Pork Chops with Yukon Gold Potatoes and Sauerkraut Pressure Cooker Recipe

Pork Chops With Yukon Gold Potatoes And Sauerkraut Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure

• 4 (8-ounce) bone-in or boneless pork loin chops, ¾ to 1 inch thick
• sea salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• ½ cup dry white wine
• ½ cup reduced-sodium chicken broth
• 3 tablespoons sherry vinegar
• 4 Yukon Gold potatoes, left unpeeled and each cut into 6 wedges
• 1 teaspoon dried Italian herb blend
• 2 bay leaves
• 1 (16-ounce) pouch sauerkraut (about 2 cups), rinsed and drained

Method

1. Lightly season the chops with salt and pepper, then spread one side with some mustard
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Brown the chops in batches, 1 minute per side
4. Use tongs to transfer the browned chops to a plate
5. Add the wine to the pot, scraping up any browned bits from the bottom, and bring to a boil
6. Add the broth and vinegar; stir to combine
7. Return the chops, mustard side up, and any accumulated juice to the pot, overlapping them to make them fit
8. Arrange the potato wedges on top and sprinkle with the Italian herbs
9. Tuck the bay leaves in the potatoes
10. Sprinkle with salt and pepper
11. Cover with the sauerkraut
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 12 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. Using tongs and an oversized spoon, portion the sauerkraut and potatoes on serving plates
20. Discard the bay leaves
21. Place a chop on each plate

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