Slow Cooker Peppery Natural Pork Cutlets

Votes: 1

Time: 14 hours 40 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 347, total fat 17 G., saturated fats 4 G., proteins 24 G., carbohydrates 24 G., fiber 3 G., cholesterol 77 mg, sodium 4150 mg, sugar 18 G.

Plan this dish in advance, as the pork needs to brined overnight. To prepare it, you'll need bone-in pork loin cutlets. They're soaked in a brine of vegetable broth, coarse salt, brown sugar, and black peppercorns, which imbues them with a pleasantly spicy flavor and exceptional juiciness. The cutlets are then pan-fried until golden brown and then added to the slow cooker along with dried apples and caramelized onions, seasoned with coarsely ground black pepper. The finished meat has a sweet and spicy flavor, with piquant notes from the black pepper. Perfect for a holiday table, paired with allspice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork chops on the bone (2.5 - 4 cm thick)
2 cups vegetable broth
0.5 cup coarse salt
0.5 cup brown sugar
2 tbsp black peppercorns, lightly crushed
450 g of ice
2 teaspoons coarse salt
80 gr. dried apples
2 tbsp. l. olive oil
1 large onion, thinly sliced
1.5 cups chicken broth
1 tbsp. coarsely ground black pepper
1 teaspoon dried thyme

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, pork, apple chips, black pepper, thyme

Cooking the dish according to the recipe:

In a medium saucepan, combine the vegetable broth, 1/2 cup coarse salt, brown sugar, and peppercorns and place over medium heat. Heat just until the salt and sugar dissolve, then remove from heat and add ice. Place the pork chops in an 8-quart (2.5-gallon) zip-lock bag, pour in the brine, and seal. Place the bag in a plastic container and refrigerate overnight.
Remove the cutlets from the brine, rinse, and pat dry. Sprinkle both sides with salt.

Place apples in a slow cooker.

In a 12-inch stainless steel skillet, heat 1.5 tablespoons of olive oil over medium-high heat. Sear the pork on both sides until golden brown, about 5-6 minutes per side. Place the browned pork chops in the slow cooker on top of the apples.
Add the remaining 1/2 tablespoon olive oil to the pan, add the onion, and cook until browned, 3-4 minutes. Add the chicken broth and deglaze the pan. Stir in the black pepper and thyme. Transfer the onion mixture to the slow cooker, reduce the heat to high, cover, and cook for 1.5 hours. Reduce the heat to low and continue cooking for another 4.5 hours, or until the pork is tender and falling off the bone.

You can decorate the table with a snack - Eggs stuffed with allspice.

Categories:

recipe / Healthy eating / Low-calorie dishes / Dishes for diabetics / Calorie content of prepared meals / Multicooker / Festive dishes / Dinner party / Main courses / Meat

Similar recipes