Slow Cooker Pork Chops
Browned pork chops cooked slowly over dried apple rings turn out tender and lightly sweet, with a glossy sauce made from the cooking liquid. The chops are seared hard first, so they pick up a charred crust, and the pan is deglazed with white wine so none of that flavor is wasted. Cider vinegar and Worcestershire balance the brown sugar, and a final boil concentrates everything into a sauce for spooning.
Instructions
Brush the pork chops with olive oil and season them generously with chop rub. Set them aside while the pan heats.
Heat a large stainless steel or cast iron skillet over high heat. Cook the chops until both sides are browned and slightly charred, then lift them out and set them aside.
Return the empty skillet to the heat and pour in the white wine, scraping up the browned bits from the bottom. Pour the wine into a container and keep it for the next step.
Lay the dried apple rings in the bottom of the slow cooker and place the chops on top. Add the reserved wine, the cider vinegar, the Worcestershire sauce and the brown sugar over the chops.
Cover and cook on low for 7 to 8 hours, until the pork is very tender.
Transfer the apples and pork to a large saucepan along with the cooking liquid. Boil over high heat until the liquid has reduced by half.
Pour the reduced liquid over the chops and serve warm.
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