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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