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Pork Chops and Applesauce
4 medium pork loin chops about ½ inch thick
3 Tbs. vegetable oil
1 tsp. salt
1 tsp. coarse ground pepper
3 Tbs. butter
1 shallot, finely chopped
1 clove garlic, minced
2 tsp. balsamic vinegar
1 Tbs. dried rosemary
1 heaping tablespoon light brown sugar
1 ½ cups apple cider
2 large granny smith apples, peeled, cored and cut into thick slices
Wash, pat dry, salt and pepper pork chops. Heat oil on medium-low in
3½ qt. pressure pan; brown chops on both sides and drain on paper
towels. Pour off about half the oil. Add butter, shallots and garlic; cook
gently for about 1 minute. Add the vinegar and scrape the bottom of the
pan with a spatula. Add the next 3 ingredients. Place chops back in pan
and top with apple slices. Attach lid and bring to medium pressure (II).
Reduce heat to medium-low and cook for 15 minutes. Remove pan from
heat and allow to rest 5 minutes before releasing steam. Remove lid,
plate chops and top with the applesauce.
Disassembling the Valves:
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Pressure Selector Valve: Pulling up on tab (1) allows the valve
cover to snap off. Remove the valve assembly and rinse with
hot, soapy water. Allow to dry and then reassemble. Do
NOT
disassemble the stem or bottom portion of the valve as
it is factory sealed.
Automatic Valve: Turn the lid over
making sure that it is in the locked
position. Place the vapor key
supplied with your pressure
cooker into the slots on the valve
and turn counterclockwise.
Remove the valve parts and
rinse in hot, soapy water.
Reassemble by reversing this
operation.
1 - Vapor Key
2 - Aluminum Cap
3 - O-Ring
4 - Safety Valve Stem &
Spring Assembly
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Storing: After using the pressure cooker, store with lid upside-
down over the pot body. Do NOT store the pressure cooker
with the lid closed to avoid compressing the seal for long
periods of time.
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