Slow-Cooker Pepper Pork Chops


  • 2 cups vegetable broth
  • 1/2 coup kosher salt
  • 1/2 cup light brown sugar
  • 2 Tbsp black peppercorns, slightly crushed
  • 1 pound ice
  • 4 (1 to 1-1/2″ thick) bone-in pork chops
  • 2 tspn kosher salt
  • 3 oz dried apple slices
  • 2 Tbsp olive oil
  • 1 large onion, julienned
  • 1-1/2 cups chicken broth
  • 1 Tbsp coarsely ground black pepper
  • 1 tspn dried thyme


  • 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.

(courtesy Alton Brown :: Good Eats)

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