Slow Cooker Pepper Pork Chops

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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.

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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!

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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!!

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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.

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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.

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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

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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

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Outstanding! My husband and I were delighted.

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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.

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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.