Preparation

1. 1. Season the pork chops with the salt and pepper. Put the olive oil and garlic in the Cuisinart® Pressure Cooker over medium-high heat. Once hot, add 2 of the pork chops and brown on both sides. Remove and reserve. Repeat with remaining pork chops.
2. 2. Return the reserved pork chops to the pot and add the peach-apricot jam, water and thyme sprigs. Secure the lid and select High pressure.
3. 3. Turn the heat to high until the pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 8 minutes.
4. 4. When time expires, remove pressure cooker from heat and release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and transfer the pork chops to a serving plate. Remove and discard the garlic clove and thyme sprigs. Reduce cooking liquid over medium heat until thickened. Spoon over pork chops and serve immediately.
5. * Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.
6. Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.