slow cooker ranch pork chop recipe is one of those modern little miracles that still feels like it came straight out of Grandma’s farmhouse kitchen—simple, hearty, and comforting. It leans on the ease of a packet of ranch seasoning, something that started showing up in Midwestern kitchens in the ’60s and never really left. With just four ingredients and barely any effort, you get tender, flavorful chops that work beautifully for anyone watching their carbs but still wanting that old-fashioned, stick-to-your-ribs satisfaction. It’s the sort of dish you can put on in the late morning, go about your day, and come back to a house that smells like someone’s been cooking just for you.

These ranch pork chops are lovely with simple, low-carb sides that let the savory sauce shine. Spoon the chops over a bed of buttery mashed cauliflower or steamed green beans tossed with a little butter and black pepper. A crisp side salad with leaf lettuce, cucumbers, and a tangy vinaigrette adds a fresh crunch that balances the richness of the meat. If you like a bit of color on the plate, roasted broccoli or Brussels sprouts work nicely, especially when they get those little browned edges. For a family table, you can set out a bowl of the pork juices from the slow cooker so folks can drizzle a bit over their vegetables, just like we used to pass the gravy boat around Sunday supper.

Servings: 4 servings

4 boneless pork chops (about 1-inch thick)

Pat the pork chops dry with paper towels. This helps them brown a bit and hold onto the seasoning better.

Sprinkle both sides of the pork chops evenly with the dry ranch seasoning mix, pressing it in lightly so it adheres.

Pour the chicken broth into the bottom of the slow cooker, then lay the seasoned pork chops in a single layer on top.