Apple Cider Pork Chops

Modified from Sweet and Savory

6 medium potatoes (I probably didn't use quite this much as I had tiny ones, but I did use more although I don't think I quite doubled it]

2 cups carrots, cut into small chunks (1-2 inches)

1 1/2 cups chicken broth

salt and pepper

4 bone-in pork chops (they only used 3, I used 4)

2 tbsp canola oil

1 1/2 cups apple cider

1/4 cup packed brown sugar

1 tbsp whole grain mustard

1 tbsp cornstarch

2 tbsp water

Season pork chops with salt and pepper. Turn on the Quick Cooker and set to saute/sear. Once it heats up, add in oil and then add in pork chops to brown. I had to brown in batches. You just want to get a good sear on each one, not cook it as that comes later. Hit cancel once all the pork chops have been seared.

Add in potato chunks and then broth. Place the trivet in, covered in foil that you poke with holes. Add in carrots then pork chops.

Close the lid and set to beef/pork (or high). I did 25 minutes. Depending on if you have little chops, this could be as short as 15 minutes, but I had really thick ones and I had to 4 so I went long. When time is up, hit cancel. I let it do the natural release for a few minutes (they said 10-15 minutes...I was about 5), then I used manual release to finish releasing the steam.

Open the lid and remove the goodies. You will want to drain off the broth (I used a slotted spoon to get the veggies and then just dumped the broth into another bowl). Now they mashed the potatoes, using the broth and milk (or cream). I didn't bother and just served them as is, which was delicious.

In the now empty Quick Cooker, turn back on saute/sear. Add in apple cider, brown sugar and mustard. Cook until reduced by about half. Then add in cornstarch and water slurry to thicken it up.

Serves 4.