Slow Cooker Pepper Pork Chops #813 11/06

Categories:
crock pot, New 2006, pork

2 cups vegetable broth
1/4 cup Salt
1/2 cup light brown sugar
2 tablespoon black peppercorns; slightly crushed
1 lb ice
4 pork chops; 1 inch thick
1 9 oz pck dried apple slices
2 tablespoon olive oil
1 large onion; sliced
1 1/2 cups chicken broth
1 tablespoon coarsly ground black pepper
1 teaspoon thyme

Combine veg. broth, 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 chops into a 1 gal. zip-top bag; add the mixture and seal. Place in a plastic bowl and rerfrigerate overnight. Remove the chops from the brine, rinse well, and pat dry. Place the apples in the slow cooker. Heat 1 1/2 ts olive oil in a large skillet over medium high heat. Saute the pork chops on both sides until brown, about 5 to 6 minutes per side. Once browned, place the chops into the slow cooker atop the apples. Add the remaining olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the pepper and thyme and stir to combine. Transfer this to the slow cookeer, set to high, cover, and cook for 1 1/2 hours. Decrease heat to low and continue cooking for another 4 1/2 hours. We served this over couscous and had Brussels sprouts with pancetta on the side.

Contributor: Alton Brown

Yield: 4 servings