Slow Cooker Pepper Pork Chops

This is a wonderful recipe from Alton Brown of Food Network. I love Alton because he taught me how to cook. I’m reprinting the recipe here because it’s too good to pass up; I’d refer you to the original recipe on Food Network, but I don’t seem to have the kind of readers who do a lot of link clicking. (Why is that?)

In spite of the name, the pepper pork chops are not so peppery as to turn off a preschooler. Flavorful, yes, but not spicy.

I do the prep work ahead of time. I brine on one night and saute the chops the next so all I have to do in the morning is load the slow cooker and forget about it.

I like to serve these chops with homemade bread or polenta.


  • 2 cups vegetable broth
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 2 Tbsp black peppercorns, lightly crushed
  • 1 pound ice
  • 4 bone-in pork chops, at least 1″ thick
  • 2 tsp kosher salt
  • 3 ounces dried apple slices
  • 2 Tbsp olive oil
  • 1 large onion, julienned
  • 1 1/2 cups vegetable broth
  • 1 Tbsp coarsely ground black pepper
  • 1 tsp dried thyme



Combine the first four ingredients in a medium saucepan over medium-high heat. Cook until the salt and sugar dissolve, then remove from the heat and add the ice. Place the chops and brine in a large, sealable container and refrigerate overnight.


Remove the chops from the brine, rinse and pat dry with paper towels. Season on both sides with kosher salt and set aside.

Heat 1 1/2 Tbsp olive oil in a saute pan over medium-high heat. Saute until golden brown, approximately 5-6 minutes per side. Remove from heat and set aside.

Add the remaining 1/2 Tbsp olive oil to the pan. Add the onions and saute until they begin to brown, about 3-4 minutes. Add the remaining vegetable broth to the pan to deglaze. Add the black pepper and thyme and stir to combine.

Slow Cooker

Place the dried apple slices in the slow cooker. Place the chops on top of the apples. Cover with the onion and broth mixture.

Cook on high for 1 1/2 hours, then reduce heat to low for another 4 1/2 hours. The pork will be tender and falling off the bone. (Note: I followed the instructions to the letter the first time, but it’s a nuisance to change the temperature, especially if you’re out of the house. In later attempts, I just set it for 7-8 hours on low and noticed no difference in the final outcome.)


The Tiny Kitchen Assistant is a big fan of meat in general, but particularly meat that shreds, probably because he can cut it himself without a knife. And when I make it with homemade bread, it’s elevated to the Best Meal Ever.

Tags: , , , ,

Search by Category
Looking for something specific?

Leave a Reply