I have been busy coming up with a recipe that hopefully uses simple items you already have at home. Feel free to use any kind of pork chop you have on hand for this. The sauce goes really well with mashed potatoes but pictured I have also teamed it with simple canned potatoes (fried with butter, garlic powder and Mrs. Dash Garlic & Herb seasoning).
2 – 6 Pork Chops (bone in or boneless it doesn’t matter although bone in and the thicker the better is preferred)
2 Tbsp. Vegetable Oil
Salt, Pepper, Cinnamon & Sage to taste
2 Tbsp. Butter
1 ½ C Apple Juice
2 Tbsp. Corn Starch
3 Tbsp. Water
Put oil in your pot and turn it on Sauté. Wait 3 to 4 minutes until hot. Tip the pot back and forth so the oil thoroughly covers the bottom of the pot and then add a single layer of pork chops (1 to 3 depending on the size of your multi-cooker). Sprinkle the top of pork chops with salt and pepper and then fairly generously with cinnamon and sage. Ensure the pork chop gets nicely browned and not just grey. Turn the pork chop over and sprinkle the same amounts of salt, pepper, cinnamon and sage to the browned side that is now on top. Once this second side is browned, remove to a plate and continue until all your pork chops have been browned.
With all your pork chops browned and removed hit the cancel button and add the butter into your pot, use a flat-bottomed spoon or lifter to scrape all the brown bits off the bottom of your pot into the melting butter. You may find you have to add a little bit of the apple juice here to get the last of the browned bits up. Once the bottom of your pan is scraped clean, add the remaining apple juice and place the pork chops back in. Try and place the pork chops so they are not stacked tightly together.
Put your lid on, seal your pot and set it on the meat setting for 3 minutes. Once the cook time is up let it sit to natural release (NR) for 12 minutes. Once the 12 minutes are up release the remaining pressure and remove the pork chops to a serving plate.
Hit Cancel and then Sauté. As you sauce heats mix your corn starch and water together to make a slurry in a small bowl. When your sauce mixture is boiling, add the cornstarch slurry to the sauce and stir continuously for a few minutes. Once you sauce is thickened to your liking serve it with your pork chops.
Recipe Tip – A flour and water mixture could also be used to thicken the sauce but in general, if the liquid is more of a sauce, I use cornstarch and water to thicken. If it is more of a gravy, I use a flour and water mixture to thicken. This liquid is more of a nice apple sauce with the cinnamon and sage adding the final touches to it.