Slow Cooker Pepper Pork Chops

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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,

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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.

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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.

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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.

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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!

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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...

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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.

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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.

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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.

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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.