Pot Autumn Apple Pork Chops
Pot Autumn Apple Pork ChopsCourse: Dinner, Main CourseCuisine: American
2-4 Pork Chops
4 Tbsp Butter, unsalted
4 Tbsp Brown Sugar
3 Apples, sliced about 1/4″ thick
3 Tbsp Cold Water
2 Tbsp Corn Starch
1 Tbsp Vegetable Oil
1 Small Sweet Onion, cut in half and thinly sliced.
1/4 cup Plus 1 Tbsp Water, divided
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of Salt
2-4 Small Potatoes (to cook with pork chops as a side dish)
Chopped Pecans (optional)
- Core cutting, and slicing apple. Set aside.
- Discard the outer skin of the onion. Cut in half and slice thinly. Set aside.
- Season on each side of pork chops with a sprinkling of pepper and salt. Go lightly on the pepper. Set aside while pot warms up.
- Turn the IP to Sauté mode (normal heat). When the display reads “Hot” add the oil to the pot.
- Add the pork chops, two at a time, and brown on each side for about 4 minutes per side. Remove to a plate and set aside.
- Add the onion and 1 tbsp water. Cook the onion, stirring frequently and scraping to deglaze the pot.
- When the onions are translucent and tender, add the butter and stir until melted.
- Add the apples and 1/4 cup water and stir well.
- Add the pork chops and just set them on top of the apples. Don’t stir.
- If is potatoes with this dish, set them on top of the pork chops. Keep them whole (small potatoes).
- Mix the brown sugar, cinnamon, nutmeg, and a pinch of salt together. Set aside.
- When the cook is done, let it naturally release pressure for 10 minutes or more.
- Open the lid. Remove the pork chops (and potatoes) to a plate and cover with foil or a lid to keep warm.
- Turn the Sauté mode back on.
- Add the brown sugar mixture to the apple mixture and stir.
- Mix the corn starch with the cold water. Stir the corn starch slurry into the apple mixture, stirring constantly.
- When the mixture thickens, turn off the pot. Remove apple gravy to a serving bowl immediately.