These Crock Pot Mississippi Pork Chops are the kind of dinner that makes a busy day feel easier. The pork cooks low and slow until it is tender, juicy, and covered in a rich, buttery gravy. Pepperoncini peppers add a little tang without making the dish very spicy. It is simple comfort food with very little prep.
Servings: 6
Prep Time: 10 minutes
Cook Time: 3–4 hours on LOW
Total Time: About 3 hours 10 minutes to 4 hours 10 minutes
Why I Love This Recipe
I love recipes where dinner can cook while I get other things done. This is one of those meals. The first time I made Mississippi-style pork chops, I loved how such a short ingredient list made such a rich dinner.
The butter melts into the seasonings and pork juices. The pepperoncini add just enough tang to keep all that richness from feeling too heavy. Best of all, there is no need to brown the pork first.
- It takes about 10 minutes to prep.
- There are only a few simple ingredients.
- You do not need to sear the pork chops.
- The slow cooker does almost all the work.
- The pork makes its own flavorful gravy.
- It goes well with mashed potatoes, rice, or vegetables.
What You’ll Need
- 6 boneless pork loin chops, about 1 inch thick, about 2 to 2½ pounds total
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 8 whole pepperoncini peppers
- ¼ cup pepperoncini juice from the jar
- 4 tablespoons unsalted butter, cut into 4 pieces
- ½ teaspoon black pepper
Recipe and Instructions
Step 1: Add the Pork Chops
Place all 6 boneless pork loin chops, about 1 inch thick and 2 to 2½ pounds total, in the bottom of a black oval crockpot. Arrange them in an even layer with a little overlap if needed.
Step 2: Add the Seasonings
Sprinkle 1 packet (1 ounce) ranch seasoning mix, 1 packet (1 ounce) au jus gravy mix, and ½ teaspoon black pepper evenly over all 6 raw pork chops. Try to spread the seasoning from edge to edge so every chop gets plenty of flavor.
Step 3: Add the Pepperoncini and Butter
Place 8 whole pepperoncini peppers over the seasoned pork chops. Pour ¼ cup pepperoncini juice around the pork. Put 4 tablespoons unsalted butter, cut into 4 pieces, evenly over the top.
Do not add extra water or broth. The pork will release liquid as it cooks.
Step 4: Slow Cook Until Tender
Cover the crockpot. Cook on LOW for 3 to 4 hours, until the pork chops reach at least 145°F in the thickest part and are tender.
Start checking around 3 hours. Pork loin chops are lean, so cooking them much longer than needed can make them dry.
Step 5: Coat the Pork and Serve
Carefully spoon the hot buttery gravy from the crockpot over all 6 cooked pork chops. Let the pork rest in the gravy for about 5 minutes. Move the chops to round plates and spoon more gravy and pepperoncini over each serving.
Why This Recipe Works (Quick Science)
Slow cooking gives the pork time to cook gently. But pork loin is lean, so it still should not cook all day. Taking it out once it is tender and safely cooked helps keep it juicy.
The ranch mix brings herbs, salt, and savory flavor. Au jus mix adds a deeper beefy taste. Butter adds richness, while the acidic pepperoncini juice cuts through the fat and makes the sauce taste brighter.
You also do not need much added liquid. As the pork cooks, it gives off its own juices. Those juices mix with the butter and seasonings to make the gravy.
Pro Tips
- Use thick pork chops. Chops about 1 inch thick are less likely to dry out.
- Cook on LOW. Gentle heat works better for this recipe.
- Check early. Begin checking the pork around the 3-hour mark.
- Do not add a cup of broth. The pork makes plenty of liquid while cooking.
- Watch the salt. Ranch and au jus mixes already contain plenty of seasoning, so unsalted butter works best.
Tools You’ll Need
- 6-quart black oval crockpot with lid
- Measuring cup
- Measuring spoons
- Kitchen tongs
- Large serving spoon
- Instant-read meat thermometer
- Round plates for serving
Substitutions and Variations
- Bone-in pork chops: These work well, but cooking time can vary based on thickness.
- Chicken: Boneless chicken thighs can replace the pork, but cook until they reach a safe internal temperature of 165°F.
- More tang: Add a few extra pepperoncini peppers.
- Less tang: Use 2 tablespoons pepperoncini juice instead of ¼ cup.
- Spicier: Add a small pinch of crushed red pepper flakes.
- Lower salt: Look for reduced-sodium seasoning mixes if available.
- Butter: Salted butter can work, but the finished dish will be saltier.
Make Ahead Tips
You can place the pork chops in the crockpot insert and add the dry seasonings the night before. Cover and refrigerate. Keep the pepperoncini, juice, and butter separate.
When you are ready to cook, add the peppers, juice, and butter, place the insert into the crockpot, and start cooking. Never heat a very cold stoneware insert unless its manufacturer says that is safe.
Common Mistakes
- Cooking too long: Lean pork chops can become dry if they stay in the slow cooker all day.
- Using thin chops: Very thin pork chops cook quickly and can become tough.
- Adding too much liquid: Extra broth can make the gravy watery.
- Adding extra salt before tasting: The seasoning packets already contain salt.
- Opening the lid often: Each peek lets heat escape and can increase the cooking time.
What to Serve With
These pork chops are especially good with something that can soak up the buttery gravy.
- Creamy mashed potatoes
- Wh