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| German Pork Chops and Sauerkraut
PRESSURE COOKER COOKBOOK
6 Pork chops, 1" thick
1/3 cup of flour
3 slices of bacon; cut into 1" pieces
1/4 cup of butter or olive oil
2 large Onion, sliced
4 cloves Garlic, crushed
3 Carrots, cut into 1/2" slice
1 cup of apple juice
1 cup of chicken broth
1 tablespoon of fresh lemon juice
1 1/4 teaspoons of salt
1/2 teaspoon of pepper
1 teaspoon of dried thyme
2 Bay leaves
8 Juniper berries
1 tablespoon of caraway seeds
32 ounces of sauerkraut; drained & rinsed
2 teaspoons of potato starch or flour |
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Dust pork chops with flour, shaking to remove excess. Sauté bacon in pressure cooker for 2 minutes or until crisp. Add butter and stir until melted and foaming. Add pork chops and sauté over med. heat until browned on both sides, turning with long handled tongs. Transfer chops to a platter and reserve. Add onions, garlic, and carrots and sauté 1 min. Stir in apple juice, broth, lemon juice, salt, pepper, thyme, bay leaves, and juniper berries/caraway seeds bag. Stir well. Add pork chops. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 15 minutes. Release pressure according to manufacturers directions. Remove lid. Stir sauerkraut into pork chop mixture and cook over high heat 3 minutes. Discard cheesecloth bag and bay leaves. Mix potato starch with 1/4 cup juices and pour into hot mixture. Cook, stirring, over med. heat 1 minute. Serve hot. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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