Slow Cooker Pepper Pork Chops

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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.

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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.

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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!

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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. 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 anymore 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. I added a bit of chicken bullion granules with the thyme and pepper so there was a little bit more salt there. Absolutely fantastic with rice (to pour some of the cider-y broth over and a side of steamed broccoli.

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Sorry Alton, this one was a miss. The chops were too salty to eat. I wasted four beautiful bone in chops :(

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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.

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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

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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.

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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.