MISSISSIPPI PORK CHOP CASSEROLE
Juicy pork chops baked in a rich, tangy Mississippi-style sauce with ranch, au jus, butter, and zesty pepperoncini—full of bold flavor in every bite!
PREP & COOK TIME
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6
INGREDIENTS
- 6 boneless pork chops
- 1 (1 oz) packet ranch seasoning mix
- 1 (1 oz) packet au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice
- 3 cups thinly sliced potatoes
- 1 small onion, sliced
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
INSTRUCTIONS
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Layer the sliced potatoes and onions evenly at the bottom.
- Season lightly with salt and black pepper.
- Place pork chops on top of the potato layer.
- Sprinkle ranch seasoning and au jus mix evenly over the pork chops.
- Add slices of butter on top.
- Scatter pepperoncini peppers around the dish.
- Pour pepperoncini juice evenly over everything.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes until the pork is tender and slightly golden.
- Let it rest for a few minutes, garnish with parsley if desired, and serve hot.
PRO TIP
For deeper flavor, sear the pork chops for 2–3 minutes per side before baking. This creates a rich, caramelized crust that takes the dish to the next level!