Crock Pot Mississippi Pork Chops are my go to answer for those days when I want something cozy and flavorful, but I do not want to stand at the stove babysitting dinner. You know those afternoons when work runs long, everybody is hungry, and you still want the house to smell like you totally had your life together? This is that recipe. It is salty, tangy, buttery, and a little peppery in the best way, and the gravy basically makes itself. If you have ever had Mississippi pot roast, this is the weeknight pork chop cousin that feels just as comforting. Let me walk you through exactly how I make it, plus a few little tricks I have learned the hard way.
What Kind Of Pork Chops To Use?
For Crock Pot Mississippi Pork Chops, I always recommend going with chops that can handle a few hours of slow cooking without turning into little dry hockey pucks. Thickness matters here. If your pork chops are super thin, they will cook fast and you lose that juicy bite.
My favorite picks
If you are standing in the store wondering what to grab, here is what usually works best for me:
- Bone in pork chops that are about 1 to 1.5 inches thick. The bone helps keep them juicy.
- Thick cut boneless pork chops if that is what your family prefers. Just avoid the thin ones.
- Pork loin chops work great, especially if they are not trimmed too aggressively.
I usually skip very lean, super trimmed chops because there is just not much wiggle room. This recipe already has butter and pepperoncini, but the chop itself still needs a little substance.
Also, if you love collecting slow cooker ideas like I do, you might like browsing this Crock Pot recipe collection when you need new dinner inspiration.
How To Prevent Pork Chops From Being Dry?
Dry pork chops are such a mood killer, right? The good news is Crock Pot Mississippi Pork Chops can turn out really tender if you follow a few simple rules. Slow cookers are forgiving, but pork can still dry out if it overcooks or if the chops are too thin.
Simple things that actually help
Here is what I do almost every time now:
1. Use thick chops. I know I already said it, but it is the biggest factor.
2. Do not cook on High unless you have to. Low heat gives the meat time to relax and stay juicy.
3. Keep some liquid in the pot. In this recipe, the pepperoncini juice plus the moisture from the meat usually does it. If your slow cooker runs hot or you are nervous, add a small splash of broth.
4. Do not overcook. Most pork chops are done earlier than people think. Once they are tender and reach a safe temperature, stop cooking. If you have a thermometer, you are aiming for 145 F in the thickest part, then let them rest in the crock for a few minutes.
One more thing. Try not to lift the lid a bunch. Every peek drops the temperature and messes with the timing. I know it is tempting because it smells amazing.
If you are into pork chops with a different vibe, my family also loves these Crock Pot apple pork chops when we want something a little sweeter.
Recipe Tips
Okay, here is how I make my Crock Pot Mississippi Pork Chops so they come out flavorful, saucy, and basically impossible to mess up. This is also where I sneak in little steps that make it taste like you tried harder than you did.
What you will need
- 4 to 6 thick pork chops
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 6 to 10 pepperoncini peppers
- 2 to 4 tablespoons pepperoncini juice, to taste
- 4 tablespoons butter, cut into pieces
- Optional: sliced onions or a splash of broth if your slow cooker runs dry
How I cook it
Step 1: Spray your slow cooker lightly or use a liner if you love easy cleanup like I do.
Step 2: Lay the pork chops in the bottom. If they overlap a little, it is fine, but try to keep them mostly in one layer.
Step 3: Sprinkle the ranch seasoning and au jus mix over the top. No need to stir.
Step 4: Add the pepperoncini peppers around the chops, then drizzle in a bit of the pepperoncini juice. Start small if you are sensitive to tang, because you can always add more later.
Step 5: Dot the butter on top. This is where that rich, silky sauce comes from.
Step 6: Cook on Low for about 3 to 5 hours, depending on thickness. When they are tender and hit temperature, they are ready.
Now let us talk sauce. When the pork chops are done, spoon that buttery pot liquid right over the top. If you want it thicker, you can remove the chops and whisk in a quick cornstarch slurry, but honestly I usually do not bother. I just serve it over mashed potatoes or rice and let everything soak it up.
“I made these on a rainy Tuesday and my kids asked if we can have them every week. The sauce was so good over mashed potatoes and the pork stayed tender even after warming up leftovers.”
If you want another cozy pork chop dinner that feels classic, check out these Pioneer Woman crockpot pork chops. Different flavors, same easy comfort.
Variations to Crock Pot Mississippi Pork Chops
I make the classic version most often, but it is also fun to switch it up depending on what you have in the pantry or who you are feeding. The base flavor idea is ranch plus savory gravy plus tangy peppers, so you can bend it without breaking it.
Here are a few variations that work well:
Make it creamier: Stir in a little cream cheese near the end and let it melt into the sauce. It turns into a richer gravy that feels extra comforting.
Add veggies: Toss in sliced onions or mushrooms. They soak up the seasoning and taste amazing with the pepperoncini.
Dial the tang up or down: Use more pepperoncini juice if you like that punchy flavor, or use less and add a splash of broth instead.
Make it a freezer meal: Add pork chops, ranch, au jus, and peppers to a freezer bag. Freeze flat. Thaw overnight, then dump into the slow cooker with butter.
And if you are ever in the mood for a totally different kind of pork night, this crockpot Coca Cola pulled pork is ridiculously easy and great for sandwiches.
Pro Tips for Success
This is the part I wish someone had told me the first time I made Crock Pot Mississippi Pork Chops. The recipe is easy, but these tiny details make it come out consistently great.
Use a slow cooker that fits. If your crock is huge and the chops are spread super thin, the sauce can reduce too fast. If it is too small and everything is stacked, cooking may take longer.
Do not add extra salt right away. Ranch mix, au jus mix, and pepperoncini are already salty. Taste the sauce at the end before you decide it needs anything.
Let the chops rest for a few minutes. Even just 5 minutes in the warm crock after turning it off helps them stay juicy.
Serve it with something that catches the sauce. Mashed potatoes, egg noodles, rice, or even baked potatoes are perfect.
Leftovers tip: Store the pork chops with the sauce. When you reheat them, do it gently so they stay tender.
Common Questions
Can I use frozen pork chops?
I do not recommend putting frozen pork directly into the slow cooker for food safety reasons. Thaw them in the fridge overnight first, then cook as usual.
How long should I cook pork chops in the crock pot?
For thick chops, I usually do 3 to 5 hours on Low. Start checking earlier if your slow cooker runs hot. The safest way is to check for 145 F.
Is this recipe spicy?
Not really spicy hot, more tangy and peppery. If you are sensitive, use fewer pepperoncini and less juice. The butter also softens the bite.
What should I serve with it?
Mashed potatoes are my number one, but rice and noodles are great too. If you want another easy pork chop dinner lineup, this post on savory Crock Pot pork chops for effortless dinner nights has more ideas.
Can I thicken the sauce?
Yes. Take the chops out, whisk 1 tablespoon cornstarch with 1 tablespoon water, stir it into the hot sauce, and let it cook a few minutes until it thickens.
Dinner That Feels Like a Win
If you need a low stress meal that still tastes like something special, Crock Pot Mississippi Pork Chops are such a solid choice. Pick thick chops, cook on Low, and let the ranch, au jus, butter, and pepperoncini do their thing. The sauce is honestly the star, so make sure you serve it with something that can soak it up. Try it once, tweak the tang level to your taste, and I bet it will end up in your regular rotation too.
Crock Pot Mississippi Pork Chops
Ingredients
Main Ingredients
- 4-6 pieces thick pork chops Bone-in or thick cut boneless preferred.
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 6-10 pieces pepperoncini peppers
- 2-4 tablespoons pepperoncini juice To taste, start small.
- 4 tablespoons butter Cut into pieces.
Optional Additions
- 1 medium sliced onion Optional, can add for more flavor.
- 1 splash broth To add moisture if needed.
Instructions
Preparation
- Spray your slow cooker lightly or use a liner for easy cleanup.
- Lay the pork chops in the bottom of the slow cooker in one layer.
- Sprinkle the ranch seasoning and au jus mix over the top without stirring.
- Add the pepperoncini peppers around the chops and drizzle in the pepperoncini juice to taste.
- Dot the butter pieces on top of the chops.
Cooking
- Cook on Low for about 3 to 5 hours, depending on thickness, until the pork is tender and reaches an internal temperature of 145°F.
Serving
- Spoon the buttery pot liquid over the chops when serving.
- Serve over mashed potatoes, rice, or egg noodles.
