I just cooked up the brine and the pork chops are already soaking up the salty goodness. Tomorrow I'll cut up potatoes, carrots, and celery to line the bottom of the crock. Then the pork chops, and the best part.... sauer kraut on top! I usually pour unfiltered apple cider into the bottom to add extra flavor and juiciness.
Did I mention, I can hardly wait? Without further adieu...
Combine in sauce pan...
1/2C cold water
1/4C kosher salt
1/4C packed light brown sugar
1/2 tsp dried thyme
1/4 tsp whole black peppercorns
1/4 tsp whole cloves
Bring to a boil, stir occasionally for 2-3 minutes. Remove from heat. Stir in...
1C unfiltered apple cider
1/2C ice cubes
Cool completely. Pour over pork chop (I'm using two thin ones this time) in a resealable plastic bag. Refrigerate overnight or up to 12 hours. Turn bag occasionally.
When ready to cook, drain brine. Add pork chops to crock pot and cook according to manufacturer's instructions. Pork chops should be cooked to an internal temperature of 160°. I have a small 1 quart crock pot with only on/off setting and I would cook this 3-4 hours.
I can hardly wait!