![]() ![]() And I think I’m starting to dream about pork chops in my sleep. Ingredients 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each) 1 cup unsweetened applesauce 1/4 cup packed brown sugar 1 tablespoon barbecue sauce. Ingredients 4 pork chops 1 teaspoon onion powder 1 teaspoon garlic powder Salt and pepper, to taste Cinnamon Apple Sauce 1 teaspoon butter 4 apples. Perhaps high pressure at 0 minutes, natural release may have better results, but we’re just going to stop here because we ran out of pork chops and apples. Test 5 – 1 minute, Natural Release: the pork chops were flavorful, tender, moist, and juicy. Ingredients > 2 tbsp canola oil > 1 tsp Italian seasoning > 1/2 tsp garlic powder > 4 boneless pork loin chops > 1/2 cup diced onions > 3/4 cup. Test 4 – 5 minutes, Quick Release: the pork chops were fully cooked, the results were not bad, however, the meat was a bit dry due to using quick release. Turn pork over cook 3 minutes or until desired degree of doneness. The 5 minutes of natural release was not enough as there was still a lot of pressure inside. Simmer 5 minutes or until applesauce is reheated. Turn heat to low and add the applesauce mixture to the pork chops. Test 3 – 5 minutes, 5 minutes Natural Release: the pork chops were still overcooked. Salt and pepper the pork chops to taste then using the remaining olive oil, cook pork chops covered approximately 6 minutes on each side, or until done, at med/high heat. Test 2 – 10 minutes, Quick Release: the pork chops were overcooked, the quick release didn’t help. Add apples, onion and remaining oregano cook and stir 6-8 minutes or until apples are tender. In same pan, heat oil over medium-high heat. The result was a bit better than Test 2’s results due to using natural release. Brown pork chops, about 3 minutes per side remove from pan. Test 1 – 12 minutes, Natural Release: the pork chops were overcooked, the cooking time was not long enough to break down the fibers in the meat to bring out the tenderness. ![]()
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