Pork Chops In Cider
|Butter||2 Ounce (50 Grams)|
|Pork loin chops||4 , well trimmed|
|Green eating apples||2 , cored (Crisp Ones)|
|Cider||1⁄2 Pint (300 Milliliter)|
|Lemon||1 , grated rind and juice|
|Cornflour||15 Milliliter (1 Leveled Tablespoon)|
Melt the butter in the uncovered pressure cooker and quickly brown chops on both sides.
Remove the meat from cooker.
Cut the apples into 1-cm (1/2-in) slices and quickly fry them in the butter in the cooker until golden brown.
Take out the apples and reserve.
Return the chops to the cooker with the cider, lemon rind and seasoning.
Put on lid and bring to high (15 lb) pressure.
Cook for 12-15 minutes.
Reduce pressure quickly.
Place the chops on a hot dish and arrange the apple rings round them.
Blend the cornflour to a smooth cream with a little water, add a little of the hot cooking liquid and add the mixture to the cooker with the lemon juice.
Bring the sauce to the boil, stirring, and cook until it thickens.
Pour the sauce over the chops and apples.