Operation Manual

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

/3 cup dr

y white wine

/3 cup chicken broth

2 dry bay leaves

Salt and pepper to taste

1 14

⁄2 ounce can chicken gravy

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 r

educe the remaining braising liquid by half or add

some cor

nstarch and water for a quick thickening. Season the sauce to taste and drizzle

over the pork. Place the diced apples on the pork. They pr

ovide color and crunch to the

dish. Enjoy!!