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If you love the famous Mississippi pot roast with beef, you’ll definitely love it adapted for pork chops.
Popular Slow Cooker Recipe
As post roast recipes go, Mississippi pot roast is one of the most popular. The flavors in the original recipe also work well with pork and some additions will make this even better. There are so many herbs and spices that work well with pork, so there can be endless variations on this recipe.
Choose What You Use
The original Mississippi roast recipe calls for butter, ranch dressing mix, au jus gravy mix and pepperoncini peppers. Those flavors will taste fine if you use any cut of pork, but adding some additional flavors will make this taste even better. For instance, I used pork gravy instead of au jus, but you can use mushroom, brown or onion gravy.
About The Ranch Seasoning
When it comes to ranch dressing or seasoning, I make my own and I have for a while. Not only does homemade taste better, but you can control the amount of salt.
Any time I make this ranch seasoning mix, I eliminate the salt entirely. Remember, you can always add salt later on if the food tastes too bland, but you cannot remove it. This is the reason I rarely use the pre-packaged dry dressing mixes. Mixing this with commercial gravy mixes tends to make the food overly salty, at least for my taste.
So I strongly advise making your own salt-free mix for this and any other recipes calling for it.
The Recipe
Slow Cooker Mississippi Pork Chops
Ingredients
- 4 pork chops any cut you like--I prefer bone-in center-cut loin
- 1 tbs[ oil for browning
- 3/4 cup water
- 6 tbsp unsalted butter
- 1/4 cup ranch seasoning mix click link for recipe
- 1 envelope pork gravy mix see NOTES
- 6-8 pepperoncini peppers
- 2 cloves garlic crushed
Instructions
- Heat oil in a large skillet over medium heat. Brown pork chops on both sides; place in crockpot.
- Deglaze pan with the 3/4 cups water and pour over pork chops.
- Cut butter in pats and place evenly over pork chops.
- Sprinkle ranch seasoning and gravy mix evenly over chops.
- Add the peppers and the garlic.
- Cover and cook on low 5-7 hours, high 3-5 hours (times are approximate--all cookers cook differently)
- You can add more water at the end if the gravy is too thick for your taste.
Notes
Nutrition
Lillian says
Sounds YUMMY and EASY!!! Another one that I’ll be trying! But I will double the garlic of course…lol. Do you season the pork chops before browning?
Judith Hanneman says
Garlic wars!!!!!! We have to start that up again Lillian LOL. Nope, don’t season before I brown, rarely do if there’s a lot of “salty” seasonings in the recipe. BTW make that ranch seasoning mix it’s the bomb. Next time I make it, I’m using powdered milk instead to the buttermilk powder. That buttermilk powder got rock solid and I had to break it up with a mallet THEN crush it to a powder again with a mortar & pestle. Anyway, Missy (whose recipe it is) says you can use non-fat dry milk instead.
Sandi Fuller says
I am a member but have never received my cookbook. Please send it to Sandi
Judith Hanneman says
If you mean the ebook you get when you join my list, there is no physical copy, but I can give you the download link. If it’s the hardcover books, you’ll have to contact the store/site where you purchased it. BTW, since my blog is public, I removed your address for safety.