Pork chops in the preassure cooker? Yes! Aside from a lesson learned about trying to brown my chops on too high a heat, and learning that yes, my smoke alarms work very well thankyou... So because we have the late meeting schedule I wanted to do as much as I could before church. I marinated my chops overnight in a ziplock bag with a cup of Paul Newmans light sesame ginger dressing. I just left the bag of meat/dressing in the fridge overnight. I removed a chop and used a paper towel to blot up some of the dressing before browning in olive oil in a skillet. Watch that you don't turn your heat up too high, or you too will find yourself testing your own smoke alarms! After browning, I put the chops back in the fridge until after the meetings were over. Once we returned home, I placed the chops on my steamer basket and used 2 cups of chicken broth to high pressure for 8 minutes, natural release for 10 minutes and then quick release the rest. The leftover broth now infused with pork will make the start of a wonderful stew or soup. And while the pork was cooking, I was assembling this:
2 cups of iceberg lettuce, 1 c fresh spinach, 2 boiled eggs, chopped, 1/2 c chopped cashews. Chopped sweet bell peppers, tomatoes, bacon bits, fresh parmesan and croutons. I added some wild rice, sliced the pork chops and drizzled with balsamic vinegrette. The man I eat with did not add the vinegrette, and he enjoyed it just fine. I'm going to call this dinner a success!
