INGREDIENTS

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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