![]() ![]() Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes. ![]() Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Add the black pepper and thyme and stir to combine. Add the chicken broth to the pan to deglaze. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Once browned, place the pork chops into the slow cooker atop the apples. Heat pan: Using a cast iron or oven safe pan, get it screaming hot over high heat on the stove. Insert a high quality meat thermometer into the thickest part of the chop, avoiding the bone. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Season both sides of the pork chops with salt and pepper. Turn heat to low and add the remaining broth along with butter. Add lemon slices and let liquid reduce by half. Clean out skillet and add ½ cup chicken broth and bring to a boil. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Remove from pan and place on paper-towel lined plate or on a rack. Place the apples in a 5 1/2- to 6-quart slow cooker. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside. Remove the chops from the brine, rinse and pat dry. Place in a plastic container and refrigerate overnight. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. ![]() Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. *This post may include affiliate links.Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple cookies, perfect Fall pumpkin muffins, Sopapilla Cheesecake Bars or my favorite pumpkin roll delight! Looking for MORE recipes? Don’t worry, I gotchu.
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