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1
Sprinkle chops with seasoned salt on both sides and let rest for 3 or 4 minutes.
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2
Heat the oil in the bottom of the pressure cooker over medium heat. Brown chops on both sides and then remove a plate.
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3
Place basket in pressure cooker. Press one or two dried apple slices on each chop and sprinkle each with a bit of the Aspen spice mix.
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4
Fit the chops into the basket, standing on edge, sandwiching the apple slice between the chops.
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5
Pour the cider over the chops and secure the pressure cooker lid onto the pot.
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6
Bring to high pressure (15 lbs) over medium heat, adjusting the heat to maintain the pressure (according to the cooker's manufacturer's instructions) and cook at that pressure for 17 minutes.
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7
Remove cooker from heat and let pressure drop naturally, which should take about 10 minutes.
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8
Remove chops carefully to serving platter and cover with foil to keep warm.
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9
Meanwhile, melt better in a 1-cup glass measure in the microwave (30 seconds on high) Stir in flour with a whisk and microwave 40 more seconds, whisking at the end of the time.
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10
Add a bit of the pot liquid to the roux in the glass measure and whisk smooth. Then add the roux to the pot and heat to boil, whisking until slightly thickened.
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11
Pour sauce over chops and serve.
