Slow Cooker Pepper Pork Chops

Total Time:
14 hr 40 min
20 min
8 hr
6 hr 20 min

4 servings

  • 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

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.

View All

Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.5 211
Perfect! I used fresh apples and it was delightful! The excess sauce makes a wonderful base for soup! Love this dish! item not reviewed by moderator and published
These were way too salty! And I even skipped the step of salting after rinsing from the brine. Very disappointing. item not reviewed by moderator and published
Fantastic! I've used this recipe several times to make bone-in thick cut pork chops. As others have suggested, I do not salt the chops after the initial brining. I've also used fresh and dried apples in the recipe but since I do not serve the chops with the apples it doesn't make any difference. If I made a gravy I'd toss the liquid, apples, and onions in a food processor. A few months ago my adult son told me that he didn't like pork chops. I made these chops last weekend when he was home for a visit and he loved them so much that he asked if he could take the leftover chop home. He's also very sensitive to salt and didn't find the chop too salty (remember to rinse after brining). Thanks, Mr. Brown! item not reviewed by moderator and published
A bit time-consuming but a very tasty weekend meal. The pork chops pretty much disintegrated, but that was fine; we'll get about 6 meals out of it rather than 4! Next time I would try cooking on low for 8 hours instead of changing the temperature (as other reviewers have suggested) so that it could be made on a work day. I followed the recipe exactly, except that I didn't have kosher salt on hand so I brined with 1/4 cup fine sea salt and didn't salt again before browning. We didn't find it too salty this way, so I'd probably do that again. Nice pepper flavor without being overpowering. You can make a nice sauce from the drippings--it's bit sweet though, from the apples, so my fiance didn't care for it as a gravy on his mashed potatoes. You do end up with a lot of liquid though, so I would recommend reducing it to serve on the pork. Read more at: item not reviewed by moderator and published
Very good pork recipe. I changed it up a little by using fresh apple and thinner pork chops. Mine didn't come out looking like a chop because the thin pork chops shredded but they tasted great. item not reviewed by moderator and published
Holy Moley was this ever good. Tender, pepper-forward as advertised but well-balanced. Mine was a little salty, probably as a result of my chops being a little thinner -- I'd use less or even no salt after the brine. I also subbed fresh Granny Smiths. They disintegrated but left their flavor behind. I'll do that again, in part because I don't generally have dried apples. Finally, I converted from slow cooker to a Dutch oven at 325 with a ratio of 1/2 the indicated time on high and 1/4 the indicated time on low for a total of 1 hour, 50 minutes. That was perfect. item not reviewed by moderator and published
Amazing! One of the tastiest meals! Only changes I would make: I would use 2 onions instead of 1 : I did not use ANY additional salt on the chops : my chops were done in 4 hrs on low : I thickened about 8 oz of the juice for a gravy. Honestly, the best pork chops I've ever had! item not reviewed by moderator and published
Time consuming but well worth it. Delicious! item not reviewed by moderator and published
Truly outstanding. My kids never really cared for pork chops ( usually too dry -grilled) , but this is on a whole different level. These were tender and succulent . Wow. item not reviewed by moderator and published
Excellent. Due to time constraints, I only brined for 3 hours and cooked on high for 3 hours. Cut the salt considerably. They still came out moist and tender. My Hubbin loved them! Thanks AB item not reviewed by moderator and published

This recipe is featured in:

Slow-Cooker Meals