Mississippi Pork Chops
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.)
Ingredients
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4 (10-oz., 1- to 11/4-inch-thick) bone-in rib-cut pork chops
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2 tsp. buttermilk ranch dressing (from 1 [1-oz.] envelope)
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1 tsp. kosher salt
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1/2 tsp. black pepper
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2 Tbsp. canola oil
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1/4 cup unsalted butter
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1 small red onion, thinly sliced (about 2 cups)
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1 cup jarred pepperoncini salad peppers, plus 1/2 cup liquid from jar, divided
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2 tsp. jarred beef stock base (such as Better Than Bouillon)
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2 tsp. cornstarch
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1/4 cup finely chopped mixed fresh herbs (such as parsley, dill, and/or chives), plus more for topping
Directions
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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.