Instant Pot Pork Chops Recipe with Red Cabbage and Cider
Instant Pot pork chops with red cabbage, a gloriously simple dinner that delivers beautifully moist pork with an easy cider sauce.
Servings 2 Servings
Calories 734kcal
Ingredients
- 2 Bone-in Pork Chops Thick Cut
- 2 tablespoon Cooking Oil
- ½ teaspoon Salt
- 300 g Red Cabbage 3 Cups
- 125 ml Chicken Stock ½ Cup
- 250 ml Dry Cider 1 Cup *Hard Cider in the US)
- 1 tablespoon Brown Sugar
- 1 Cinnamon Stick
- ½ teaspoon Black Pepper
- 30 g Softened Butter 2 tablespoon
- 1 tablespoon Plain Flour
For the Crispy Crackling (Optional):
- Rind from the Pork Chops
- 1 teaspoon Cooking Oil
- 1 teaspoon Salt
Instructions
- If you want to make crispy crackling and you have rind on pork chops, take a sharp knife and cut off the pork rind. Trim up the fat, leaving around 5mm (¼") on the pork chop and 3-5mm (⅛-¼) on the rind.
- Rub the pork rind with the oil and then season generously with salt; it needs a lot of salt!
- Heat a frying pan over a medium-high heat and add the pork rinds, skin side down and cook for 5-7 minutes. You will need to stand there and press down the rind to stop it from curling and ensure that it browns well.
- Flip the pork rind and then cook the fat side for 2 minutes, then transfer to an oven and cook skin side up for 30 minutes at 200°C or 395°F.
- Shred the cabbage into 5mm (¼") strips.
- Season the pork chops with salt.
- Set the Instant Pot to saute mode at the high setting, and when it says hot, add the pork chops one at a time and sear well on both sides. This will take 2-3 minutes per side per chop. Then sear off the fat by holding the chop vertically with some tongs, for another minute or two. Set aside the pork chops.
- Pour the cider and chicken stock into the pot and then stir, scraping the base of the pot to ensure that you are removing any crispy bits.
- Turn off saute mode, then stir in the brown sugar, cinnamon stick and black pepper.
- Add the red cabbage, then place the pork chops on top of the cabbage.
- Pop on the lid and seal it, cook on high pressure for 4 minutes, then allow the pot to rest for 5 minutes before releasing the pressure.
- Whilst the pork is cooking, mash the softened butter with the flour.
- Remove the pork chops and set aside to rest, then remove the cabbage with a slotted spoon and place them in a bowl covered with foil to keep warm.
- Turn the Instant Pot to saute mode on the high setting and wait for the juices to come to a rapid boil.
- Once the sauce is boiling, whisk in the butter and flour mix and cook for 2-3 minutes until the sauce begins to thicken.
Notes
Timings and calorific value do not include the crispy crackling.
Nutrition
Serving: 1 | Calories: 734kcal | Carbohydrates: 29g | Protein: 45g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 904mg | Fiber: 5g | Sugar: 19g
