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flour
1⁄2 cup
2 teaspoons
bone-in pork chops (about 1-inch thick)
4
onion, sliced thin
1
apple peeled, cored and sliced thin
1
cup chicken broth
1⁄2 cup
butter
2 tablespoons
For safe meat preparation, reference the USDA website.
Combine 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.
Spread 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.
Remove 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.
Combine 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.
Spread 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.
Turn 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.
Allow 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.
Switch multi-cooker to sauté mode. Continue to simmer until the sauce thickens. Pour over the chops and serve hot.
* Always follow manufacturer’s instructions.
