Juicy, tender, and packed with flavor. This recipe is hands-off and seriously foolproof.
Hey friend, let’s make something cozy.
These Crockpot Mississippi Pork Chops are one of those recipes that feel like magic. You toss a few ingredients in the slow cooker, walk away, and come back to the most tender, flavorful pork chops that fall apart with just a fork. It’s savory, buttery, a little tangy, and downright comforting. I’ve made these for Sunday dinners, meal prep, and even weeknight dinners when I don’t want to think too hard. They always hit the spot.
🍽️ Servings & Time
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 6–8 hours (low) or 4–5 hours (high)
🧂 What You’ll Need
- 4 thick-cut boneless pork chops (about 1.5 lbs)
- 1 packet ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- ½ cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers, whole
- ¼ cup pepperoncini juice (from the jar)
- Optional: black pepper to taste
💛 Why I Love This Recipe
This dish has become one of my back-pocket favorites for a few reasons:
- Set it and forget it. You dump it all in the Crockpot and walk away. Zero stress.
- Unbelievably tender. The pork chops become melt-in-your-mouth soft.
- Bold flavor. Tangy pepperoncini + rich butter + savory seasonings = flavor bomb.
- Great for leftovers. It tastes even better the next day.
- Versatile. Serve it over mashed potatoes, rice, or on sandwich buns.
🔬 Why This Recipe Works (Quick Science)
The butter and acidic juice from the pepperoncinis help break down the pork, making it extra tender. The ranch seasoning brings in tangy, herby notes while the au jus mix adds a deep, meaty umami flavor. The slow cooker’s low, steady heat slowly braises the pork, allowing all those flavors to soak in.
🚫 Common Mistakes
- Using thin pork chops: They can dry out. Go for thick-cut.
- Skipping the pepperoncini juice: It’s what gives that tangy signature flavor.
- Lifting the lid too often: Every peek lets heat escape and slows cooking.
- Not seasoning to taste at the end: Taste and adjust with pepper or salt if needed.
🍽 What to Serve With
- Mashed potatoes (classic choice!)
- Rice or cauliflower rice
- Roasted green beans or broccoli
- Buttery egg noodles
- Dinner rolls or sandwich buns (for pulled pork sandwiches)
❓ FAQ
Can I use bone-in pork chops?
Yep! Just make sure they’re thick and adjust cooking time as needed.
Can I use chicken instead?
Absolutely. Mississippi Chicken is just as popular and just as easy.
Is it spicy?
Not really. Pepperoncinis are mild and more tangy than spicy.
Can I freeze leftovers?
Yes! Freeze the cooked pork and juices in a freezer bag up to 3 months.
🔄 Substitutions & Variations
- Butter: Use ghee or plant-based butter if needed.
- Au Jus Mix: Brown gravy mix is a solid substitute.
- Ranch Mix: Use homemade ranch seasoning or a low-sodium packet.
- Pork Chops: Swap with pork shoulder for shredded-style pork.
🛠 Tools You’ll Need
- 6-quart slow cooker
- Measuring cups
- Small tongs or fork
- Cutting board (optional)
- Storage containers
⏳ Make Ahead Tips
- Assemble everything in the Crockpot insert the night before, cover, and refrigerate. In the morning, just pop it in and turn it on.
📋 Step-by-Step Instructions
Step 1: Layer Pork Chops and Add Seasonings
Place 4 thick-cut boneless pork chops (about 1.5 lbs total) flat in the bottom of your Crockpot. Sprinkle 1 packet (1 oz) of ranch seasoning and 1 packet (1 oz) of au jus gravy mix evenly over the pork. Make sure each chop is well coated so the flavor soaks in as it cooks.
Step 2: Add Butter and Pepperoncinis
Place ½ cup (1 stick) unsalted butter (cut into slices) on top of the pork. Then add 6–8 whole pepperoncini peppers and pour ¼ cup pepperoncini juice over everything.
Step 3: Cook
Cover and cook on low for 6–8 hours or high for 4–5 hours, until pork chops are tender and fall apart easily.
Step 4: Serve Whole Pork Chops
Once the pork chops are fully cooked and tender, you can serve them whole — no shredding needed! Just scoop each pork chop out carefully and spoon some of that rich, buttery pepperoncini sauce over the top. It’s juicy, flavorful, and still holds its shape beautifully.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled pork and juices in a freezer-safe bag for up to 3 months.
- Reheat: Warm on the stove or in the microwave with a splash of broth or water.
🔢 Macros (per serving, based on 4 servings)
Approximate values; always double-check if you’re tracking strictly.
- Calories: 385
- Protein: 32g
- Fat: 28g
- Carbs: 3g
- Fiber: 0g
- Sugar: 1g
🥰 Final Thoughts
This Crockpot Mississippi Pork Chops recipe is a guaranteed win. Simple ingredients, incredible flavor, and no stress. If you try it, leave a comment and let me know how it went or if you made any fun twists on it!
Let’s get cookin’—you’re gonna love this one. 🍴
