Craving something hearty and fuss-free for dinner? These Crock Pot Mississippi Pork Chops are juicy, tender, and bursting with tangy ranch-butter flavor. With just six ingredients and a few minutes of prep, you’ll have a comforting meal your family will ask for again and again.
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Why You’ll Love These Crock Pot Mississippi Pork Chops
You’ll love how effortless these pork chops are to make. Just toss everything into your slow cooker and let it work its magic. The ranch mix, au jus, and butter blend into a rich, savory sauce that seeps deep into the meat. Plus, the pepperoncini peppers add a mild, tangy kick that keeps every bite interesting. It’s the perfect hands-off dinner for busy weeknights or cozy weekends. Serve it with mashed potatoes or rice to soak up all that delicious gravy.
What Makes Mississippi-Style Pork Chops Unique
Mississippi-style dishes are known for combining simple ingredients into bold, comforting flavors. The mix of ranch seasoning, au jus, and butter creates a creamy, tangy sauce that’s irresistibly savory. The pepperoncini peppers lend a unique heat without overpowering the dish, giving it a Southern-style twist that feels both rustic and indulgent.
Flavor Profile and Serving Ideas
These pork chops are buttery, tangy, and full of umami from the au jus gravy mix. The ranch seasoning brings a subtle herby note, while the pepperoncini add mild spice. Serve them over fluffy mashed potatoes, buttered noodles, or white rice. For a fresh touch, add steamed green beans or a crisp salad on the side.
Ingredients for Crock Pot Mississippi Pork Chops
This recipe calls for just a handful of pantry staples and fresh pork chops. You’ll need 6 thick-cut bone-in pork chops, olive oil for searing, one packet of ranch seasoning, one packet of au jus gravy mix, butter, and about 10 pepperoncini peppers. That’s it. These simple ingredients come together beautifully in the slow cooker to make an amazing meal.
Ingredient Breakdown and Substitutions
Use bone-in pork chops for juicy results, but boneless thick-cut chops work too. Olive oil helps sear and lock in flavor before slow cooking. Ranch seasoning and au jus mix form the flavor base; if you prefer less salt, try low-sodium versions. Butter adds richness, while pepperoncini give the signature tang. For extra heat, add a splash of the pepperoncini juice.
How to Make Crock Pot Mississippi Pork Chops
This is one of the easiest slow cooker dinners you’ll ever make. Start by patting the pork chops dry. Sear them on both sides in olive oil until golden brown. Layer them in your crock pot, then sprinkle ranch seasoning and au jus mix evenly on top. Place butter slices across the chops and scatter pepperoncini peppers over everything.
Prepare the Pork Chops
Pat the pork chops dry with paper towels. This helps them sear better and develop a flavorful golden crust instead of steaming in the pan.
Sear the Pork Chops
Heat olive oil in a skillet over medium-high heat. Sear the pork chops on both sides until nicely browned. This locks in juices and adds rich flavor to the final dish.
Transfer to the Slow Cooker
Place the seared pork chops into your slow cooker. They’ll slowly absorb the flavors from the seasonings and butter as they cook.
Add the Seasonings
Sprinkle the ranch seasoning and au jus gravy mix evenly over the pork chops. These dry mixes combine later with butter to create a savory, tangy sauce.
Add Butter and Peppers
Lay the butter on top of the pork chops, then scatter the pepperoncini peppers over everything. The butter adds richness, while the peppers bring a mild, tangy kick.
Slow Cook to Perfection
Cover and cook on low for about 2½ to 3½ hours. The low heat ensures the pork chops stay juicy and tender while the flavors meld beautifully.
Check for Doneness
Use a meat thermometer to check that the internal temperature reaches at least 145°F (63°C). If needed, continue cooking for a few more minutes until done.
Serve with the Juices
Spoon the rich, buttery juices over the pork chops before serving. They pair perfectly with mashed potatoes, rice, or buttered noodles for a comforting, flavorful meal.
Cook Time, Temperature, and Doneness Tips
Cook these pork chops on low heat only for the most tender results. High heat can dry out the meat. The ideal cook time is 3 hours, depending on thickness. Always check that the center reaches 145°F for safe doneness. If you prefer a thicker gravy, remove the chops and whisk cornstarch into the juices, then return them to heat until the sauce thickens.
Recipe Tips for Best Results
For maximum flavor, always sear your pork chops first. This step adds a rich golden crust that deepens the sauce flavor. Thick bone-in cuts stay juicy longer, but boneless work well for quicker cooking. If you like more zing, pour in some pepperoncini juice before cooking.
Choosing the Right Cut of Pork Chops
Thick-cut bone-in pork chops are ideal because they stay tender through slow cooking. Boneless chops can dry out faster but will still taste great if watched closely. Try to choose cuts that are at least one inch thick for best texture.
Searing vs. No-Sear Method
Searing helps build flavor and texture, but you can skip it for convenience. Without searing, the dish is still tender and flavorful, just with a lighter sauce. If skipping, drizzle a bit of olive oil into the crock before layering.
How to Adjust Tanginess or Heat
For extra tang, add up to ½ cup of pepperoncini juice before cooking. If you want it milder, use fewer peppers. You can even replace some with sweet banana peppers for a lighter taste.
How to Make a Thicker Gravy
After the pork is done, whisk 3 tablespoons of cornstarch with 3 tablespoons of water into the juices. Return the chops and heat until the sauce thickens. This gives you a rich, velvety gravy perfect for pouring over mashed potatoes.
Storage, Freezing, and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months. When reheating, use a slow cooker or stovetop to warm them gently with the juices to keep them moist. Avoid microwaving on high to prevent dryness.
Frequently Asked Questions
How long should pork chops be in a crock pot?
Cook them on low for 2½ to 3½ hours until tender and fully cooked.
How long does pork take in the crockpot?
Most pork cuts take between 3–4 hours on low, depending on thickness.
What is the 6 2 2 rule for pork?
It refers to searing for 6 minutes, resting for 2, and finishing for 2 minutes for perfect texture — but here, slow cooking replaces that timing.
Is it better to cook pork in a slow cooker on low or high?
Always cook on low. This keeps the pork juicy and helps flavors meld beautifully.
Other Recipes You May Enjoy
- Easy Baked Pork Tenderloin Recipe
- Instant Pot Beef Tips Comfort Dinner
- Hobo Casserole Easy Dinner Recipe
- Korean BBQ Steak Rice Bowls Easy Dinner
- Smashburger Quesadillas Quick Dinner
- Beef Tips and Noodles Comfort Dinner
Conclusion
These Crock Pot Mississippi Pork Chops are the kind of meal that fills your home with mouthwatering aroma and your table with smiles. Simple ingredients, bold flavors, and effortless prep make this a go-to family favorite. You can even find more slow cooker inspiration on Pinterest.
Crock Pot Mississippi Pork Chops
Equipment
- 8-quart slow cooker For even cooking and tender results.
- Skillet For searing the pork chops before slow cooking.
- Tongs To flip pork chops safely.
- Meat thermometer Check pork reaches at least 145°F internally.
Ingredients
- 6 thick-cut bone-in pork chops
- 2 tablespoons olive oil
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning
- 0.5 cup salted butter (1 stick)
- 10 pepperoncini peppers (adjust to taste)
Instructions
- Pat pork chops dry with paper towels before cooking.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear pork chops until browned on both sides, adding more oil if needed.
- Place seared pork chops in an 8-quart slow cooker.
- Sprinkle the au jus mix and ranch seasoning evenly over the pork chops.
- Lay the stick of salted butter on top and scatter the pepperoncini peppers over the pork chops.
- Cover and cook on low heat for 2½ to 3½ hours or until the internal temperature reaches 145°F.
- Serve hot with cooking juices spooned over the top.
