So simple and so flavorful, these Crock Pot Mississippi Pork Chops are going to be your new favorite way to make pork chops. Set it and forget it!
EASY, TENDER, JUICY CROCK POT PORK CHOPS
Slow cooked and juicy, Crock Pot Mississippi Pork Chops are the perfect meal when you’re looking for a simple yet flavorful dish. Whether you’re serving it as an easy weeknight meal or a slow-cooked Sunday supper, these pork chops will be a hit with the whole family! Served over mashed potatoes, rice, noodles or your favorite side dish, this is one dinner that will go into the regular dinner rotation. If you like any of the other Mississippi meals, like the classic Mississippi Pot Roast, then you’re guaranteed to love this one!
FREQUENTLY ASKED QUESTIONS:
This flavoring has become quite popular and has been used on various meat options. It’s slightly tangy and savory with the ranch seasoning, the au jus gravy, the butter and the peperoncinis. It is so unique but really just adds so much flavor to meats that might otherwise be bland.
For extra punch, pour in ¼ – ½ cup of the peperonicini juice.
While not 100% necessary, searing the pork chops offers the chance to enhance their color and adds even more flavor. You can certainly skip this step if you don’t have the time. Obviously you won’t need the olive oil that is included with this recipe as it is there just for browning the pork chops. Additionally, if you have the searing option in your crock pot, definitely use that as it will be one less dish to wash.
No. These need to stick to low heat. They just own’t come out as tender on high.
Technically you could but I don’t recommend it. You have to be so careful with pork chops as they can dry out easily since they are a very lean meat. So you’ll really have to keep a close eye on the cook time. For best results use a thick cut and bone-in pork chop. That bone also adds wonderful flavor and moistness to the meat as it cooks. You could use boneless thick cut pork chops.
I do not find them spicy and I am pretty sensitive to spiciness. The peperoncinis just add a very slight background flavor to the overall dish but it’s not spicy. It will only be a bit spicy if you add some of the juice to the mixture. You can also just add 3 or 4 peperoncinis to the slow cooker if you are concerned about too much heat but don’t leave them out since you just won’t get the same flavor.
If you’ve ever made any of the other Crock Pot Mississippi recipes, you will know that no other liquid is added. The meat will release its own juices (along with the melted butter) and it cooks in that.
Want to turn those juices in the bottom of the slow cooker into more of a gravy? Remove the pork chops. Whisk together 3 Tablespoons of cornstarch with 3 Tablespoons of water. Pour into the slow cooker and whisk. Add pork chops back into the slow cooker, cover and turn on high until thickened.
Yep! This recipe literally works with any meat. I actually have recipes for those on my site.
– Crock Pot Mississippi Pork Roast
– Crock Pot Mississippi Country Style Pork Ribs
– Crock Pot Mississippi Chicken
– Crock Pot Mississippi Roast Chicken
– Crock Pot Mississippi Turkey Breast
Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days or the freezer for up to 3 months. When reheating, my preferred method is to remove the meat from the bone and warm it either in the slow cooker along with the remaining gravy or in a pot on the stove. I like the stove method the best since it reheats them quicker.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- thick-cut bone-in pork chops – see my FAQ’s (Frequently Asked Questions) above on substitutes.
- olive oil – use any oil you prefer to brown the pork chops in.
- au jus gravy mix – you can purchase low sodium options if necessary. Also, for a slightly more onion flavor, you can also use a packet of onion soup mix or you can make Onion Soup Mix homemade as well.
- packet dried ranch seasoning – I have a recipe for Homemade Ranch Seasoning if you’d like to use that.
- salted butter – if you are sensitive to sodium or need to keep sodium levels down, you can use unsalted butter. Margarine is not recommended as it doesn’t add the necessary fat to the recipe and it is really just oil and will make this greasy.
- pepperoncini peppers – use as many or as little as you like. Try to use a minimum of 4.
HOW TO MAKE CROCK POT MISSISSIPPI PORK CHOPS
Pat the pork chops dry with a paper towel and set aside. In a large skillet, add 1 tablespoon of the olive oil over medium heat. Add the pork chops to the pan, but do not crowd the pan, you will need to do this step in batches. Sear them on both sides, add the remaining olive oil if needed.
Place the seared pork chops into an 8-quart slow cooker. Sprinkle the au jus gravy mix on top. Sprinkle the ranch seasoning on top.
Add 1 stick of salted butter on top. Finally, scatter the peperoncini peppers over the pork chops. Do not stir any of this together.
Cover and cook for 2 ½ hours to 3 ½ hours on low or until the pork chops read at least 145°F.
Serve immediately with the juices in the bottom of the slow cooker.
CRAVING MORE RECIPES?
Crock Pot Mississippi Pork Chops
- 6 thick-cut bone-in pork chops
- 2 Tablespoons olive oil
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning
- 1/2 cup (1 stick) salted butter
- 10 pepperoncini peppers (you can use less if you like)
- Pat the pork chops dry with a paper towel and set aside.
- In a large skillet, add 1 Tablespoon of the olive oil over medium-high heat. Add the pork chops to the pan, but do not crowd the pan, you will need to do this step in batches. Sear them on both sides, add the remaining olive oil if needed.
- Place the seared pork chops into an 8-quart slow cooker.
- Sprinkle the au jus gravy mix on top.
- Sprinkle the ranch seasoning on top.
- Add 1 stick of salted butter on top.
- Finally, scatter the pepperoncini peppers over the pork chops. Do not stir.
- Cover and cook for 2 ½ hours to 3 ½ hours on low or until the pork chops read at least 145°F.
- Serve topped with the juices in the bottom of the slow cooker.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The trick with this is to not over cook the pork or it will become dry, this is why we are cooking for a short period of time than other slow cooker recipes. Pork chops generally are not as fatty as other cuts of pork so they don’t need as long to cook.
- If you would like more of a kick, add ¼ – ½ cup pepperonicini juice.
- The sear is an optional step but it adds color and more flavor to the pork chops. If you want to skip this step, disregard the olive oil in the recipe as it won’t be needed.
- Want to turn those juices in the bottom of the slow cooker into more of a gravy? Remove the pork chops. Whisk together 3 Tablespoons of cornstarch with 3 Tablespoons of water. Pour into the slow cooker and whisk. Add pork chops back into the slow cooker, cover and turn on high until thickened.
- Do not cook on high heat (the only time it should ever be on high is if you decide to make the gravy.)
- To reheat, I like to take the meat off the bone and reheat it back in the slow cooker with the remaining gravy or in a pot on the stove. I like the stove method more since it will be much faster to heat up.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.