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Slow Cooker Pepper Pork Chops

Photo: Slow Cooker Pepper Pork Chops

TOTAL TIME: 14 hr 40 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 6 hr 20 min
 
YIELD: 4 servings
LEVEL: Easy

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 tablespoon coarsely ground black pepper
  • 1 teaspoon dried thyme
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Directions

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; Calories: 347; Total Fat 17 grams; Saturated Fat: 4 grams; Protein: 24 grams; Total carbohydrates: 24 grams; Sugar: 18 grams; Fiber 3 grams; Cholesterol: 77 milligrams; Sodium: 4,150 milligrams

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  • on March 08, 2012

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    I made these for supper last night and they were delicious. I will agree with marandu in that they were a bit salty. I used Kosher salt just like the recipe called for because I know that using that much table salt would be complete over kill, but I will definitely cut back on the kosher salt a little bit next time. Also, I couldn't get any dried apples at my local grocer so I used dried apricots and they worked perfectly. In the end I removed the pork chops from the slow cooker and thickened the sauce with a little corn starch and water and then added the chops back. The sauce was great over rice.

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  • on March 06, 2012

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    This recipe appeared to be very tasty and as a good hispanic, I love tasty dishes, so I prepared it this past weekend. The dish is very good, however, if you do not like very salty food, you must reduce the marinating salt amount and not add extra salt when slow cooking. It was overwhelmingly salty, however great in all other aspects. Would definitely prepare again, salt modified!

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