Pork Loin Chops w/ Red Cabbage & Apples
Source of Recipe
Cinda Chavich in The Best Pressure Cooker Recipes
Recipe Introduction
This was good, but needs some work. The sauce that results from the reducing that is done at the end is delicious, but the cabbage is a little bit bland. The next time, I think that I will simply slice the cabbage thin (shredding makes the pieces of cabbage just too small). It also needs some added flavor. I love the braised red cabbage that I make and I think I'll include some of those ingredients the next time I make this, i.e. - raisins, red wine instead of white, brown sugar, thyme and caraway. For timing purposes, note that the reducing takes nearly as much time as it takes to cook the entire dish!
List of Ingredients
2 T. olive oil
4 lean center-cut pork chops about 1" thick (about 2 lbs.)
3 T. butter
1 red onion, halved and sliced
1 lb. red cabbage, shredded (I would slice thin)
1/2 c. chicken stock
1/2 c. dry white wine (I'll try red next time)
1 bay leaf
1/2 t. salt
1/8 t. freshly ground black pepper
2 Granny Smith apples, peeled, cored and cut into wedges
Recipe
In a pressure cooker, over medium-high heat heat the oil and saute the pork chops for 2 minutes on each side, or until browned. Remove from pan.
Add the butter to the pressure cooker and saute the onions for about 5 minutes until they begin to caramelize. Add the cabbage, stock, wine, bay leaf, salt, pepper and apples. Stir well to coat. Top with the pork chops.
Lock the lid and place the rocker on top of the cooker. Bring to full pressure on medium-high heat. Reduce heat to medium-low (about 3 on my stove) and cook for 14 minutes. Remove from burner and reduce pressure quickly.
Transfer pork chops and cabbage to a platter. Remove bay leaf and keep chops and cabbage warm. Bring the liquid in the cooker to a boil and boil until reduced and thickened. Adjust seasonings.
Serves 4 - 6.
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