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.