Braised Pork Chops With Onions, Apples, Cabbage And Raisins

Recipe Ingredients

1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Coarse salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	All-purpose flour
4 tablespoons	60ml	Bone-in pork chops, 1" to 2" thick (large)
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - sliced thinly (large)
4 tablespoons	60ml	Tart apples - cored, and (small)
		Cut in large chunks
2 teaspoons	10ml	Brown sugar
1/2 teaspoon	2.5ml	Red cabbage head - cored, and (small)
		Cut into 8 pieces
		Juice and zest of 1 lemon
2		Whole cloves
1/2 cup	80g / 2.8oz	Currants or raisins
1/2 cup	118ml	Water or chicken stock

Recipe Instructions

Rub the ginger, salt, pepper and flour into both sides of the pork chops.

In a 5-quart or 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 the onion to the pan and cook until translucent (3 minutes). Add the apples, brown sugar, cabbage, lemon juice and zest, the cloves, currants or raisins and water or stock. Stir to mix.

Give mixture a good stir to make sure nothing is sticking to the bottom while the mixture 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 minutes.

Use fingertip release and remove the lid.

Remove the chops and cover to keep warm.

Cook the vegetables and sauce, uncovered, stirring occasionally, for an additional 10 minutes, or until the sauce has reached the consistency you desire.

This recipe yields 4 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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