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Recipe of Pork Chops with Mustard

Pork Chops with Mustard

40 mins
40 mins
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This recipe with sour cabbage (sauerkraut) is the perfect combination since the 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.
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4 portions
  • 4 pork chops, with bone, 2 cm thick
  • to taste salt
  • to taste black pepper
  • 2 tablespoons vegetal oil
  • 1 onion, chopped
  • 1 tablespoon sugar
  • 1 1/2 tablespoons mustard powder
  • 1/8 tablespoons ground clove
  • 1 3/4 cups beef broth, or chicken
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons canola oil
  • 1 purple cabbage, small without heart and slice wide
  • 1 ulna vegetable bouillon


Season the chops on both sides with salt and pepper; and reserve.
Heat the oil in the Express® Pressure Cooker over medium heat. Add the onion and cook about 5 minutes, until transparent. Remove the onions from the pot and reserve.
Fry the chops over medium-high heat in the oil where the onion was previously fried, on both sides, about 5 minutes, until sealed.
In a small bowl, mix the sugar, mustard, cloves, beef broth or chicken, the seasoning cube and teriyaki sauce. Pour over the chops and cover with the cooked onion.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until 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 that's it!
Prepare the cabbage in the Express® Pressure Cooker: Place the canola oil in the Express® Pressure Bowl. Add the cabbage and steer for 15 minutes or until smooth. Season with salt and chicken broth.
Serve hot chops and accompany with cabbage.


You can accompany this dish with applesauce or with sweet potato pudding.


You can also replace the chops with raw thick German sausages.

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