Ingredients
2 cups beef broth
1/2 cup kosher salt
1/2 cup coconut sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice (about 4 cups)
Four 1 to 1 1/2-inch-thick bone-in pork chops
3 ounces dried apple slices
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Directions
- Combine the vegetable broth, 1/2 cup kosher salt, coconut sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
- Remove the chops from the brine, rinse and pat dry and set aside.
- Place the apples in the crockpot.
- Add chicken, onions, chicken broth, black pepper and thyme to crockpot. Cook for 6-8 hours or until pork chops are tender.
- Enjoy!