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Crockpot Mississippi Pork Chops Slow Cooked Flavorful Dinner
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0:00
Hello everyone. Welcome back to
0:01
Catherine's Plates. I'm Catherine. Today
0:03
I'm going to show you how to make
0:05
Mississippi pork chops in the crock-pot.
0:08
It is summer time. We need to keep it
0:10
cool in the house. So to do that, use a
0:13
lot of crock-pot recipes.
0:15
And I am going to be using a pan for
0:18
this recipe because we are going to sear
0:20
the pork chops. I'll tell you why here
0:22
in just a minute. Now, Mississippi pork
0:25
chops has the same kind of quality as
0:28
Mississippi pot roast, Mississippi
0:30
chicken. It means you can use any type
0:32
of meat for this recipe. We're going to
0:35
keep it mild today, or you can go up to
0:37
a medium heat, or you even can go up to
0:40
a hot heat if you like it like that. All
0:43
right, you guys. First thing we're going
0:45
to do is sear our pork chops. It locks
0:48
in flavor. So when it comes out of the
0:51
crock-pot, it just looks yummy. I've got
0:54
three very thick pork chops. You do want
0:57
some thick pork chops for this recipe,
0:59
okay? While it's cooking in the
1:00
crock-pot. If they're too thin, they may
1:03
overcook, and then you don't want that.
1:06
These are pork center loin chop boneless
1:10
thick, and they were $1.56 a pound. So
1:15
it came out to be $6.54.
1:21
Let's go ahead and sear these up. So in
1:23
a skillet over medium-high heat, we're
1:25
going to add 1 to 2 tablespoons of some
1:29
cooking oil. Now, I'm just using the
1:32
100% pure avocado oil.
1:36
One and two.
1:38
And then we want to season up our pork
1:40
chops. I got my pan heating up to a
1:43
medium-high heat. Now, I'm not going to
1:46
salt my pork chops because we've got
1:48
some other ingredients that have salt in
1:50
it, and I don't want to oversalt. So
1:52
we're going to be putting on some black
1:53
pepper,
1:57
some garlic powder.
1:59
This will just really help in making a
2:01
nice crust for the pork chops, too, to
2:03
give it that color and that sear that
2:05
we're looking for. And some onion
2:08
powder.
2:12
So, we'll just pat it in.
2:14
Now, once the skillet gets nice and hot
2:16
with that oil, I'm going to move these
2:17
off to the side here.
2:20
We're going to add in the pork chops.
2:22
I'm going to place them in seasoning
2:24
side down, and then we'll season in the
2:26
pan.
2:31
Place the meat towards the back side of
2:33
your pan.
2:35
That way it doesn't splatter you.
2:37
Get it situated and leave it alone.
2:45
Now, it'll just take about 2 to 3
2:47
minutes on each side
2:50
to get a nice crust going.
2:55
Black pepper,
2:58
garlic powder,
3:01
onion powder.
3:04
Y'all, there's going to be no slicing,
3:06
no dicing, no chopping of any vegetables
3:09
today. We're going to be making it
3:10
simple,
3:12
but keeping it full of flavor. Y'all
3:14
know Mississippi
3:16
in the Mississippi pot roast or
3:18
Mississippi chicken, then you know what
3:19
this is all about.
3:22
Flavor, flavor, flavor.
3:24
Now, I'll have a fun fact for you. Soon
3:26
as I turn these over, I'm going to tell
3:27
you what that fun fact is. Let's take a
3:30
peek.
3:32
Wee! Let's turn these over.
3:35
Yeah, that's what you're looking for.
3:36
Now, really quick, while I'm turning
3:38
these over,
3:39
I want y'all to know that if you need to
3:41
add more oil
3:42
to your pan, you can do that.
3:45
You don't want to dry these out
3:47
while they're browning up in our pan.
3:49
All right, leave them there for another
3:51
3 to 4 minutes. You don't want to be
3:53
pushing them around or it'll take off
3:55
that spice off the top of it. Leave them
3:57
there and let it pop off the pan
3:58
naturally.
4:00
Let me tell you that fun fact. I was
4:02
raised in Mississippi. From when I was a
4:05
very young girl until after I graduated,
4:09
I lived in the same city, Hattiesburg,
4:12
Mississippi, which is way south.
4:15
And I only had about 70 something people
4:18
in my graduating class. So, it was a
4:20
very small school that I went to, a very
4:23
small community. Everybody knew
4:25
everybody and I grew up that way. And
4:27
so, now I'm in big towns and it's like,
4:30
"Oh my gosh, you don't know anybody,
4:32
right?"
4:34
Yeah.
4:35
All right, we'll give those another
4:37
minute or two and we'll flip those.
4:39
We're going to take those out of the pan
4:42
and we're going to put them in a
4:42
crock-pot. Now,
4:45
we're going to get our crock-pot
4:46
prepared
4:48
and we're just going to spray it with
4:50
some nonstick cooking spray.
4:52
This is all natural. It's just the same
4:54
oil that I use for the pan and it's in a
4:56
bottle here and I just spray it
4:57
throughout. I'm using a 6-quart
5:00
crock-pot.
5:02
This recipe can go up to like six pork
5:05
chops if you want to do that, the thick
5:07
ones.
5:08
Spraying the crock-pot will help keep
5:10
those pork chops and everything else
5:11
from sticking inside of there. There's
5:13
not a lot of liquid that's going to be
5:14
cooking in here, so we need something to
5:17
prevent it from sticking.
5:20
All right, let's take a look.
5:24
They're done. Turn off the heat.
5:29
We're going to add them to the
5:30
crock-pot.
5:34
Now, you can certainly do this step
5:37
without searing it. You could just put
5:39
your
5:40
pork chops right out of the package
5:42
and into the crock-pot. But, I'm telling
5:44
you what, really, look at that.
5:47
Yeah.
5:50
All right, let's get everything else
5:51
ready. All right, let's Mississippi it
5:53
this up.
5:55
You're going to need one packet of au
5:57
jus gravy mix. This is 1 oz package.
6:03
We're going to sprinkle that on top of
6:05
the pork chops. Now, if you can find
6:07
gravy packets that have a little less
6:09
sodium, you can use that. I also have a
6:12
recipe on my blog, Catherine's
6:15
Place.com, where you can make your own
6:17
homemade
6:18
gravy
6:20
dry blend.
6:22
And if you do that, you can kind of keep
6:25
the salt very minimal. And also any
6:28
additives or preservatives that are in
6:29
the packet right here are not in what I
6:32
make on my blog, but I'm showing you all
6:35
the easy recipe today on just this right
6:37
here. So, we're going to sprinkle this
6:39
on top. Now, I am going to show y'all
6:42
how to make the gravy at the end of it
6:44
using what's in the crock-pot after this
6:46
is all said and done.
6:49
You can serve it up cuz this will be
6:51
best served over mashed potatoes, rice,
6:55
or cooked noodles.
6:57
All right, this is what I was using
6:59
right here, the au jus.
7:03
The next packet is going to be the ranch
7:06
dressing and a recipe mix.
7:09
This one is a 1 oz package also and
7:12
we'll sprinkle that in.
7:15
Now, again, I also have a recipe online
7:19
on my recipe blog, Catherine's
7:20
Place.com,
7:22
making your own homemade ranch seasoning
7:25
dry mix. And then you can use that. I
7:28
was out of that,
7:30
so I have to make some more. And we're
7:32
just going to sprinkle that on top of
7:34
the gravy mix here.
7:38
Don't mix anything in. Now, generally
7:41
when you're making anything Mississippi
7:42
style,
7:44
you're going to take a stick of butter
7:45
and you're going to put it right on top
7:46
of everything, on top of the roast or
7:48
that. But, when it's separate pieces of
7:51
meat, I like to take it the butter
7:54
stick, nice and cold from the
7:56
refrigerator, and then just cut it into
7:59
the tablespoons.
8:02
And then we'll just dollop that all over
8:05
the mixes inside the crock-pot.
8:09
Just like that.
8:11
All right. Let's put that all over.
8:16
So, we're just going to put it right on
8:17
top of the mixes.
8:23
This will help create some liquid in the
8:24
crock-pot.
8:30
Whoop. Okay, he wants to go there,
8:31
that's fine. Let him go there. We'll put
8:33
this one right there. There we go. Mhm.
8:36
Let's talk about the pepperoncinis.
8:39
These can be hot,
8:41
medium, or you can make it as mild as
8:44
you like for this recipe.
8:46
I got the whole ones, that way they can
8:48
just be pulled out easily at the end,
8:51
and that way my husband can enjoy them,
8:53
and I don't have to worry about little
8:54
bits of the these
8:56
pepperoncinis right here. That's what
8:58
they look like.
8:59
Now, the more you add in here,
9:02
the hotter it'll be. So, I tend to put
9:05
about three or four in there, and no
9:07
juice.
9:08
Now, the hotter you want it, you can add
9:11
more pepperoncinis, and then add about a
9:14
quarter cup of the juice around the
9:16
outside of the pork chops, they're not
9:18
on top, cuz you don't want to like wash
9:20
all of that gravy and ranch off of your
9:23
pork chops.
9:24
All right, so I'm going to add these to
9:26
the crock-pot.
9:29
I'll put one right there.
9:31
>> [sighs]
9:33
>> One right here. Just right in between
9:35
the butter pads.
9:37
Right there.
9:40
And then we'll put one right there. That
9:43
should be plenty. Thomas will eat the
9:44
pepperoncinis. I won't. But, it's not to
9:47
say that you can't use some banana
9:50
peppers in here. It's got a milder
9:52
flavor
9:54
and it gives it the same look.
9:57
That's what we're using.
9:58
Make sure you're not stirring anything
10:00
around in here. Just leave it just like
10:03
it is. The butter's going to melt and
10:05
then the pork chops are going to release
10:07
some fat on their own and that will
10:08
create some liquid in the bottom of the
10:10
Crock-Pot.
10:12
We're going to place the lid on.
10:14
We're going to cook this on low for
10:17
about 2 and 1/2 to 3 and 1/2 hours,
10:20
depending on the thickness of your pork
10:22
chops. But, you do want to reach an
10:24
internal temperature using your kitchen
10:27
thermometer to check your meat of at
10:29
least 145°
10:32
for the pork. Now, when I come back, I
10:35
am going to show you how we're going to
10:37
make that delicious gravy from what's
10:39
left in the Crock-Pot here.
10:42
All right, you guys. I'll be back. All
10:44
right, you guys, look at these. I did a
10:47
temperature check on all of them and
10:49
they were way above the 145, so we know
10:51
they are good to go. Now, I'm going to
10:54
pull these out and put them into a bowl
10:57
or a plate and then we're going to make
10:58
the gravy.
11:00
All right, now what I did was I've taken
11:02
off the gravy and the ranch on top of
11:05
the pork chops, left them into the pan
11:07
there. And then I'm just going to flip
11:08
these into a bowl.
11:10
That way we can get that nice gravy
11:12
going on.
11:16
There we go.
11:17
Now, what I'm going to do is in a small
11:19
dish, I'm going to add 3 Tbsp of
11:22
cornstarch.
11:28
And then we're going to add in about a
11:29
1/4 cup of water.
11:34
Take a fork and just blend this
11:35
together.
11:36
Then we'll take it over to the
11:37
crock-pot.
11:40
Add more water if you need it.
11:44
All right, I've just whisked the uh
11:46
gravy and the ranch up into that butter
11:48
and the oil that's in there.
11:52
I'm going to add in the cornstarch
11:54
slurry.
11:55
Added a little extra water so we can
11:57
have a little extra gravy.
12:00
And then I'm just going to blend this
12:01
together
12:05
until it's nice and thick.
12:08
Nice consistency there.
12:10
All right, we're going to pour this
12:11
gravy over the pork chops.
12:21
What do y'all think of my Mississippi
12:24
pork chops with that delicious gravy?
12:29
I'm going to slice this in and give it a
12:30
try for you.
12:33
Oh, yeah. Look how tender that is.
12:41
Slosh it in that gravy.
12:45
There's my bite.
12:49
Mhm.
12:52
That's a good pork chop.
12:54
Mississippi style. Now, just remember
12:56
you can cut your sodium
12:58
by using a no salted butter. You can use
13:01
low sodium packets of the gravy or the
13:04
ranch mixes.
13:07
And cut that sodium down on there. That
13:09
is very delicious, very tender. Guys,
13:12
thumbs up. Make sure you comment down
13:13
below. Don't forget to hype, share,
13:16
comment, and let me know what you think
13:18
of this crock-pot Mississippi
13:21
pork chops.
13:23
I was going to say roast and chicken.
13:26
This same recipe can used for all of
13:28
those meats. All right, you guys, I'll
13:30
see y'all on the next episode.
13:32
Stay cool this summer. Let me take
13:35
Thomas's bite. Oh, we forgot something.
13:38
There we go. Bye, you guys.
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