Instructions: Rub the ginger, salt, pepper and flour into both sides of the pork chops.

In a 5-quart or larger pressure cooker, heat the butter over medium heat. Brown the chops well on both sides in batches if necessary (be careful not to crowd them). Remove the chops and set aside.

Add the onion to the pan and cook until translucent (3 minutes). Add the apples, brown sugar, cabbage, lemon juice and zest, the cloves, currants or raisins and water or stock. Stir to mix.

Give mixture a good stir to make sure nothing is sticking to the bottom while the mixture comes to the boil.

Place pork chops into the vegetables and immediately close the lid and bring pressure to the first red ring (15 pounds pressure) over medium high heat. Reduce the heat to maintain pressure at the first red ring and cook for 10 minutes.

Use fingertip release and remove the lid.

Remove the chops and cover to keep warm.

Cook the vegetables and sauce, uncovered, stirring occasionally, for an additional 10 minutes, or until the sauce has reached the consistency you desire.

This recipe yields 4 servings.

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