Crock pot Mississippi pork chops🫶

Ingredients

• 6 thick-cut bone-in pork chops

• 2 Tablespoons olive oil

• 1 packet au jus gravy mix

• 1 packet dried ranch seasoning (I used hidden valley black pepper parmesan one)

• ½ cup (1 stick) salted butter

• pepperoncini peppers to taste (I also add about

• 1/2 cup of the juices they’re in for extra spice. Omit if you don’t like spice)

Instructions

1. Pat the pork chops dry with a paper towel and set aside.

2. 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 otherwise you’ll end up steaming them and you won’t get a nice crust, you will need to do this step in batches. Sear them on both sides, add the remaining olive oil if needed.

3. Put chops in crockpot.

4. Sprinkle au jus and ranch mix on top of chops.

5. Place stick of salted butter on top.

6. Dump peppers and juice in DO *NOT* STIR!

7. Cook for 2 1/2-3 hrs on low or until pork’s internal temp reaches at least 145 degrees.

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