Slow Cooker Peppery Natural Pork Cutlets

Ingredients:

• 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

Preparation:

1. 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.
2. Remove the cutlets from the brine, rinse, and pat dry. Sprinkle both sides with salt.
3. 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.
4. 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.