This is one of those set-it-and-forget-it meals that turns out rich, juicy, and full of flavor with barely any effort.
These Crock Pot Mississippi Pork Chops are loaded with zesty, buttery goodness, and the meat comes out fall-apart tender.
You only need a handful of ingredients, and most of them are pantry staples. Toss it all into the crockpot, walk away, and come back to a dinner that tastes like you spent hours in the kitchen.
Why I Love This Recipe
This recipe always makes me think of lazy Sundays at home. No complicated prep, no fancy ingredients—just pure flavor. The combination of ranch and au jus seasoning with butter and tangy pepperoncini is magic. It’s savory, tangy, buttery, and seriously addictive.
- Only 5 main ingredients
- No chopping or prepping
- Super flavorful without being spicy
- Great for busy days when you don’t want to cook
- Makes amazing leftovers
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 6–8 whole pepperoncini peppers
- 2 tbsp juice from the pepperoncini jar
- 1 tbsp olive oil
- ½ tsp ground black pepper (optional)
Pro Tips
- Sear the pork chops first for extra flavor and better texture
- Use whole pepperoncinis, not sliced—they hold up better while cooking
- Pour a little juice from the pepper jar into the crockpot to boost the flavor
- Don’t skip the butter—it’s what gives the sauce that rich, velvety finish
- Want more kick? Add a few extra pepperoncinis
Tools You’ll Need
- Large skillet
- Black oval crockpot (6–8 quart)
- Tongs or spatula
- Measuring spoons
- Small bowl (optional, for butter chunks)
Substitutions and Variations
- Use bone-in pork chops for more flavor (add 30 mins to cook time)
- Swap ranch seasoning with onion soup mix for a different twist
- Try banana peppers if you’re out of pepperoncini
- Use salted butter, but reduce or skip the added black pepper
Make Ahead Tips
- You can sear the pork chops ahead of time and store them in the fridge
- Add all dry ingredients to a zip bag the night before for quick assembly
- Pre-measure the butter, pepper juice, and peppers so it’s all ready to dump in
Cooking Instructions
Step 1: Sear the Pork Chops
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 pork chops lightly with ½ tsp ground black pepper (optional). Sear for 2–3 minutes per side until browned but not cooked through.
Step 2: Layer Pork Chops in Crockpot
Place the seared pork chops in a single layer at the bottom of the black oval crockpot.
Step 3: Add Seasonings
Sprinkle 1 packet of ranch seasoning mix and 1 packet of au jus gravy mix evenly over the pork chops.
Step 4: Add Pepperoncini and Juice
Place 6–8 whole pepperoncini peppers over the pork chops, then drizzle 2 tbsp of pepperoncini juice across the top.
Step 5: Add Butter
Place ½ cup (1 stick) unsalted butter, cut into chunks, on top of the pork and seasonings.
Step 6: Slow Cook
Cover the crockpot and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork is tender and the sauce has formed.
Step 7: Serve
Once cooked, gently stir to coat the pork in the sauce. Serve warm with extra pepperoncini and spoonfuls of the buttery gravy.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or in a skillet over low heat with a splash of broth or water
- Use leftovers in sandwiches, wraps, or over mashed potatoes
Makes
4 servings
Cook Time
6–7 hours on LOW
or
3–4 hours on HIGH
Macros (per serving – estimate)
- Calories: 420
- Protein: 33g
- Fat: 28g
- Carbs: 4g
- Sugar: 1g
- Fiber: 0g
Why This Recipe Works (Quick Science)
The butter keeps the pork chops moist and rich, while the ranch and au jus mixes create a balanced seasoning base. Pepperoncini peppers bring tanginess without heat, and their juice breaks down connective tissues, making the pork tender. Low and slow cooking lets all those flavors soak deep into the meat.
Common Mistakes
- Skipping the sear: It adds flavor and keeps the pork from drying out
- Using thin chops: They’ll dry out faster—aim for at least 1 inch thick
- Overloading with pepperoncini juice: Too much can overpower the sauce
- Not layering ingredients correctly: Butter on top helps distribute flavor as it melts
What to Serve With
- Mashed potatoes
- Steamed rice
- Roasted green beans
- Cornbread
- Simple side salad
FAQ
Can I use chicken instead of pork?
Yes! Chicken thighs or breasts both work well.
Is it spicy?
Nope—pepperoncini are tangy, not hot.
Can I use bone-in pork chops?
Definitely. Just increase the cook time slightly.
Can I skip the butter?
You can reduce it, but it adds a lot to the flavor and texture.
Final Thoughts
Crock Pot Mississippi Pork Chops are a no-fail, flavorful meal that fits into just about any schedule. It’s the kind of recipe you keep coming back to because it’s simple, reliable, and downright delicious. Give it a try, and if you make it, let me know how it turned out! I’d love to hear your twist on it too.