Braised Pork Chops With Onions, Apples, Cabbage And Raisins
- 1 tsp grnd ginger
- 1/2 tsp coarse salt Freshly-grnd black pepper to taste
- 1 Tbsp. all-purpose flour
- 4 lrg bone-in pork chops, 1" to 2" thick
- 3 Tbsp. butter
- 1 lrg onion sliced thinly
- 4 sm tart apples cored, and cut in large chunks
- 2 tsp brown sugar
- 1/2 sm red cabbage head cored, and cut into 8 pcs Juice and zest of 1 lemon
- 2 whl cloves
- 1/2 c. currants or possibly raisins
- 1/2 c. water or possibly chicken stock
- Rub the ginger, salt, pepper and flour into both sides of the pork chops.
- In a 5-qt or possibly larger pressure cooker, heat the butter over medium heat. Brown the chops well on both sides in batches if necessary (be careful not to crowd them). Remove the chops and set aside.
- Add in the onion to the pan and cook till translucent/soft (3 min). Add in the apples, brown sugar, cabbage, lemon juice and zest, the cloves, currants or possibly raisins and water or possibly stock. Stir to mix.
- Give mix a good stir to make sure nothing is sticking to the bottom while the mix comes to the boil.
- Place pork chops into the vegetables and immediately close the lid and bring pressure to the first red ring (15 pounds pressure) over medium high heat. Reduce the heat to maintain pressure at the first red ring and cook for 10 min.
- Use fingertip release and remove the lid.
- Remove the chops and cover to keep hot.
- Cook the vegetables and sauce, uncovered, stirring occasionally, for an additional 10 min, or possibly till the sauce has reached the consistency you desire.
- This recipe yields 4 servings.
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