Instant Pot Pork Shoulder With Apple Cider, Rosemary and Sage. October 27, 2021. By Olga Massov. Despite its commercial success, the Instant Pot is not the most beloved vessel within food writing ...

Roast until an instant read thermometer inserted into the center of the chops registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes.

Simmer the pork chops in the broth mixture on medium/low heat until the pork chops are fully cooked through, about 3-4 ...

2 tablespoons vegetable oil; 4 to 5-pound pork shoulder roast, about 3 inches thick ; 2 large onions, diced; ½ teaspoon fine sea salt; 4-6 sprigs fresh thyme (or ½ teaspoon dried thyme) ...

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine fennel, red pepper and 1tsp. of salt and pepper in a bag or big bowl for rubbing over the pork chops. Pat chops ...

Add brown sugar, cider vinegar, fish sauce, cinnamon and paprika to a medium pot. Bring mixture to a boil over medium-high heat, then reduce heat to low. Simmer gently until mixture thickens and ...

Instant Pot pork shoulder with apple cider, rosemary and sage. Active time: 35 minutes | Total time: 1 hour 50 minutes, plus at least 2 hours marinating time. Makes: 6 to 8 servings.

- Combine the cider vinegar, apple cider, brown sugar, cinnamon, cloves, thyme, shallot and apple in medium bowl; mix thoroughly. - Use a sharp knife to score through the fat and silver skin of ...

Continue cooking the chops until an instant-read thermometer inserted in the thickest part of the chops registers 145° for medium-well, 10 to 15 minutes. Let the chops rest for 5 minutes, then ...

6 thin pork chops. 2 cups apple cider. 2 cups peeled, cored and diced apples. ... Reduce to simmer and return chops to the pot. Cover and cook 1–1½ hours or until chops are tender.