These Slow Cooker Mississippi Pork Chops are comfort food at its finest: an easy, satisfying meal made with just five simple ingredients and the slow cooker doing the heavy lifting. The result is tender, flavorful pork chops with a rich, tangy sauce—perfect for busy weeknights or a cozy family dinner.
The beauty of this recipe is its simplicity. Minimal prep and familiar pantry ingredients turn into a dish that feels special. I make this often because it’s universally loved, requires almost no hands-on time, and delivers a warm, hearty dinner at the end of a long day.
Why This Recipe Works
- Simplicity: Only five ingredients and minimal prep—sear the chops, layer everything in the slow cooker, and walk away.
- Rich flavor: Ranch and brown gravy mixes combine with pepperoncini and butter for a savory, slightly tangy sauce that infuses the pork chops as they cook.
- Versatile: Serve the pork chops over mashed potatoes, rice, or in a sandwich—this recipe adapts to many meals.
Ingredients Needed
- Boneless pork chops: Cook tender and juicy in the slow cooker. Bone-in chops can be used—adjust cooking time as needed.
- Dry ranch dressing mix and brown gravy mix: These packets create the flavorful base of the sauce.
- Sliced pepperoncinis with juice: Their juice adds a tangy, slightly spicy note that defines the Mississippi-style dish. Use less juice if you prefer milder flavor.
- Butter: Adds richness and helps develop a silky sauce when melted into the other ingredients.
The full ingredient list with quantities and step-by-step instructions appears in the recipe card below.
How To Cook Pork Chops in the Slow Cooker
- Sear the chops: Heat a skillet over medium-high heat and sear pork chops about 1 minute per side—just enough to brown and add flavor without cooking through.
- Transfer to the slow cooker: Place the seared chops in the slow cooker in a single layer if possible.
- Add pepperoncinis: Pour the jar of sliced pepperoncinis, including the juice, over the chops. The juice is key to the tangy flavor.
- Sprinkle seasoning: Evenly sprinkle the ranch dressing mix and brown gravy mix over the pork chops.
- Add butter: Place a stick of butter on top; it will melt and round out the sauce.
- Cook low and slow: Cover and cook on low for about 6 hours, until the chops are tender and infused with flavor.
Serve the pork chops with something to soak up the sauce—creamy mashed potatoes and steamed vegetables are classic pairings. The prep is quick and the slow cooker handles the rest, delivering a reliably delicious meal.
Recipe Tips
- Thicken the sauce: For a thicker gravy, remove the cooked pork chops, whisk in a cornstarch slurry (1–2 tsp cornstarch mixed with cold water) to the liquid, then return the chops to keep warm.
- Adjust heat: Add extra pepperoncinis or a splash more of their juice for more spice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe FAQs
Yes. This recipe adapts well to other cuts; just adjust the cooking time so the pork reaches a safe internal temperature of 145°F (63°C) measured with a meat thermometer.
Yes. Sear the pork chops using the sauté function, then pressure cook on high for about 15 minutes for 1.5-inch-thick chops. Follow your Instant Pot’s instructions for natural release if desired.
Absolutely. Potatoes, carrots, or other root vegetables make a great addition—add larger vegetables at the start so they cook through.
Slow Cooker Mississippi Pork Chops are an easy, satisfying choice for busy schedules. If you’re new to slow-cooker cooking, this recipe is a dependable favorite that delivers tender meat and a flavorful sauce with almost no fuss. Try it, and enjoy!
Slow Cooker Mississippi Pork Chops
Equipment
- Skillet
- Slow cooker
Ingredients
- 2 pounds boneless pork chops
- 1 oz packet dry ranch dressing mix
- 1 (0.87 oz) packet brown gravy mix
- 1 12 oz jar sliced pepperoncini peppers, with juice
- 1 stick unsalted butter (8 tablespoons)
Instructions
- Heat a large skillet over medium-high heat. Sear pork chops 1 minute per side to brown lightly; do not fully cook.
- Place seared pork chops in the slow cooker. Pour the jar of sliced pepperoncinis, including the juice, over the chops.
- Sprinkle the ranch dressing mix and brown gravy mix over the pork chops. Place the stick of butter on top.
- Cover and cook on low for 6 hours, until pork chops are tender.
- Serve and enjoy.
Notes
- Browning the pork chops before slow cooking enhances flavor.
- If you prefer less tang, use half the jar of pepperoncini juice.
- For a quicker option, cook on High for about 3 hours.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
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Carbohydrates: 9 g
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Protein: 51 g
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Fat: 39 g
Nutrition values are approximate and provided for convenience only.
Did you make this? If you try the recipe, leave a review and share how you served it—I’d love to know how it turned out.