When the air turns crisp, you need a warm hug in a bowl. These Crock Pot Mississippi Pork Chops are exactly that. You just set them and forget them. Dinner will be ready when you are.
It is the perfect solution for a hectic weeknight dinner. Your family will love the tangy, savory flavors. It smells amazing as it cooks all day long. You deserve a meal that feels this special.
Why You’ll Love This Recipe
You will love how this recipe saves your busy evening. It is the ultimate comfort food for a growing family. You only need five minutes to prep everything. The slow cooker does all the hard work for you.
This dish turns simple chops into a gourmet meal easily. The meat becomes so tender it falls apart. It is budget-friendly and uses simple pantry staples. Even the pickiest eaters will ask for seconds.
Simple Method
Making this is truly a breeze for any beginner. You simply layer everything in your slow cooker. There is no browning or searing required today. Just add the seasoning and let it simmer. You will have tender meat every single time.
Ingredients You’ll Need
These ingredients are likely already in your kitchen pantry.
- 4 thick-cut bone-in pork chops
- 1 packet (1 ounce) dry Ranch dressing mix
- 1 packet (1 ounce) dry Au Jus gravy mix
- 1/4 cup unsalted butter, cut into 4 pats
- 6 whole jarred pepperoncini peppers
- 2 tablespoons pepperoncini jar brine
Step-by-Step
- Place the pork chops in a single layer at the bottom of the slow cooker basin.
- Evenly distribute the dry ranch dressing mix and the dry au jus gravy mix over the surface of the pork chops.
- Place one pat of butter on each seasoned pork chop.
- Add the whole pepperoncini peppers and the jar brine to the slow cooker.
- Secure the lid and cook on the Low setting for 6 to 7 hours, or until the pork reaches an internal temperature of 145 degrees Fahrenheit and is fork-tender.
- Transfer the pork chops to a serving platter and spoon the remaining seasoned juices over the meat before serving.
Best Ways to Enjoy It
Serve these chops over a pile of creamy mashed potatoes. The extra juice makes the best gravy ever. You can also pair it with steamed green beans. It makes a wonderful Sunday dinner for the family. Set the table and enjoy a quiet moment.
How to Store Leftovers
Place any leftovers in an airtight container quickly. They stay fresh in the fridge for three days. You can reheat them in the microwave easily. For best results, use the oven at 350°F. This keeps the meat juicy and delicious. It makes a fantastic lunch for the next day.
Tips for Best Results
- Use thick-cut chops so they do not dry out.
- Don’t skip the extra splash of pepperoncini brine.
- Avoid opening the lid while the pork cooks.
- Check the internal temperature with a meat thermometer.
- For a holiday meal, you can double the recipe.
- Add a sprinkle of fresh parsley for a pop.
- Always use unsalted butter to control the salt.
Ways to Switch It Up
- Swap the pork for chicken breasts if preferred.
- Use spicy peppers for an extra flavor kick.
- Try it with a beef roast for variety.
- Add sliced onions for more texture and sweetness.
Common Questions
Can I use boneless pork chops?
Yes, you can use boneless chops for this. Just be sure they are thick-cut pieces. Thin chops might cook much faster and dry.
Is this recipe too spicy for kids?
Not at all! The peppers add a mild tang, not heat. Most kids really enjoy the savory ranch flavor.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Crock Pot Mississippi Pork Chops
Ingredients
- 4 thick -cut bone-in pork chops
- 1 packet (1 ounce) dry Ranch dressing mix
- 1 packet (1 ounce) dry Au Jus gravy mix
- 1/4 cup unsalted butter, cut into 4 pats
- 6 whole jarred pepperoncini peppers
- 2 tablespoons pepperoncini jar brine
Instructions
- Place the pork chops in a single layer at the bottom of the slow cooker basin.
- Evenly distribute the dry ranch dressing mix and the dry au jus gravy mix over the surface of the pork chops.
- Place one pat of butter on each seasoned pork chop.
- Add the whole pepperoncini peppers and the jar brine to the slow cooker.
- Secure the lid and cook on the Low setting for 6 to 7 hours, or until the pork reaches an internal temperature of 145 degrees Fahrenheit and is fork-tender.
- Transfer the pork chops to a serving platter and spoon the remaining seasoned juices over the meat before serving.
