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Slow Cooker Pepper Pork Chops




Source of Recipe


Alton Brown, on The Food Network


Recipe Introduction


Really easy and delicious. These pork chops turn out tender and moist. Note that this is not a ‘throw it in the crock pot and go to work’ kind of recipe. You start the cooking at high for 1 1/2 hours and then go to low for 4 1/2. Also note that the chops are brined, so you'll need to start the night before.

The original recipe called for 1 T. of coarsely ground black pepper. After reading the responses to this recipe on the Food Network website, I scaled it down to 1/2 T. That was fine. Some of the responders also found that they needed to cut back on the salt (by half) in the brine, but I didn't and didn't find the chops salty at all.

I served this with Gratin Dauphinois, long cooked Italian green beans and poppy seed rolls.


List of Ingredients




2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1/2 tablespoon coarsely ground black pepper
1 teaspoon dried thyme


Recipe



Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

Serves 4.