These pork chops are SO good! Very tender and moist — easy to make, yet fancy enough for guests.
The recipe was originally written for a pressure cooker, but you can also make it in a skillet. It’s another one that was brought to my attention by Diane Dashevsky, aboard S/V Always $umthing. She originally got it from ifood.tv, a recipe-sharing site.
I’ve added a bit to it, with substitutions for some of the ingredients if needed, and directions for making it not only in a pressure cooker, but also in a skillet.
Using a pressure cooker cuts the cooking time considerably — to about one-third of what it would be otherwise. Not only is it faster to the table, it will also use less fuel and put less heat in the galley. If you’re thinking about getting a pressure cooker, check out my pressure cooker buying guide.
Pork Chops in Cider
Ingredients
- 1 tablespoon shortening OR canola oil OR vegetable oil
- 4 to 6 pork chops 1/2″ thick
- 2 medium onions, diced or cut into larger chunks
- 2 apples — cored, peeled and either sliced or diced , peeled and either sliced or diced
- 1/2 teaspoon salt
- dash of pepper
- 1/2 cup apple cider OR apple juice (try to find some with little or no added sugar)
Instructions
- Heat shortening in the pressure cooker. Brown chops on both sides. (NOTE: For lower fat cooking, omit the oil and sprinkle the salt in the pan and heat it to medium-high. Place pork chops in pan until browned on one side, then flip over and brown on second side.)
- Add the onions, apples, salt (if not used to brown the pork chops) and pepper. Pour the apple cider over it all.
- Following the specific instructions for your pressure cooker, lock the lid into place and bring the pan up to 15 pounds pressure, then lower heat and cook for 15 minutes. If your cooker does not get up to 15 pounds pressure, convert the cooking time using the conversion chart that came with your cooker — I know that if it only gets to 12 pounds, cooking time is 18 minutes (an extra 20%).
- Again following the instructions for your particular pressure cooker, cool immediately under running water, then unlock the lid and serve.
Notes
- If you do not have a pressure cooker, simply cook this in a skillet following the same basic plan — brown the meat, add the other ingredients, cover the pan, bring it to a boil, then turn down to simmer. It will take about 3 times as long, or 45 minutes.
- IMPORTANT: since more steam escapes with a skillet lid and it will cook longer, you need to monitor the amount of liquid in the pan and add some water if needed.
- If you’re not using a pressure cooker, cooking time will be about 45 minutes for a total of just under an hour.
- Green beans and mashed potatoes (see instructions for making mashed potatoes by hand) are great with this!
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Andrea Dollins on Facebook says
Yummmy!!…I’m gonna’ try this tomorrow!! 🙂
Tony Gariepy says
mmmm, Pork Chops… Love them in a cooker like this, or with sauerkraut… Especially on a chilly day.
Pam Dean says
Love to make chile in the thermal cooker. Tastes great. I usually make rice in the top half or hard boiled eggs to go in a salad.
The Boat Galley says
Dried beans are also good in the top half, then use them in something else the next day.
Melanie says
These look fabulous. How long should I cook them in an instant pot/electric pressure cooker? Also-should I use high, medium, or low pressure? Thanks!
Carolyn Shearlock says
High pressure, it will take about 20 minutes.
Melanie says
Thank you!