General fitness, health and nutrition · Public discussion

Slow Cooker Pepper Pork Chops

Started by Terry Pogue · · Last activity · 1 post · 141 views

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General fitness, health and nutrition
Published
24 May 2007
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24 May 2007
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Terry Pogue
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  1. Slow Cooker Pepper Pork Chops

    Serves 4
    Recipe By: Alton Brown

    2 cup vegetable broth
    1/2 cup kosher salt
    1/2 cup light brown sugar
    2 tablespoons black peppercorns -- slightly crushed
    1 pounds ice
    4bone-in pork chops (1 to 1 1/2-inch thick)
    2 teaspoons kosher salt
    3ouncesdried apple slices
    2 tablespoons olive oil
    1 large onion -- julienned
    1 1/2 cup chicken broth
    1 tablespoons coarsely ground black pepper
    1 teaspoons 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.

    Prep Time: 20 minutes
    Inactive Prep Time: 8 hours
    Cook Time: 6 hours 20 minutes
    Yield: 4 servings

    Exported from A Cook's Books -- Recipe management for Macintosh

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