Ingredients: |
Ingredients: 2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tbsp. black peppercorns, slightly crushed
1 pound ice
4 (1-1 1/2 inch thick) bone-in pork chops
2 tsp. kosher salt
3 oz. dried apple slices
2 tbsp. olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tbsp. coarsely ground black pepper
1 tsp. dried thyme
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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-lock 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 tbsp. of the olive oil in a 12" stainless steel sauté pan over medium-high heat. Sauté 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 tbsp. of olive oil to the pan followed by the onions and sauté 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. |
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