Mustard Pork Chops

This recipe with sauerkraut is the perfect combination as pork has a sweetness that when combined with this vegetable will be exquisite. If desired, add small sliced apples to the Express Pressure Cooker® before closing it.
Ingredients
4
Servings
  • 4 pork chops, with bone, 2 cm thick
  • salt
  • black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon sugar
  • 1 1/2 tablespoons ground mustard
  • 1/8 tablespoons ground cloves
  • 1 3/4 cups beef broth, or chicken
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons canola oil
  • 1 red cabbage, small cored and sliced widthwise
  • 1 cube vegetable consommé
Preparation
40 mins
40 mins
Low
  • Season the chops on both sides with salt and pepper; and set aside.
  • Heat the oil in the Express Pressure Cooker® over medium heat. Add the onion and cook for about 5 minutes, until translucent. Remove the onions from the pot and set aside.
  • Fry the chops over medium-high heat in the oil where the onion was previously sautéed, on both sides, for about 5 minutes, until sealed.
  • In a small bowl mix the sugar, mustard, cloves, beef or chicken broth, the seasoning cube and teriyaki sauce. Pour over the chops and cover with the cooked onion.
  • Close the Express Pressure Cooker® and place the pressure regulator on it, set it on the stove over high flame for about 25 minutes or until a constant steam comes out, lower the flame to medium and cook for 20 minutes.
  • Remove the Express Pressure Cooker®from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and you're done!
  • Prepare the cabbage in the Express Pressure Cooker®: Place the canola oil in the Express Pressure Cooker®. Add the cabbage and sauté for 15 minutes or until softened. Season with salt and chicken broth.
  • Serve the chops hot and accompany with the cabbage.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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