Ingredients: |
Ingredients: 2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 T black pepper corns, slightly crushed
1 lb. ice
4 (1 to 1 1/2 inch thick) bone-in pork chops
2 tsp. kosher salt
3 oz. dried apple slices
2 T olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 T coarsely ground black pepper
1 tsp. dried thyme
|
Directions: |
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 T of the olive oil in a 12-inch stainless steel
saute pan over medim-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 T of olive oil to the pan followed by
the onions and saute until they begin to brown, 3-4 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.
Copyright © 2006 Television Food Network |
This recipe for Slow Cooker Pepper Pork Chops is from