Oh baby! Are these good or what?

Three pepper crock-chops

Need to distract the hungry hordes long enough to give the overworked grill chef a break? This is a great recipe for those who want maximum flavor with minimal effort. There's very little prep, and your slow cooker will do most of the heavy lifting. Feel free to adjust the cayenne and black pepper to taste.

A note: The size of your slow cooker will determine how many chops you can cook at once. Scale the recipe accordingly, and plan ahead if you need to make more than one batch.

Ingredients

3-4 center-cut boneless pork chops

1 tsp. black pepper (freshly ground if available)

1 tsp. cayenne pepper

? c. Dr Pepper

? c. of your favorite marinade

? c. Italian dressing

Instructions

Combine Dr Pepper, marinade, Italian dressing, black pepper, and cayenne pepper in a one-gallon sealable plastic storage bag. Shake vigorously. Place pork chops in the bag, reseal it, and lay it sideways in a pan or mixing bowl so the chops can marinate evenly. Marinate in refrigerator for one hour. Flip the bag after 30 minutes to get a more even distribution of marinade.

Place pork chops in slow cooker and cook on low for four hours. Check the temperature with a meat thermometer before consuming. (Per the USDA's recommendation, pork chops should reach a minimum internal temperature of 145 degrees before consumption and should be allowed to rest for at least three minutes before carving or consumption.) For the best flavor, spoon some of the juice onto the chops before serving.