Today’s recipe is an example of free form cooking. I had a concept and I set out to create it. This is a very simple, yet tasty meal.
This concept was born in the kitchen at work. I was talking pressure cookers with a co-worker of mine (who happens to be German). She mentioned that one of her favorite pressure cooker recipes was Pork Chops with Sauerkraut. The pressure cooker reduces the Sauerkraut down to a tangy sauce.
- 1 TBS Olive or Coconut Oil
- Ground Mustard
- Salt & Pepper to taste
- Bone in, extra thick Pork Chops
- 1 cup Raw Sauerkraut (for more authentic flavor, get some flavored with Juniper berries)
- 1 ½ cups water
Rub the pork chops with dry mustard. Sprinkle with salt and pepper to taste. Heat the oil in the pressure cooker. Brown the pork chops on both sides.
Add the water to the pressure cooker and place the pork chops inside. Cover the pork chops with sauerkraut.
Lock the lid into place and bring up to pressure on high heat. As soon as the pressure is up, reduce the heat to the lowest possible setting to stabilize and maintain the pressure (on my stove this is medium).
Cook 12 minutes. Remove from heat and use the natural release method before opening the lid (let the pressure reduce on its own). Serve the pork chops topped with the sauerkraut along with your favorite vegetable for a delicious meal. We had Roasted Asparagus.
The variations on this are endless. I think I’m going to try it with the Kim Chi I am making for an Asian flair. Sliced apples or pears would also be very tasty, especially combined with some Dijon mustard.