Mississippi Pork Chops

4.8
(4)
4 Reviews

Tangy pepperoncini peppers liven up pork chop dinners.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

Southern Living's editorial guidelines
Published on August 21, 2023
Southern Living Mississippi Style Pork Chops with mashed sweet potatoes and garlicky green beans
Photo:

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely 
Active Time:
25 mins
Total Time:
35 mins
Servings:
4

The hallmark of this Mississippi-style dish are the jarred pepperoncini peppers. Acidic, spicy, and a little sweet, they transform pork chops into a tangy and tasty weeknight supper. (They also star in the famous Mississippi Pot Roast, which inspired this pork chop recipe.)

Aside from the peppers, a handful of pantry items like a packet of buttermilk ranch dressing mix, beef stock base, and an onion, season this deeply savory dish. (You can use one crushed beef bouillon cube instead of the beef stock base if you can’t find the latter at your local grocery store.)

Thick-cut pork chops are certainly the way to go for this recipe, as they’re less likely to overcook after a brief and gentle trip to the oven. On the side, we pair the chops with sautéed green beans tossed in a quick garlic oil and topped with lightly fried garlic chips as a bonus (full recipe below). Then we finish the dish with extra peppers for additional heat, and lots of chopped fresh herbs for an extra pretty presentation. 

Ingredients

  • 4 (10-oz., 1- to 11/4-inch-thick) bone-in rib-cut pork chops

  • 2 tsp. buttermilk ranch dressing mix (from 1 [1-oz.] envelope)

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 2 Tbsp. canola oil

  • 1/4 cup unsalted butter

  • 1 small red onion, thinly sliced (about 2 cups)

  • 1 cup jarred pepperoncini salad peppers, plus 1/2 cup liquid from jar, divided

  • 2 tsp. jarred beef stock base (such as Better Than Bouillon)

  • 2 tsp. cornstarch

  • 1/4 cup finely chopped mixed fresh herbs (such as parsley, dill, and/or chives), plus more for topping

Directions

  1. Preheat oven to 350°F. Sprinkle pork chops evenly on both sides with ranch dressing mix, salt, and pepper. Heat oil in a large cast-iron skillet over high until smoking. Add pork chops, and cook, turning occasionally, until lightly browned around the edges, about 8 minutes. Transfer pork to a plate, reserving drippings in skillet; do not wipe skillet clean.

  2. Reduce heat to medium-high. Melt butter in drippings in skillet. Add onion, and cook, stirring often and scraping up any browned bits on bottom of skillet, until onion softens slightly, about 4 minutes. Remove skillet from heat.

  3. Whisk together pepperoncini liquid, beef stock base, and 1/2 cup water in a small bowl. Return pork to skillet; add pepperoncini peppers and liquid from jar mixture.

  4. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 140°F, 10 to 12 minutes. Transfer pork to a large platter, reserving gravy mixture in skillet.

  5. Bring gravy mixture to a simmer over medium-high. Whisk together cornstarch and 1/4 cup water in a small bowl. Stir cornstarch mixture into gravy. Cook over medium-high, stirring often, until thickened, about 2 minutes. Stir in herbs. Spoon over pork chops; sprinkle with additional herbs. Serve with Mashed Sweet Potatoes and Garlicky Green Beans.

Garlicky Green Beans

Heat 2 Tbsp. each unsalted butter and olive oil in a large skillet over medium-high. Add 1 lb. trimmed fresh green beans, and cook, stirring often, until tender-crisp, about 4 minutes. Add 2 Tbsp. thinly sliced garlic and 1 tsp. kosher salt; cook, stirring often, until garlic is light golden brown, about 2 minutes.

ACTIVE 10 MIN. - TOTAL 10 MIN.- SERVES 4

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