Cook's essentials 99712 Manuel d'utilisation et d'entretien - Page 2
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Pork Chops with Apples, Kraut and Gravy
Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy, and voila, it was great. Trust me, it really is.
Serves: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut
1
/
cup dry white wine
3
1
/
cup chicken broth
3
2 dry bay leaves
Salt and pepper to taste
1 14
⁄
ounce can chicken gravy
1
2
1 large red apples sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to a skillet and heat until the oil is
very hot. Heat until almost smoking. Add the pork chops in two batches and brown on
each side. Remove from skillet and put on a plate to catch the juices and set aside.
Add butter to the skillet and melt. Add the red onion and sauté until translucent. Stir in
the kraut, broth, chicken gravy, wine, bay leaf, salt, pepper and apples. Add the skillet
mixture, the pork chops and drippings to the cooker, placing them in two layers on top of
the kraut. Lock the Lid in place, set the cooker to Chicken for 8 minutes (see pages 7-8
for instructions). Release pressure naturally for 5 minutes. Release any remaining
pressure with the quick release, and remove the lid. Use a slotted spoon to transfer the
pork chops and kraut to a serving platter with the kraut on the bottom and on top of the
chops. Set the cooker to Soup and reduce the remaining braising liquid by half or add
some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle
over the pork. Place the diced apples on the pork. They provide color and crunch to the
dish. Enjoy!!
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