Experience unparalleled flavor and effortless cooking with our **Crock Pot Mississippi Pork Chops** – a recipe so simple, yet so incredibly delicious, it’s destined to become a staple in your meal rotation. Get ready to “set it and forget it” and enjoy perfectly tender, juicy pork chops every time!
Effortlessly Tender & Juicy: The Best Crock Pot Mississippi Pork Chops
When the craving hits for a comforting, flavor-packed meal without the fuss, these Crock Pot Mississippi Pork Chops answer the call. Slow-cooked to perfection, they emerge incredibly juicy and fork-tender, infused with that signature tangy and savory Mississippi flavor profile that has captivated taste buds across the nation. Whether you’re planning a quick weeknight dinner or a leisurely Sunday supper, this recipe promises a hearty, satisfying dish that the whole family will adore. Serve these delectable pork chops over creamy mashed potatoes, fluffy rice, delicate noodles, or your favorite accompanying side dish to create a truly memorable meal. If you’re already a fan of the iconic Mississippi Pot Roast, then prepare to fall in love with its pork chop cousin – it delivers all the same beloved flavors with a delightful twist!
The beauty of slow cooking lies in its ability to transform simple ingredients into extraordinary dishes with minimal effort. These Mississippi Pork Chops are a prime example, allowing the flavors of savory au jus, zesty ranch, rich butter, and subtle heat from pepperoncinis to meld together over hours, creating a deeply complex and irresistible sauce that permeates every bite of the pork.
Frequently Asked Questions About Mississippi Pork Chops
What does the Mississippi flavoring taste like?
The Mississippi flavor profile is renowned for its unique blend of savory, tangy, and slightly zesty notes. It typically combines the rich, umami depth of au jus gravy mix with the herbaceous creaminess of ranch seasoning, the luxurious richness of butter, and a subtle, piquant kick from pepperoncinis. This creates a wonderfully balanced and highly addictive taste that elevates meats, preventing them from being bland and adding an unparalleled depth of flavor. It’s truly a distinctive taste that’s hard to describe but utterly delicious to experience.
Can I make these Mississippi Pork Chops spicier?
Absolutely! If you enjoy a bit more heat in your meal, an easy way to achieve this is by adding some of the pepperoncini juice to your slow cooker. For a noticeable increase in spiciness, pour in about ¼ to ½ cup of the juice directly into the pot with the other ingredients. This will infuse the entire dish with a bolder, more fiery flavor without overpowering the classic Mississippi taste.
Do I have to sear the pork chops first?
While searing the pork chops before slow cooking isn’t strictly mandatory, it is highly recommended if time allows. Searing serves two key purposes: it creates a beautiful golden-brown crust, enhancing the visual appeal of the chops, and more importantly, it locks in additional savory flavors through the Maillard reaction. This extra step contributes a layer of depth that simply skipping it would miss. If you’re short on time, you can certainly omit this step, and your pork chops will still be delicious. In that case, you won’t need the olive oil listed in the recipe, as it’s primarily used for browning. For added convenience, if your slow cooker has a built-in searing function, definitely utilize it to save on washing an extra pan!
Can I cook these pork chops on high heat in the slow cooker?
No, it’s strongly advised to cook these Mississippi Pork Chops on low heat only. Pork chops are a lean cut of meat and can dry out quickly if cooked at too high a temperature. Slow cooking on low allows the meat to break down gently, resulting in the most tender, moist, and succulent pork chops. Cooking on high heat would risk toughening the meat and compromising the desired melt-in-your-mouth texture that makes this recipe so special.
Can I use thinner pork chops for this recipe?
Technically, you could use thinner pork chops, but it’s generally not recommended for optimal results. Thinner pork chops are much more prone to drying out due to their lower fat content, requiring very careful monitoring of the cooking time to prevent them from becoming tough. For the best possible outcome – juicy, flavorful, and perfectly tender chops – it’s best to use thick-cut pork chops, ideally bone-in. The bone not only adds incredible flavor as it cooks but also helps to retain moisture, contributing to a more succulent final product. Boneless thick-cut pork chops are a good alternative if bone-in isn’t available.
Are these Mississippi Pork Chops spicy?
Despite the presence of pepperoncinis, these Mississippi Pork Chops are not inherently spicy for most palates, including those who are sensitive to heat. The pepperoncinis primarily contribute a subtle, tangy, and zesty background flavor rather than an intense spiciness. The dish only becomes mildly spicy if you choose to add extra pepperoncini juice to the slow cooker. If you are particularly concerned about any heat, you can reduce the number of pepperoncinis to 3 or 4, but avoid omitting them entirely as they are crucial for achieving the authentic Mississippi flavor profile.
Do I need to add additional liquid to the slow cooker?
Just like with other traditional Crock Pot Mississippi recipes, there’s no need to add any additional liquid beyond the ingredients specified. As the pork chops cook slowly, they will naturally release their own flavorful juices. This, combined with the melting butter and the seasonings, creates a rich, self-made cooking liquid that bathes the pork chops and forms the base of the delicious sauce. This ensures maximum flavor concentration without dilution.
How can I turn the cooking juices into a thicker gravy?
Transforming the flavorful pan juices into a rich, luscious gravy is simple! Once the pork chops are cooked and removed from the slow cooker, prepare a cornstarch slurry by whisking together 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Pour this mixture into the hot juices in the slow cooker and whisk well. Cover the slow cooker and switch the setting to high heat. Allow it to cook for about 15-30 minutes, or until the gravy has thickened to your desired consistency. You can then return the pork chops to the gravy to keep warm or serve the gravy separately.
Can this recipe be used for other meats like pork loin, pork roast, or chicken?
Yes, absolutely! The beauty of the Mississippi flavor profile is its incredible versatility. This recipe translates wonderfully to a variety of other meats. The slow cooker method with these specific seasonings works magic on pork loin, pork tenderloin, larger pork roasts, and even chicken. Many variations exist, and you can easily adapt this recipe. For more inspiration, check out these related recipes:
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Country Style Pork Ribs
- Crock Pot Mississippi Chicken
- Crock Pot Mississippi Roast Chicken
- Crock Pot Mississippi Turkey Breast
How should I store leftovers?
Leftover Mississippi Pork Chops can be stored safely in an airtight container in the refrigerator for up to 3 days. For longer storage, they freeze exceptionally well for up to 3 months. When it’s time to reheat, a preferred method is to remove the meat from the bone (if applicable) and warm it gently. You can either place it back in the slow cooker with any remaining gravy to heat through slowly, or for a quicker option, reheat it in a pot on the stove over medium-low heat. The stovetop method often provides faster and more even reheating, ensuring your pork chops remain tender and flavorful.
Essential Ingredients for Crock Pot Mississippi Pork Chops:
Crafting these irresistible pork chops requires just a handful of simple ingredients. Each component plays a vital role in building the layered, iconic Mississippi flavor. For precise measurements, please refer to the complete recipe card below.
- Thick-cut bone-in pork chops – The foundation of this dish. Thick cuts are preferred as they hold up better to slow cooking and remain juicy. Bone-in chops impart extra flavor and moisture. Refer to the FAQs above for insights on substitutes like boneless thick-cut chops.
- Olive oil – Used for searing the pork chops, which is an optional but highly recommended step to add color and depth of flavor. Feel free to use any cooking oil you prefer for browning.
- Au jus gravy mix – This dry mix provides the deep, savory, and slightly salty base of the Mississippi sauce. Low-sodium options are available if you are managing sodium intake. For a subtle onion boost, you could substitute or supplement with a packet of onion soup mix, or even a homemade onion soup mix.
- Packet dried ranch seasoning – The distinctive herbaceous and tangy notes of ranch seasoning are crucial to the Mississippi flavor. A homemade ranch seasoning blend can also be used for a fresher, customizable taste.
- Salted butter – Butter adds richness, moisture, and a luxurious mouthfeel to the sauce. If you’re mindful of sodium, unsalted butter is a suitable alternative. Margarine is not recommended as it lacks the essential fat content and can result in a greasy texture rather than a creamy one.
- Pepperoncini peppers – These mild, tangy peppers are key to the unique zest and very subtle warmth of the Mississippi profile. You can adjust the quantity to your preference, but aim for a minimum of 4 peppers to ensure the characteristic flavor comes through.
Step-by-Step Guide: How to Make Crock Pot Mississippi Pork Chops
Follow these simple instructions to create a delicious and satisfying meal:
Prepare the Pork Chops: Begin by patting your thick-cut pork chops thoroughly dry with paper towels. This step is important for achieving a good sear. Set them aside.
Sear the Pork Chops (Optional but Recommended): In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the pork chops to the pan, being careful not to overcrowd it. You may need to work in batches to ensure even searing. Brown them well on both sides, adding the remaining olive oil if necessary for subsequent batches. This searing step adds a wonderful depth of flavor and appealing color.
Transfer to Slow Cooker: Carefully place the seared pork chops into an 8-quart slow cooker. Arrange them in a single layer if possible to ensure even cooking.
Add Seasonings: Evenly sprinkle the au jus gravy mix directly over the pork chops in the slow cooker. Follow this by sprinkling the dried ranch seasoning on top of the chops.
Add Butter and Pepperoncinis: Place the stick of salted butter directly on top of the pork chops. Finally, scatter the pepperoncini peppers evenly around and over the pork chops. **Do not stir any of these ingredients together.** The magic happens as they melt and meld during the slow cooking process.
Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 2 ½ to 3 ½ hours, or until the internal temperature of the pork chops reaches at least 145°F (63°C) when measured with a meat thermometer. Avoid overcooking to maintain moisture and tenderness.
Serve: Once cooked, serve the Mississippi Pork Chops immediately, spooning the rich, flavorful juices from the bottom of the slow cooker generously over each chop. Enjoy!
Craving More Easy & Flavorful Recipes?
If you loved the simplicity and deliciousness of these Crock Pot Mississippi Pork Chops, you’re in for a treat! Explore more of our top-rated slow cooker and family-favorite recipes:
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Crock Pot Mississippi Pork Chops
Juicy and tender pork chops made effortlessly in the slow cooker with the classic, irresistible Mississippi flavoring.
Prep Time: 5 minutes
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Servings: 6 servings
Author: Brandie Skibinski
Ingredients
- 6 thick-cut bone-in pork chops
- 2 Tablespoons olive oil
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning
- ½ cup (1 stick) salted butter
- 10 pepperoncini peppers (you can use less if you like)
Instructions
Pat the pork chops dry with a paper towel and set aside.
In a large skillet, add 1 Tablespoon of the olive oil over medium-high heat. Add the pork chops to the pan, but do not crowd the pan; you will need to do this step in batches. Sear them on both sides, adding the remaining olive oil if needed.
Place the seared pork chops into an 8-quart slow cooker.
Sprinkle the au jus gravy mix evenly on top of the pork chops.
Sprinkle the ranch seasoning on top of the gravy mix and pork chops.
Add 1 stick of salted butter on top of all the seasonings.
Finally, scatter the pepperoncini peppers over the pork chops. Do not stir any of the ingredients.
Cover and cook for 2 ½ hours to 3 ½ hours on low or until the pork chops read at least 145°F (63°C) with a meat thermometer. Be careful not to overcook them.
Serve topped with the delicious juices from the bottom of the slow cooker.
Video Tutorial
Chef’s Notes & Expert Tips:
- For further guidance on ingredient substitutions and common questions, please refer to the comprehensive FAQ section and ingredient list provided above in the article.
- The key to perfectly tender pork chops is to avoid overcooking. Unlike fattier cuts of pork, chops are quite lean and can dry out quickly. This recipe features a shorter cooking time than many other slow cooker dishes for this very reason. Always use a meat thermometer to ensure they reach 145°F (63°C) and no more for juicy results.
- If you desire a bolder, spicier kick in your dish, consider adding ¼ to ½ cup of pepperoncini juice directly into the slow cooker along with the other ingredients.
- While optional, searing the pork chops beforehand is highly recommended. This crucial step not only imparts a beautiful golden color but also adds a rich layer of caramelized flavor. If you choose to skip this step, you can disregard the olive oil listed in the ingredients, as it won’t be needed.
- To transform the savory juices at the bottom of the slow cooker into a delightful gravy, follow these steps: First, remove the cooked pork chops. In a separate bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a smooth slurry. Pour this slurry into the slow cooker and whisk continuously. Return the pork chops to the slow cooker, cover, and turn the setting to high until the gravy has thickened to your desired consistency.
- Important: Do not cook these pork chops on high heat, except for the specific step of thickening the gravy if you choose to do so. Low heat ensures maximum tenderness.
- For reheating leftovers, I find it best to remove the meat from the bone. You can gently warm the shredded or sliced pork either back in the slow cooker with the remaining gravy or in a pot on the stovetop. The stovetop method is often quicker for reheating.
- Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. For longer preservation, they can be frozen for up to 3 months.
Course: Main Course
Cuisine: American
Nutrition Information (Estimated Per Serving)
Calories: 348kcal | Carbohydrates: 4g | Protein: 35g | Fat: 20g | Sodium: 452mg | Fiber: 1g | Sugar: 0.3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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