Heat a large skillet over medium-high heat. Add the pork chops and sear them for 1 minute on each side to achieve a light brown color. Do not fully cook them.
Place the seared pork chops in your slow cooker. Pour the entire jar of sliced pepperoncinis with its juice on top.
Sprinkle the ranch dressing and brown gravy mix over the pork chops, then place the stick of butter on top.
Cover the slow cooker with the lid and set it to cook on low for 6 hours.
Serve and enjoy your Slow Cooker Mississippi Pork Chops.
Notes
Browning the pork chops before slow cooking enhances the flavor.
If less juice is preferred, only use half the jar of pepperoncini juice.
This recipe is easily adaptable for quicker cooking - set your slow cooker to high and cook for 3 hours.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container.