German pork chops and sauerkraut
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 6 | Pork chops, 1\" thick | |
| ⅓ | cup | Flour |
| 3 | slices | Bacon; cut into 1\" pieces |
| ¼ | cup | Butter or olive oil |
| 2 | larges | Onion; sliced |
| 4 | cloves | Garlic; crushed |
| 3 | Carrots; cut into 1/2\" slice | |
| 1 | cup | Apple juice |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Fresh lemon juice |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Dried thyme |
| 2 | Bay leaves | |
| 8 | Juniper berries | |
| 1 | tablespoon | Caraway seeds Combine juniper berries and caraway seeds in cheese- cloth bag |
| 32 | ounces | Sauerkraut; drained & rinsed |
| 2 | teaspoons | Potato starch or flour |
Directions
PRESSURE COOKER COOKBOOK
Dust pork chops with flour, shaking to remove excess. Saute bacon in pressure cooker for 2 mins. or until crisp. Add butter and sitr until melted and foaming. Add pork chops and saute over med. heat until browned on both sides, turning with longhandled tongs. Transfer chops to a platter and reserve.
Add onions, garlic, and carrots and saute 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 mins. Release pressure accdg. to manufacturer's directions. Remove lid.
Stir sauerkraut into pork chop mixture and cook over high heat 3 mins.
Discard cheesecloth bag and bay leaves. Mix potato starch with ¼ 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@...> on Nov 17, 1998