Mississippi Pork Chops


Follow the recipe for Mississippi Pot Roast but substitute with pork Chops.

In this case I had Loin Chops, because it was on sale…at a price I couldn’t refuse 😉

Turned out SO GOOD that this will definitely be a go-to from now on. Served with awesome mashed potatoes!


4 – 6 pork chops, depending on size of chops

1 stick (8 tablespoons) butter

1 package au jus gravy mix

1 package dry ranch dressing mix, such as Hidden Valley

Pepperoncini peppers, number to your liking, and a little juice (1/2 cup), plus 1/2 cup of broth

Salt and freshly ground pepper, if desired


Sear chops to get nice color first. Put the chops in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers, juice and broth. Add salt and pepper if you like (I season chops good when I sear them) and cook on high for about 4 hours or on low until tender, about 6 hours.

They were so good, falling apart tender and such a good FLAVOR…I will be making this often. Finally, a winner for pork chops…besides the usual frying and never a dry and/or tough chop again. Adding to it being such a winner is NO MESS. Besides, it’s in the 90°”s here already, summer means more slow cooker. That flavor too…wow.