| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Pork chops (I prefer thick ones) | |
| 4-6 Potatoes, peeled and sliced, somewhat thick slices | ||
| 1/4 | c | Water (approx) |
| 1 | Onion, chopped |
INSTRUCTIONS
Heat your pressure cooker on med-high and pour enough oil in to coat bottom. Once hot, brown the pork chops until dark but not burned (this renders better gravy and I think they are tastier this way). Make sure to brown on all sides possible. Remove chops to a plate and reduce heat to medium. Add the sliced potatoes (beware the hot grease) and the water. Stir to coat the potatoes thoroughly. Add the onion (don't stir) and put the chops on top of all. Sprinkle with salt and pepper if you like. Put the top on and when the cooker "bell" rocks, set your timer for 20 minutes. Cool the cooker down by running water over the top. Remove the chops to your serving plate and potatoes too. The chops will be very tender and the potatoes will be soaked in the gravy. Serves 4. This is not a real fast recipe because at medium heat, it takes a while for the pressure to build enough to rock that bell on your cooker. You can increase the heat but beware, you might burn those potatoes. My mother used to make this and it is one recipe I seem to have good success in duplicating. >From Debbie Carlson Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On 17 FEB 1995 221216 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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