Ingredients40 m servings 492 cals
- Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
- Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.
Per Serving: 492 calories; 12.2 g fat; 59 g carbohydrates; 36.9 g protein; 95 mg cholesterol; 835 mg sodium. Full nutrition
ReviewsRead all reviews 6
Just Loved it. Have made it twice. As I usually do, i changed the recipe a bit because I thought it might be too tart. Diced up 2 granny smith apples with twice the kraut and and used all app...
I cooked this in a traditional oven top pressure cooker, and put twice the sauerkraut and switched the ratios of water and apple juice (which I replaced with cider) the only change I would make ...
Our first experience with a pressure cooker. This recipe is a keeper. Thank you!
The pork chops turned out very tender. I added crumbled bacon to the sauerkraut. I thought that the strong flavours would turn some of the family away from it, but everyone enjoyed it.
This is a tasty and easy dinner for a busy weeknight, but the cooking time needs to be adjusted. I was concerned that using more meat than the submitter suggested might result in under-cooking....