Slow Cooker Pepper Pork Chops

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Picture of Slow Cooker Pepper Pork Chops Recipe 1 Video | Photo: Slow Cooker Pepper Pork Chops Recipe
Rated 4 stars out of 5
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  • Read 193 Reviews
Total Time:
14 hr 40 min
Prep
20 min
Inactive
8 hr 0 min
Cook
6 hr 20 min
Yield:
4 servings
Level:
Easy
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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

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.

SERVES 4; Calories: 347; Total Fat 17 grams; Saturated Fat: 4 grams; Protein: 24 grams; Total carbohydrates: 24 grams; Sugar: 18 grams; Fiber 3 grams; Cholesterol: 77 milligrams; Sodium: 4,150 milligrams

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Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 193 reviews

  • on June 05, 2013

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    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!

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  • on March 20, 2013

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    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.

    people found this review Helpful.
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  • on March 10, 2013

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    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!

    people found this review Helpful.
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