Ingredients
- 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
Preparation
- 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)