I bought pork chops with the intention of broiling them like I always do. However, as life has it, there was a busy day coming up and if I didn’t use my Crock Pot, dinner was going to be macaroni and cheese or whatever else I could pull together in a pinch. The last time I made pork chops in the Crock Pot, I made a favorite of mine- pork chops with sauerkraut. And there was the problem, this dish was a favorite of mine and only mine.
So, it was Alton Brown and the Food Network to the rescue for dinner. I made Slow Cooker Pepper Pork Chops. These were delicious, and the brining the night before really helped to fully tenderize and flavor the meat. Beyond that it’s an easy recipe and everyone liked it.
Notes from my experience:
As I decided to make this recipe at 9pm the night before, I used water rather than vegetable broth for the brine. Also, the recipe called for 4 pork chops, I had 6. The liquid measurements for both the brine and the cooking worked out fine.
I’m not sure if we were supposed to eat the apples after they cooked, but I didn’t it. Way too mushy for me.
And finally, I used only half of an onion- it was all I had, but it worked out fine as well.
Want to know more about my Crock It! Series? You can read all about it here.