Slow Cooker Pepper Pork Chops

Total Time:
14 hr 40 min
Prep:
20 min
Inactive:
8 hr
Cook:
6 hr 20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
Directions
Watch how to make this recipe

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.


CATEGORIES:
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
YOU MIGHT ALSO LIKE
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: http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-pepper-pork-chops-recipe.html?oc=linkback 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
Really good. I cooked on low for 7 hours instead of cooking on high and then changing to low. item not reviewed by moderator and published
This is my second time making this. The first time I did add the kosher salt after drying the chops from the brine and I found them to be way too salty. I omitted the kosher salt this time before browning and they were perfect. Such a delicious recipe! item not reviewed by moderator and published
VERY tender and moist. I was nervous about some reviews saying they were too salty so did not rub them with salt before browning. The cooked a LOT faster than the recipe indicated - only 1.5 on low after turning down the heat. Good thing I checked otherwise we would have had pork mush. I thickened the juice and added mushrooms to make gravy. Family loved them. item not reviewed by moderator and published
Our two boys are very picky. 15 and 18 year olds. Not a fan of pork anything. First bite they said, wow, I don't think I ever heard them say it before. anyways its easy and excellent. I would serve it for dinner party. Marblehead, MA item not reviewed by moderator and published
I also used fresh apple since that's all I had. Delicious. All I would change is to add a bit of cayenne to spice it up a bit and at least double the onions, I love onions with pork. Simple to make and makes the house smell delicious! item not reviewed by moderator and published
I cannot believe how tasty this dish is! I never write reviews, but after serving this to my family with major compliments, I had to! The flavor is wonderful. The only thing I changed was using fresh apple instead of dried apple. This is a winner! Thanks Alton! item not reviewed by moderator and published
Absolutely delicious! After reading the reviews I didn't add the additional salt. Couldn't find dried apples so used Granny Smith s instead. We all loved it! Would recommend and am definitely going to make again item not reviewed by moderator and published
Delicious, moist, tender. -After thoroughly rinsing off the brine & drying, I sprinkled on only a pinch of salt. The end results were pushing the salty threshold, but not unpleasantly imo. -Low on black, substituted 2Tbl green peppercorns Got away with: -No apple, fresh apricots instead (3oz after split to remove pit, & sprinkled 1Tbl sugar on them to make up for the sugar that'd be concentrated in dry fruit. Could spread the apricots like paste over finished chops (looks rather fancy-shmacy. -No ice. Used ~13c cold water & put in fridge to cool b4 adding chops. -No bag for brine--used a 14c, sealable plastic container (the chops floated enough to have space between them, but not enough to float to the top -Cooked on low the entire time Recommendation: DO NOT reduce salt in the brine--brine won't be able to do its job. Rinse the brine off well & reduce/eliminate the other salt, but if you think meat on the salty side is unpalatable, don't make this recipe! item not reviewed by moderator and published
LOVED this dish. Possibly, those of you who felt it was too salty didn't use Kosher salt and rinse the pork chops properly or maybe brined it too long. I used 1 1/2 inch bone in as the recipe called for and dried apples. My crock pot cooks a little fast so I checked the pork chops at 3 hrs once on low and they were done to my taste. This was a winner for me! item not reviewed by moderator and published
Loved this. Used thickish boneless loin chops; brined as directed; rinsed; no more added salt. Used fresh apples. Served with mashed rutabaga (yellow turnip and put sauce over turnip. Next time will use lots more onions and apples to have more sauce. Yum. Nice and peppery. item not reviewed by moderator and published
My husband is a very meat and potatoes type of guy and this is one of his favorite recipes! The first time I made it, I used thinner cut bone in pork chops and they were very flavorful. Recently, I started using very think about 1 1/2 inches think, and they don't absorb as much flavor. I personally would go back to the thinner 1/2 inch ones, but my husband prefers the thicker cut. All in all, it is an EXCELLENT recipe! item not reviewed by moderator and published
This is one of my all-time favorite weekday meals! A little bit of prep is well worth this yummy, hearty dinner. Well done, Alton and team!! item not reviewed by moderator and published
Caught the comments on the salt. Be sure to rinse the meat and don't put salt on prior to browning. I used 1 1/2 inch boneless pork chops and cooked low for 6 hours in the crockpot. They were tender and moist. Next time I will double the apples and the onions so I can have some in every bite with the meat. I won't use the thyme. It over powers the other flavors. item not reviewed by moderator and published
I made this last week, it was so good the family requested it again. Both times, I've used boneless pork loin chops and doubled (or more the number of chops. For those who find it too salty, are you using kosher salt? It's course and less salty than table or sea salt and there really is no substitute. I also found that rinsing under cool running water while rubbing each chop with fingers until the slipperiness rinses off is key. I didn't add any more salt at all. We really liked the apple flavor so much that, this time, I replaced the chicken broth with an equal amount of apple cider. Absolutely fantastic with rice (to pour some of the cider-y broth over and a side of steamed broccoli. item not reviewed by moderator and published
This is my favorite food hands down now. I don't know why people would give this less then five stars because it is perfect. I take the liquid it was cooking in turn it into gravy for the chops and mashed potatos item not reviewed by moderator and published
This recipe is wonderful !! I have made it with boneless country style style pork ribs.My daughter made it for her family and even her 8 year old loves it There are endless possibilties on what meat you could use. I want to try it with a beef and pork roast together. I didn't have dried apples so I used chunks of red delicous . Thank you so much item not reviewed by moderator and published
Outstanding! My husband and I were delighted. item not reviewed by moderator and published
I forgot to rinse the porkchop after brining and still used the full amount of salt but 1/2 tbsp of pepper. For us the salt was just right because we ate it with rice. Next time, I will try 1 tbsp of pepper. I baked it cover at 350 for 2 hours and it turn out good. item not reviewed by moderator and published
Good! If you are at all sensitive to salt, ditch the 2 tbsp before browning completely. Pork is naturally salty and the brine does an excellent job of adding flavor and moisture. I did go with the 1 tbsp pepper and we had no problems with heat/spice level. Maybe double check that your grinder is on course. I have a variable cook pot rather than a slow cooker which did a grand job of going to far on my apple and onion caramelizing next time I'll just roast in the oven at 350 for 1.5 hrs and then 200 for 3-4 hours. Will probably also try for super thick cut but boneless porkchops. The flavor was great but we don't have a local butcher and our local meat counter, not so great. item not reviewed by moderator and published
Really disappointing. I followed the recipe to the letter except I used boneless pork loin chops instead of bone-in because that's all I had. The chops turned out very stringy, tough and dry and virtually flavorless. I think Alton is focusing on more healthful recipes which is all well and good, but these chops are a loser. The only way we could tolerate the leftovers was to add barbeque sauce to give them some flavor. item not reviewed by moderator and published
Absolutely excellent! I have a lap band, and getting in enough protein is tough - and so were my pork chops until today. I did cut the salt in half based on other reviewers who claimed it was too salty, and I also cut the pepper in half because I'm just not a big fan of pepper. I also used fresh apples as suggested by another reviewer. The big difference is that because of time constraints, I did not use the crock pot. I put the chops on top of the apples in a corningware baker with a lid and baked them for 1.5 hours at 300 degrees. Tasty AND tender enough for me to eat them without them getting stuck in my band! Thanks, Alton! item not reviewed by moderator and published
Sorry Alton, this one was a miss. The chops were too salty to eat. I wasted four beautiful bone in chops :( item not reviewed by moderator and published
This recipe was relatively easy and the flavors were pretty good, the salt completely overwhelmed the dish. By the time it was done cooking, these chops tasted almost like ham because of the extreme amounts of salt. While I think Alton's great and love his show, I probably won't be trying this recipe again soon. item not reviewed by moderator and published
Delicious. My 13 year old daughter...very picky eater said "This is the best dinner we've had this year" (and I am a pretty good cook item not reviewed by moderator and published
These were awesome! Based on the reviews, I cut the salt and pepper for the marinade in half. I also used low-sodium broth. The meat was NOT dry, very very tender and delicious, but because it is pork and tends to be a drier type of meat, I decided to make a gravy from the leftover juices in the crockpot. I took the chops out and put the juices in a pot and added a cornstarch and water mixture to it once I got it boiling. The pork with the gravy was just amazing. Will definitely make again. Oh and one other thing, I cooked it on LOW the entire time and never switched to high because I wanted to make sure the meat stayed tender. item not reviewed by moderator and published
Great every time! A nice change to my usual baked mushroom chops or breaded chops. I don't usually brine the chops, it is not necessary if you use pork chops with a decent amount of fat and you are going to cook them all day in a broth. Just start with the browning step. Also, I never have dried apples, so I use fresh. They turn to mush, but who cares? The pork chops taste wonderful. item not reviewed by moderator and published
My husband loved it. I do not personally like pork chips but my husband couldn't get enough! I could not find dried apple slices at my store so I used dried pears instead and added about 3 fresh apples to the recipe. This recipe was a lot of work but it definitely seemed worth it! item not reviewed by moderator and published
Very good pork chops, meat was falling off the bone. I followed the recipe, except for the 2tsp of salt, accidentally missed it and just did pinch of salt on each side of the pork chops. I also shortened the slow cooker time by 1 1/2 hours on the low heat time. Mostly because not all slow cookers are the same and you have to know your slow cooker (still learning mine on how it behaves. item not reviewed by moderator and published
These pork chops were amazing and delicious. I did cut the pepper in the brine in half as well as the pepper in the onion mixture. I left the salt as the recipe called for. I also used 3 fresh apples. cut in large chunks, in place of the dried apples, next time I will use more than 3. The meat did fall off the bone which made it tender and very juicy from the broth, apples and onions. I served this with collared greens and corn. item not reviewed by moderator and published
These were pretty good. As another reviewer noted, they were definitely fall-off-the-bone tender, but the meat itself was dry. That's just the nature of pork chops, though. I'd make this again - although it takes a while to cook, it's a tasty fall meal with little active prep time. I served it with garlic mashed potatoes and roasted brussels sprouts, to positive reviews from my family. Also worth noting: I don't have a slow cooker, so I adapted the recipe for my dutch oven. I cooked the chops for 90 minutes at 300 degrees, then 5 hours at 200 degrees. item not reviewed by moderator and published
I understand that these are "pepper pork chops", but I found it way too "peppery" even when I had used only one half the amount of pepper called for in the recipe. Also much too salty even using less salt than called for. The meat was fall-apart tender after only 3 1/2 hours on low, much shorter than the recipe indicates. The overall taste was OK, but I would cut the salt and pepper further. Not sure that I would make this one again. item not reviewed by moderator and published
After soaking in a brine solution all night- rinsing and patting dry i was supposed to hit 4 measley chops with a whopping 2tsp of salt? No way it even LOOKED like too much salt. I entirely skipped this step and instead used a little (less than 1/2 tsp low sodium blend of Emeril Esscence I'd whipped up previously. I used unsalted veggie and chicken broths. I also cut the pepper in the second half of the recipe in half because a tablespoon felt too much even for a 'pepper' recipe. The meat was fall apart tender but a little on the dry side. It was as salty and peppery as beef jerky and yet that was not the result i was going for (the apples also tasted like beef jerky. Boo hoo-- i really didn't like this one. If you slow cook anything it'll be fall apart tender-- it doesn't need to soak in a salt lick overnight and get doused again with salt to do the trick. item not reviewed by moderator and published
My sister made these for my daughter and I last night. They were unbelievable! Fork tender and fell off the bone. I will definitely be making them myself! Thank you Alton. item not reviewed by moderator and published
i love this dish i used all low sodium veggie broth & chicken broth that might help with the salt but i thought there was a little too much pepper for my taste so next time im going to use less pepper! but very flavorful ! item not reviewed by moderator and published
First time I made a brine and I'm sold! These pork chops are super easy, and packed with tons of flavor. Was nervous when the slow cooking wasn't very aromatic, but was unfounded. Meat just falls off the bone. I can't wait to make this again. item not reviewed by moderator and published
Big hit at our house.... Made a roast tender moist instant awsomeness!!!!!!!! Followed the cooking times the same as the chops. Simple and yum! item not reviewed by moderator and published
This was a huge hit at our house. I'll be making these often. item not reviewed by moderator and published
Made this for the first time this week....SO good! The prep work is very easy, marinated in the brine overnight. I didn't have pork chops on the bone, so I used thick cut boneless chops. Still came out fork tender. Will be keeping this one in the recipe files! item not reviewed by moderator and published
These were a little too salty for my taste. The pork chop itself is falling off of the bone though! And you can taste almost every ingredient. I may try this again and hold back on the salt. item not reviewed by moderator and published
Loved this recipe! Totally worth the prep work! Can't wait to make it again! item not reviewed by moderator and published
These are a winner with my boyfriend AND my mother!! I've made these about 10 times and tried assorted fruit options when out of dried apple. My fave was a mango pit placed in the bottom of the crockpot! Also, I tend to deglaze with a touch of white wine. AND OF COURSE THE RECIPE IS ALSO PERFECT AS IS! item not reviewed by moderator and published
I've made this atleast a dozen times and my family loves it! my husband is very picky and if he likes it you can't go wrong. The chops always come out fall off the bone tender. My all time fave way to cook chops! item not reviewed by moderator and published
So delicious and it made the house smell so good while it was cooking away. The only pain was rinsing after the brining step, but it was well worth it. The meat had so much flavor and was so tender that the bones were left in the cooker upon removing the chops. Definitely a keeper. Followed the recipe to a tee. item not reviewed by moderator and published
my family loves this recipe i will use it again & again item not reviewed by moderator and published
I love too cook and I love to try new recipes, but this was a disappointment. I read the reviews beforehand, so made sure to follow the recipe to the letter using Kosher salt as indicated. The chops were much to salty (tasted like unsmoked ham) and were not really as tender as I expected them to be for as expensive a cut a meat as the chops were. The apple slices were just gummy blobs of salt. A good way to ruin expensive pork chops!!! item not reviewed by moderator and published
Very very good! I will use a brine every time I make pork chops from now on, what a difference it makes! The pork chops were juicy and fell off the bone! item not reviewed by moderator and published
The best pork chops I've ever tasted. I have a dual chamber slow cooker, and I cook the chops in one side, and apple orange cranberry sauce in the other. Makes an excellent alternative holiday meal with so little effort. item not reviewed by moderator and published
These pork chops were fantastic, except for the fact that they were a slightly too salty. My husband thought they were fine, but I prefer less salt. (And yes, I did use kosher salt. The chops were all natural, so no added salt solution. I followed the recipe exactly.) Next time I will cut back on the salt in the brine. Also, they were done a little before the recipe indicates. This is definitely my new recipe for pork chops. Follow the reccomendations of all the reviewers and use less salt. item not reviewed by moderator and published
I had to sign up on the website just to write a review of this recipe. Loved it! It's the first Alton Brown recipe I ever tried. Knowing Alton, I followed directions to the tee (with the exception of halving the amount of salt in the brine, per the recommendation of other reviewers…thanks! Oh, I also added red chili powder and garlic powder to suit our spicy palates. This recipe does not disappoint. It's luscious. A must-have in your slow cooker repertoire. item not reviewed by moderator and published
Loved the apples in this dish. I also cut down on the salt and it was perfect. item not reviewed by moderator and published
These chops are only O.K. But because they were only O.K, I needed to use them up so I shredded them roughly (leaving some semi-medium chunks) and mixing it into Giada's "Linguine w/ Butter, Pecorino, Arugula and Black Pepper". This combination may seem weird but it's ever so good. It's one of my husband's favorite meals. item not reviewed by moderator and published
This is a lovely dish. I, too, cut back on the salt, however, the apples are a must. Don't try it without. Very tasty. item not reviewed by moderator and published
I had made these several times before deciding to make them for my brother-in-law. I forgot that he did not like pork, but these chops definitely changed his mind. Now he asks for them every time he comes over! item not reviewed by moderator and published
Plain and simple, this is a truly tested recipe, and I found no room for improvement! Especially for those of us who are putting in long days at work, to be able to come home to this kind of dinner with no actual cooking time on your end... BIG bonus! item not reviewed by moderator and published
Tender, moist and flavorful! Definitely a Must Make. I did back off the salt by about a third after reading the reviews and since I couldn't find a no salt added broth (what I prefer) and it turned out needing a bit more salt in the end. Brined all night. Couldn't find dried apples so used fresh instead. They disintegrated but made the sause so sweet and delicious. This is aonther great recipe from Alton! item not reviewed by moderator and published
My husband almost cried with happiness when I made him these pork chops! Great flavor and wonderful texture. This wasn't exactly effortless, but it was worth it! item not reviewed by moderator and published
I made this dish with 1/2 the salt and it was fantastic! Now I'd like to make it for a party of 50 people. I prepared this in the oven and it was bland and unremarkable. How do I get the slow cooker richness in the oven? item not reviewed by moderator and published
Everything went as planned for the recipe. Was delicious and glad I didn't substitute the dried apples. They added so much flavor. May add this to "I'll serve it to company list" As for doubling the recipe, I am sure you can do it but you will need two slow cookers. I wouldn't try to overstuff the slow cooker as I barely fit the four chops into mine and you need some space for caramelization and air circulation. item not reviewed by moderator and published
I love this dish and it will be a new favorite in our house. I read the reviews about it being too salty but I used salt-free vegetable broth and I thought it was fine. item not reviewed by moderator and published
Just made it for me and my wife, it was the best. Next week I?m hosting a Big Brother 12 party. I have a large slow cooker. Can I get the same results from doubling everything??? item not reviewed by moderator and published
and AB is pretty clear that he prefers them to be brined overnight. There is no error in transcription. item not reviewed by moderator and published
I just rewatched the episode of Good Eats that this recipe comes from and Alton only brined the chops for 2 hours. Looks like this was transcribed incorrectly. item not reviewed by moderator and published
I was looking for a slowcooker recipe .. you know to save electricity and what do i get a nice complement from my husband who came home late from work. He said it is like a dish from a five star restaurant. item not reviewed by moderator and published
I was somewhat leery about this after reading the comments (too salty! too peppery!), but there were enough positive ones I decided to give it a try. Wow. I am SO glad I did! I followed the recipe to the letter except for substituting dried prunes for the apples. It turned out beautifully. The sauce had an incredible richness; I would have sworn it was a wine sauce! I served this over potato dumplings, and my guests were floored. GREAT recipe! One I will DEFINITELY keep making. item not reviewed by moderator and published
I love ALton Brown and have never had a bad result from one of his recipes. This was much, much to salty. Will try it again without using the overnight brine. The ingredients look like they will be wonderful , minus the salt item not reviewed by moderator and published
I made this recipe using the overnight brine and without the overnight soak and both came out okay. I believe the recipe has a little too much salt for my taste so I cut back on it when I make it. item not reviewed by moderator and published
My wife & picky daughter gave this a thumbs up. Followed exactly except used a fresh Granny Smith instead of dried apple (and all chicken stock, no vegetable stock). The apple did dissolve away. I used a hand blender at the end to make a sauce- no starch added, but turned out pretty thick. I may play around some with the seasoning in the future, but love the technique. item not reviewed by moderator and published
This is the best way to eat pork chops! They are beyond tender - I usually have to use a spoon to retrieve them from the slow cooker because they fall apart. I didn't find them too salty when done as written, but I got in the habit of not re-seasoning them when I brown them and didn't miss any flavor at all. I also started substituting an extra sliced onion for the apple for picky eaters, and because I can't get enough of those yummy onions! This is perfect with some mashed potatoes to soak up the extra juice. The changes I made are just my family's preference - the recipe as written merits the 5 star rating. I love these! item not reviewed by moderator and published
I've made these pork chops twice. The first time they were way too salty! I thought perhaps I hadn't rinsed them off enough and decided to give them another try. The second time I made sure I really rinsed them and came out with the same result. I managed to save the disaster by cutting up the meat, adding veggies, water and noodles to make a soup. The next time I make the pork chops I'll cook them in the slow cooker with the apples, broth and onion minus the brining. item not reviewed by moderator and published
Just curious if the people who found this too salty are using "Kosher" salt. Kosher salt is not as salty as table salt. If you use table salt, it will definitely be too salty. item not reviewed by moderator and published
This dish wasn't flavorful and way too salty. I'm not sure why the recipe called for 1/2 cup of salt. If someone knows, do tell. I'm sure Alton Brown explained it on the episode but I missed it. item not reviewed by moderator and published
I made this reciper for Valentines Day and it was ok. Doing the pork chops in the slow cooker was great. They were juicy and tender and fell right off the bone but I was uninpressed with the flavor. Next time I may play with a different spice or sauce. item not reviewed by moderator and published
The ice in the brine is to cool it back off after heating it all to dissolve. You dont want to add the meat right away or it will start to cook and not brine. The 1lb of ice = 1pint of water so it also helps dilute the solution a little else it would be too strong. item not reviewed by moderator and published
It was a little salty.. I would cut the salt down next time....we used beef instead like he suggested on the program.....tasted great except a little too salty..we don't use much salt around here so we are more senistive to the salt.... I will make it again using 1/3 cup kosher salt..instead...the peppery taste was great... item not reviewed by moderator and published
It was bland and the pork lost its flavor and was tasteless. Certainly wasn't necessary to brine as the meat was fallling apart and couldn't be dry in all that sauce. item not reviewed by moderator and published
I went ahead and rated it because knowing Alton's reputation for creating really good eats, I just guessed it would be OK. Anyway, I want to try this recipe but I'd like to know if anyone can tell me what the ice is for. I have brined stuff many times and have never used ice in the brine. Anxiously waiting for a reply before I go out shopping for ingredients. Thanks! Betty item not reviewed by moderator and published
I made these pork chops by following the recipe exactly. I was concerned about saltiness based on others reviews, but the season was right - not too salty and not too peppery. Highly recommended. item not reviewed by moderator and published
I tried this recipe tonight and I have a very very picky eater. He won't eat anything that is not easily identifiable AND he quizzes me on what is in everything I make that isn't fried meat. I made this and he raved about it! It's on the keeper list. It was a bit salty but I think just not salting the chops prior to cooking or reducing the added salt will help. I may also try adding apple juice instead of apples as suggested in another comment. item not reviewed by moderator and published
My husband is a fan of Alton so I wanted to try this. I could not find any dried apples, looked in 3 different stores. so I just left them out. I am a fan of brining, especially pork chops, and have never have a "too salty" experience. When I pulled the chops out, they were so tender they fell apart! I used the liquid to make a really tasty gravy. item not reviewed by moderator and published
The ages in our house range from 9-90. Everyone gobbled these chops down and wanted more. Grandma was even able to eat this recipe. She said it "melts in my mouth". I brined for 4hours put in the crock pot at lunch time and it was ready and delicious by the time everyone got home, item not reviewed by moderator and published
When brining pork, use apple juice for the liquid. It will not make the pork sweet and cuts down on the salty. Since it's a brine, you don't have to use the "best" juice. item not reviewed by moderator and published
First, the family loved this recipe. I made some modifications, but stuck to the basic recipe. I didn't brine the chops before browning (didn't have time). I didn't use dried apples, but used fresh, peeled Granny Smith apples instead. I sauteed the apples along with the onions. When the chops were falling-off-the-bone done, I decided to thicken the sauce (mine was very thin -- like a soup). I removed the chops and bones and scooped out a bit of the onions and apples. I then used an immersion blender to puree the remaining apples and onions until smooth. I transferred the mixture to a saucepan and boiled it down about 1/3. I thickened it with a little cornstarch and water and served it over the chops/apples/onions. Otherwise, it was exactly the same! ;) P.S. I agree with all the comments about seasoning. The type of chops, broths (remember -- veggie & chicken), and choice of spices are all going to affect the final flavor outcome. I think most people who thought the dish too salty probably used table salt and not kosher or sea (large grain) salt, and those who thought it was too spicy probably used regular dusty table pepper instead of grinding whole peppercorns fresh (again, larger pieces). item not reviewed by moderator and published
The chops came out moist and tender, but my husband and I were extremely disappointed by the taste. We are not picky eaters, but neither one of us liked these. I will definitely try slow cooker chops again in the future, just not this recipe. item not reviewed by moderator and published
The only thing I changed was to add one pound sliced button mushrooms which I sauteed after browning the chops until they were nicely browned and placed them on top of the chops. Otherwise, I followed the recipe as written. Do not be afraid of the salt brine. Be sure to use Kosher. In the end it was seasoned perfectly...maybe a tad too peppery for me, but my husband said they were the best pork chops ever. The next time I'll probably add more apples. The only ones available came in a 5 oz. bag and that definitely wouldn't be too much. Another great recipe from Alton Brown. Thank you! item not reviewed by moderator and published
I have made this recipe several times and I think it's better every time ! Neither time did I experience the "too salty" problem that many others have had. Do yourself a favor though and make extra onions & apples, you'll want more. My only criticism would be they should notate in BOLD that the chops need to soak overnight, otherwise you read this in the morning and are hoping to make them for dinner and you can't. A MUST TRY... item not reviewed by moderator and published
Pork cooked in the slow cooker can be very dry and unappealing. These pork chops are great - very moist and flavorful. I love having a go to recipe for a busy work day. I read the reviews and saltiness was raised as a concern. Keep in mind that the salt in vegetable broth can vary from brand to brand and that may contribute to the final amount of salt in the dish. If you are concerned about the salt, use water or unsalted chicken or vegetable broth in the brine - that is what I did and the final product was not too salty. Alton never fails to give me great recipes for my family. item not reviewed by moderator and published
I did use kosher salt and still found this recipe to be too salty. While my famiy did eat the chops without too much complaint, I probably will not make tihs recipe again. item not reviewed by moderator and published
I did not marinate my chops in the brine, as I thought they would be too salty. Instead of using a slow cooker, I browned them first and then cooked them slowly in a 300 degree oven, covered, for a few hours until they were very tender. I imagine there would be more liquid in the slow cooker, so if you want more juice, add more chicken broth while it is cooking. The apple/onion mixture was outstanding...next time I would make more of it. Love the hint of thyme, but I did not use as much pepper as the recipe called for. I usually bake fresh apples with pork, but the dried apples added a sweetness and a concentration of flavor that was just delicious! This is a winner! Thank you, Alton. item not reviewed by moderator and published
Very easy, manageable recipe with room for experiment. I decided I wanted to do something other than BBQ ribs, so I gave this a whirl. Ribs were amazingly tender, fall off the bone tender, and the pepper was dominating, but not overwhelming. I will definitely try this for other meals (lamb chops would be good). Fresh apples also worked very well, as I didn't have dried on hand. Delicious. item not reviewed by moderator and published
The pork chops were fine, but make sure and put the amt of salt it says in the recipe on the pork chops. We thought it was too little and added more and it ended up having way too much salt. Overall they're OK--nothing I would make again. item not reviewed by moderator and published
Same here-- I accidentally used table salt instead of kosher salt, which is only about half as strong.  item not reviewed by moderator and published

This recipe is featured in:

Slow-Cooker Meals