Crockpot Whore: Mississippi Style Pork Chops

 

I want to share a recipe that can be used with a variety of meats. “Mississippi style” refers to a specific seasoning mix. This recipe was first made for a beef roast. I went with pork chops, because I had them in my freezer. And because I always like to take things to the next level, I jazzed up the traditional recipe a bit. 

INGREDIENTS:

THE MEATS

Two center cut boneless pork chops 

1/3 pound cube steak

EVERYTHING ELSE: 

1 packet dry gravy mix. Any flavor. I used onion gravy

1 packet Ranch dressing 

1 red onion

5 whole pepperoncini 

4 pads unsalted butter

1 heap of garlic

1/4 cup pepperoncini juice 

1/2 cup water

4 small potatoes 

2 parsnips quartered 

DIRECTIONS:

-Add pork chops to bottom of lightly oiled crock

-Spread the cube steak on top of chops

-Add pepperoncini juice and water

-Mix half the gravy packet and half the Ranch packet in a container and pour over meat mixture. Reserve your partial packets for later. 

-Place butter pads on top, spread out

-Put pepperoncini on top 

-Add potatoes, onion, and parsnips around the side of crockpot

-Turn crockpot on high for 1 hour, then low for 3 hours 

-After 4 hours, add the other half of the gravy packet and stir everything around to get potatoes and parsnips into the liquid 

-Turn to high for 1 hour, then low for 1-2 hours 

-After a minimum of 6 hours, turn the crockpot off and let everything sit for 1 hour to allow gravy to thicken 

 You will be left with a tangy and savory one pot meal. No knife needed. 

The parsnips added a nice sweetness to the gravy. You can adjust the heat by adding more or less peppers and juice. This had just a touch of spice. 

If you don’t like pork chops, try ribs, pot roast, chicken breast, or steak. Add any veggies you choose.