PEPPER PORK CHOPS IN THE SLOW COOKER

By Vanetta

Ingredients

• 2 c. vegetable broth
• 1/2 c. kosher slat
• 1/2 c. brown sugar
• 2 tbsp. peppercorns, slightly crushed
• 1 # ice
• 4 bone-in pork chops
• 2 tsp. kosher salt
• 3 oz. dried apple slices
• 2 tbsp. olive oil
• 1 large onion, julienned
• 1-1/2 c. chicken broth
• 1 tbsp. coarsely ground black pepper
• 1 tsp. dried thyme

Preparation

Step 1

Combine the vegetable broth, ½ c. kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium heat. Cook just until the sale and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2 gal. zip top bag along with the mixture and seal. Place in plastic container and refrigerate overnight. Remove the chops from the brine, rinse and pat dry. Season on both sides with kosher salt and set aside. Place the applies in the slow cooker. Heat 1-1/2 tbsp. of the olive oil in a pan over medium heat. Saute the pork chops on both sides until golden brown. Once browned, place the chops into the slow cooker atop the apples. Add the remaining ½ tbsp olive oil to the pan followed by the onions and sauté until they begin to brown. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer 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.