Slow-Cooker Pork Chops Recipe

Southern Living Staff
Updated

Yields: Serves 4

Active time: 25 minutes

Total time: 5 hours 55 minutes

Ingredients

  • 4 cups warm water

  • 1/3 cup granulated sugar

  • 2 teaspoons mustard seeds

  • 1 bay leaf

  • 1/3 cup plus 1 1?2 tsp. kosher salt, divided

  • 2 (1-inch-thick) bone-in pork shoulder blade chops (about 3 1?4 lb. total)

  • 3/4 teaspoon black pepper

  • 2 tablespoons canola oil

  • 2 medium-size yellow onions (about 1 lb.), sliced (about 4 cups)

  • 1/2 cup apple cider

  • 1/4 cup chicken broth

  • 1 tablespoon coarse-grain mustard

Directions

  1. Combine first 4 ingredients and 1?3 cup of the salt in a large bowl; whisk until salt and sugar dissolve. Add pork chops, submerging completely; cover and chill 1 1?2 hours. Remove from brine; discard brine. Pat dry, and sprinkle with pepper and remaining 1 1?2 teaspoons salt.

  2. Heat oil in a large skillet over medium-high. Cook pork chops until browned, 3 to 4 minutes per side. Remove from skillet. Add onions; cook, stirring occasionally, until softened, about 6 minutes. Add apple cider. Cook until reduced slightly, 2 minutes. Transfer onion mixture to a 6-quart slow cooker; stir in broth and mustard. Place pork chops on top of onion mixture. Cover; cook on LOW until pork is tender, 4 hours.