10pepperoncini peppers(you can use less if you like)
Instructions
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.
Video
Notes
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.