Slow Cooker Pepper Pork Chops

This is an Alton Brown recipe. I got the picture and the recipe from foodnetwork.com

2 c. vegetable broth

1/2 c. kosher salt

1/2 c. brown sugar

2 T. black peppercorns, slightly crushed

1 lb. ice

4 (1 to 1 1/2-inch thick) bone-in pork chops

2 tsp. kosher salt

3 oz. dried apple slices

2 T. olive oil

1 large onion, julienned

1 1/2 c. chicken broth

1 T. coarsely ground black pepper

1 tsp. dried thyme

Combine the vegetable broth, 1/2 c. kosher salt, brown sugar, and peppercorns in a medium saucepan and set over med.-high heat. Cook just until the salt and sugar dissolves, the remove from heat and add the ice. Place pork chops into a 2 gal. zip-top bag along with the mixture and seal. Place bag in the fridge overnight.

Remove pork chops from the brine, rinse, and pat dry. Season both sides with 2 tsp. kosher salt and set aside.

Place apples in the slow cooker. (I didn't have dried apple slices so I just used one fresh apple sliced)

Heat 1 1/2 T. olive oil in a 12 inch saute pan over med-high heat. Saute the pork chops on both sides until golden brown, approx. 5-6 mins per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 T. olive oil to the pan followed by the onions and saute until they begin to brown, 3-4 mins. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for 4 1/2 hours or until the pork is tender and falling away from the bone.