Ingredients:

  • 4 Bone-in Pork Chops (1 to 1.5 inches thick)
  • 1 tbsp Neutral Cooking Oil (e.g., Vegetable or Canola)
  • 1 packet (approx. 28g) Ranch Seasoning Mix (dry)
  • 1 packet (approx. 28g) Au Jus Gravy Mix (dry)
  • 1/2 cup Whole Pepperoncini Peppers (approx. 120g)
  • 1/4 cup Pepperoncini Brine/Juice (60 ml)
  • 1/2 cup (1 stick or 113g) Unsalted Butter, cut into four pieces

Instructions:

  1. Pat the pork chops very dry using paper towels. Lightly season the chops with a pinch of salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 2–3 minutes per side until deeply golden brown. Transfer the seared pork chops directly into the bottom of the slow cooker insert.
  3. Scatter the whole pepperoncini peppers over and around the chops. Pour the 1/4 cup of pepperoncini brine (juice) over the meat.
  4. Evenly sprinkle both the entire packet of Ranch seasoning mix and the entire packet of Au Jus gravy mix directly over the chops and peppers. Try to ensure the mixture isn't clumped in one spot.
  5. Place the four pieces of unsalted butter evenly spaced on top of the pork chops and the seasoning mix.
  6. Cover the slow cooker. Cook on Low for 4 to 5 hours or on High for 2.5 to 3 hours, until the pork is fork-tender and reaches an internal temperature of 195°F – 205°F (90°C – 96°C).
  7. Remove the chops from the slow cooker and allow them to rest briefly on a cutting board (5 minutes).
  8. The liquid in the slow cooker is your gravy. If you prefer a thicker gravy, ladle about 1 cup (240ml) of the liquid into a saucepan, bring to a simmer, and whisk in a slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until thickened. Ladle the gravy generously over the rested pork chops before serving.