Easy Pork Chop Recipe

Pressure Cooker Pork Chops – Tomatoes

January 29th, 2009

As I mentioned previously I like cooking with a pressure cooker. There are many other ways to cook a pork chop but they tend to leave the meat dry and tough. Cooking them under pressure keeps the natural juices in the chop and even infuses some of the other liquids during the process.

Today, for the first time, I decided to experiment with another one of my favorite ingredients, the tomato.

The idea hit me when I opened the pantry and had a 28oz can of whole peeled tomatoes staring me in the face. So, besides the pork chops guess what the other main ingredient is!

Put 2 cups of water in the pressure cooker then place 4 thawed medium cut pork chops in the bottom, on top of that round thing with the holes in it. Open and pour the whole can of the tomatoes over the top of the pork chops then season with some basil, oregano and freshly ground pepper. I would also suggest about a half can of Original Rotel, I had a half can left in the fridge so I threw it in – added some tang to the dish but would be your call, don’t think its a meal killer without it.

Once all the stuff is in the pot, close it up and place on the large burner at about 3/4 heat. It will take about 15 minutes to cook once the Tsss, Tsss, Tsss sound starts coming from the pressure being released. Ensure you leave yourself enough time to make the spaghetti – test your skill and time it to finish all at once. If your skill is at my level then you can always turn off the heat to your pressure cooker and let stand without releasing the steam until the spaghetti is done.

After you safely release the steam and open the cover place a couple of chops on a plate, put some spaghetti on and around it. Place a couple of the cooked tomatoes as you see in the picture with a little of the juice from the bottom of the cooker and eat, it was GOOOOD! Yum.

Bone-app-E-tit!

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