PORK CHOPS IN THE PRESSURE COOKER
Yield: 4 servings
4 thick-cut, bone-in pork chops
1 green pepper, chopped*
1 onion, chopped*
6-8 carrots, peeled & coarsely chopped*
6-8 Russet potatoes, peeled & coarsely chopped*
1 small can of mushrooms, with liquid, or 1-2 cups of button
mushrooms coarsely chopped (your preference)
1 small can of tomato sauce, or homemade tomato sauce or
tomato soup (your preference)
Brown pork chops in a bit of olive oil in the pressure cooker,
remove excess oil,and put pork chops back in.
Add green pepper and onion, carrots, potatoes, and mushrooms.
Mix tomato sauce/soup with water to equal 12 oz. Add to
pressure cooking pot.
Secure lid of pressure cooker and bring up to pressure. Cook for
10-15 minutes.
Remove from heat and let the cooker come down from pressure
on its own.
Notes
Notes: For the green pepper and onion, I usually chop these
roughly. However I do not leave them in big pieces. This way,
they dissolve a bit, and my kids cannot find them.
For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not
dissolve. For the potatoes, Russet potatoes hold their shape best. In
this version, I did use sweet potatoes. Even with keeping the pieces
big, the potatoes still broke down once cooked.
Regarding the amount of carrots and potatoes to use: it really
depends upon the size of the carrots and potatoes, and the size of
your pressure cooker. I only used four potatoes, because they were
so big.
That's it. Pretty simple, right? This recipe is a hearty, warm dish
for fall and winter. You could probably make it in the slow cooker,
too.
There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar
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