Slow Cooker Mississippi Pork Chops are flavored with ranch seasoning, gravy mix, butter, and pepperoncini peppers. There’s a whole lot of flavor in these pork chops. The pepperoncini peppers really give them some kick.

The basic Mississippi recipe is so easy I have used it on all kinds of meats- chicken and boston butt are both really good in additon to the original chuck roast. Pork chops work equally as well. A wonderful gravy forms that tastes really good served over white rice.
What Kind of Pork Chops to Use"
You have to be careful when cooking pork chops in the slow cooker. They can easily overcook and get dry, chewy, and tough. You want to shy away from really lean, thin-cut pork chops. Thick cut pork chops are much less likely to overcook and dry out. I like to use bone-in. The bone adds flavor and helps keep the meat from drying out. You can use boneless if it is all you can find. I like loin chops because they tend to have a little more fat which equals a more tender and flavorful pork chop.
 
How to Prevent Pork Chops From Being Dry"
Use a thick-cut pork chop. The more fat it has, the better. Do NOT overcook them. Use an instant-read thermometer. Pork is done when it reaches an internal temerpature of 145 degrees.
Recipe Tips:
You can use fewer or more pepperoncini peppers depending on how much you like the flavor of them and how much kick you want the pork chops to have.
You can use any type of gravy mix: pork, mushroom, onion, and regular ...