Pressure Cooker Pork Chops and Cabbage - one pot meal

• Meat

  • 3/4 cup Meat stock
  • 4 Pork chops (about 3/4" or 2 cm, thick-cut

• Produce

  • 1 small head Cabbage

• Baking & Spices

  • 1 tsp Fennel seeds
  • 2 tsp Flour
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on hippressurecooking.com

Ingredients

• 4 thick-cut Pork Chops (about ¾ or 2 cm)
• 1 teaspoon fennel seeds
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small head of cabbage (about a pound or 500g)
• 1 tablespoon vegetable oil
• ¾ cup meat stock
• 2 teaspoons, flour

Directions

• Unwrap the pork chops and sprinkle with fennel, salt and pepper.
• Prepare the cabbage by slicing the cabbage in half almost through the core, and then in thick ¾ inch slices and set aside.
• In the pre-heated pressure cooker,on medium-high heat without the lid, add oil, and brown all of the chops on one side only - only two at a time may fit depending on the size of the pressure cooker base, or the chops.
• When all of the chops have been browned and set aside, add the cabbage slices into the empty pressure cooker.
• On top of the cabbage arrange the pork chops brown-side up, overlapping as needed. Pour any juice from the chops and meat stock around the edges.
• Close and lock the lid of the pressure cooker.
• Electric pressure cookers: Cook for8 minutes at high pressure. Stove top pressure cookers: Cook for 6 minutes at high pressure.
• When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
• Using tongs, move the cabbage and pork chops to a serving platter and tent lightly with foil while preparing the gravy.
• Bring the left-over juices in the pressure cooker to a boil and whisk-in the flour.
• Pour thickened sauce on top of cabbage and pork chop platter and serve.