2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, crushed ( I use a mortar & pestle )
1 pound ice
4 (1 to 1 1/2-inch thick) center cut pork loin chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned (or 2 smaller ones, I like to use white onions)
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Combine the vegetable broth, 1/2 cup kosher 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 pork into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

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

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel sauté pan over medium-high heat. Sauté the loin chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into a slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and sauté until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine.

Aside from using a different cut of meat; this is where I do it differently than the original recipe. I set my temperature dial on my cooker to 250°F and let it cook for 4 or 5 hours. The meat just melts in you mouth and the sauce from the onions spices and apples is to DIE for!Baked potatoes, or as in this photo, fingerling potatoes, are perfect for helping eat every last drop!

The original recipe, which is mostly followed here except for the specific cut of meat the specific means of cooking it was learned by watching Alton Brown. You can see that recipe by clicking here. I simply LOVE his show!