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Slow Cooker Pepper Pork Chops Recipe

Slow Cooker Pepper Pork Chops

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (192)

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Average Rating:

Total Reviews: 192

Showing 51-60 of 192

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  • on June 27, 2010

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    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???

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  • on June 26, 2010

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    and AB is pretty clear that he prefers them to be brined overnight. There is no error in transcription.

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  • on June 26, 2010

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    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.

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  • on June 08, 2010

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    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.

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  • on May 10, 2010

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    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.

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  • on April 28, 2010

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    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

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  • on April 24, 2010

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    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.

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  • on March 24, 2010

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    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.

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  • on March 06, 2010

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    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!

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  • on March 03, 2010

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    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.

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