Total Time
30mins
Prep 10 mins
Cook 20 mins

Invented with what was on hand on a crisp Autumn evening

Ingredients Nutrition

  • 6 pork chops, bone-in, 3/4-inch think
  • 2 teaspoons seasoning salt, such as Lowery's
  • 2 tablespoons vegetable oil
  • 6 -12 dried apples, slices
  • 2 tablespoons aspen mulling spices
  • 1 cup apple cider
  • 2 tablespoons butter
  • 2 tablespoons flour

Directions

  1. Sprinkle chops with seasoned salt on both sides and let rest for 3 or 4 minutes.
  2. Heat the oil in the bottom of the pressure cooker over medium heat. Brown chops on both sides and then remove a plate.
  3. Place basket in pressure cooker. Press one or two dried apple slices on each chop and sprinkle each with a bit of the Aspen spice mix.
  4. Fit the chops into the basket, standing on edge, sandwiching the apple slice between the chops.
  5. Pour the cider over the chops and secure the pressure cooker lid onto the pot.
  6. Bring to high pressure (15 lbs) over medium heat, adjusting the heat to maintain the pressure (according to the cooker's manufacturer's instructions) and cook at that pressure for 17 minutes.
  7. Remove cooker from heat and let pressure drop naturally, which should take about 10 minutes.
  8. Remove chops carefully to serving platter and cover with foil to keep warm.
  9. Meanwhile, melt better in a 1-cup glass measure in the microwave (30 seconds on high) Stir in flour with a whisk and microwave 40 more seconds, whisking at the end of the time.
  10. Add a bit of the pot liquid to the roux in the glass measure and whisk smooth. Then add the roux to the pot and heat to boil, whisking until slightly thickened.
  11. Pour sauce over chops and serve.