Prep the entire slow cooker recipe in just 20 minutes .

Jason Donnelly / Food Stylist : Holly Dreesman

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Pork chops served on mashed potatoes on a green plate

Credit:Jason Donnelly / Food Stylist: Holly Dreesman

Mississippi toilet roastkicked off our obsession with the flavor combining ofranch dressingand pepperoncini pepper . Here , we ’re taking those relish and lay down behind - cook porc chop that are surround with a flavorful Allium cepa sauce . For the good texture , land up the chop by crisping them in a pan . Here ’s how to make our favorite Mississippi pork chop recipe .

Tips for Making Mississippi Pork Chops

Keep these helpful tips in idea when making our formula for Mississippipork chops .

Ingredients

1 1/2lb.russet potatoes , peeled and burn into 1/2 - in thick slices

2cupsreduced - Na volaille broth

4bone - in pork barrel rib chops , cut 1- to 1 1/2 - inch deep ( about2 lb . )

Sliced potatoes in a slow cooker with broth being poured in, with bowls of ingredients nearby

Credit:Jason Donnelly / Food Stylist: Holly Dreesman

1/2of apkg.dry ranch garb mix(1 oz . )

1/2of anenvelopeonion soup mix(1/4of a [ 2 - oz . ] pkg . )

2Tbsp.butter , cut up

Pork chops in a slow cooker with butter and seasonings

Credit:Jason Donnelly / Food Stylist: Holly Dreesman

8jarred pepperoncini salad common pepper , slice

1Tbsp.vegetable oil

Directions

Add potatoes

In a 5 to 6 - qt . slow cooker , place potatoes and stock .

Prep Pork Chops

Sprinkle pork chop with ranch fertilisation mix and onion soup mix , coating chop equally . topographic point porc chop atop the Solanum tuberosum . Top with butter .

Slow Cook

Sprinkle Madagascar pepper on and around the chop . Cover and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours or until an instant read thermometer inserted in the eye of a chop registers 145 ° farad or until trust doneness . ( To supervise the temperature of the pork without have to open your deadening cooker , use a investigation thermometer attached to a digital display . Insert the probe into the thickest part of the pork chop shot and associate the investigation to the display . transfer pork chops from cooker when they are between 140 ° F to 145 ° fluorine for medium doneness . At this temperature , the pork will be firm and slightly pink in the center , interchangeable to chicken chest . ( If you want to cook your pork barrel chops to a crotch supply ship doneness , continue cooking until temperature of the pork barrel is 208 ° F . )

Sear Chops

Remove pork chop from slow cooker to a tray . Pat dry to remove redundant moisture . heat up crude oil in a very gravid nonstick frying pan over medium - high . Sear chops in hot oil until golden brown , 2 to 3 minutes per side .

Finish and Serve

Place pork chops on a suffice platter . book binding to keep quick . Using a slotted spoon , move out potatoes from ho-hum cooker and place in a coalesce bowl . Use a potato wolf to mash the potatoes until smooth . Add some of the cooking liquid to the white potato vine , if desired . attend chop with mashed potatoes . Pass some of the cooking liquidity , if hope . ( Note : you will have extra cooking liquid . )

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a everyday diet . 2,000 gram calorie a day is used for general nutrition advice .

A food thermometer reading 198°F is inserted into pork chops in a slow cooker

Credit:Jason Donnelly / Food Stylist: Holly Dreesman

Pork chops being seared in a skillet on a stovetop

Credit:Jason Donnelly / Food Stylist: Holly Dreesman

Bowl of mashed potatoes with a masher inside

Credit:Jason Donnelly / Food Stylist: Holly Dreesman