Total Steps
5
Ingredients
18
Tools Needed
6
Related Article
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- 2 teaspoons Potato starch or flour(optional)
- 32 ounces Sauerkraut, drained and rinsed
- 1 tablespoon Caraway seeds
- 8 berries Juniper berries
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1/2 teaspoon Pepper
- 1 1/4 teaspoons Salt
- 1 tablespoon Fresh lemon juice
- 6 chops Pork chops, 1" thick
- 1/3 cup Flour
- 3 slices Bacon, cut into 1" pieces
- 1/4 cup Butter or olive oil(optional)
- 2 large Onion, sliced
- 4 cloves Garlic, crushed
- 3 carrots Carrots, cut into 1/2" slice
- 1 cup Apple juice
- 1 cup Chicken broth
Instructions
Step 1
Dust pork chops with flour, shaking to remove excess. Sauté bacon in the pressure cooker for 2 minutes or until crisp. Add butter and stir until melted and foaming. Add pork chops and sauté over medium heat until browned on both sides, turning with long-handled tongs. Transfer chops to a platter and set aside.
Step 2
Add onions, garlic, and carrots and sauté for 1 minute. Stir in apple juice, broth, lemon juice, salt, pepper, thyme, bay leaves, and the juniper berries/caraway seeds bag. Stir well. Add pork chops. Secure the lid on the pressure cooker. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook for 15 minutes. Release pressure according to manufacturer's directions. Remove the lid.
Step 3
Stir sauerkraut into the pork chop mixture and cook over high heat for 3 minutes.
Step 4
Discard the cheesecloth bag and bay leaves. Mix potato starch with 1/4 cup of the cooking juices and pour into the hot mixture. Cook, stirring, over medium heat for 1 minute.
Step 5
Serve hot.