Ingredients (7)
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flour 1⁄2 cup
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bone-in pork chops (about 1-inch thick) 4
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onion, sliced thin 1
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apple peeled, cored and sliced thin 1
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cup chicken broth 1⁄2 cup
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butter 2 tablespoons
Steps (3)
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1Combine the flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker on a shallow plate and spread out. Dredge the chops into the flour on both sides, shaking off excess. Reserve 2 tablespoons of the leftover flour.
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2Spread the onions and apples into the pot of a slow cooker. Place chops on top, and pour broth into the bottom of the pot. Cover and cook on low heat for 4 hours, until very tender.
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3Remove chops to a plate and stir in the butter and flour. Continue to simmer for 10-15 minutes. Pour over the chops and serve hot.
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1Combine the flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker on a shallow plate and spread out. Dredge both sides of the chops in flour, and shake off excess. Reserve 2 tablespoons of the leftover flour.
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2Spread the onions and apples into the inner pot of your multi-cooker. Place chops on top, and pour 1½ cups broth into the bottom of the pot.
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3Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 8 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove chops to a plate and stir in the butter and flour.
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5Switch multi-cooker to sauté mode. Continue to simmer until the sauce thickens. Pour over the chops and serve hot.
* Always follow manufacturer’s instructions.
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