Nov 30 2016
I found a recipe at peggyunderpressure.com that sounded good and easy to throw together. I changed a little on the cooking method.
Ingredients
• 4 thick-cut, bone-in pork chops
• 1 green pepper, chopped. I used a half pepper
• 1 onion, chopped
• 6-8 carrots, peeled & coarsely chopped. I had some baby carrots to use
• 6-8 Russet potatoes, peeled & coarsely chopped, I only used 3 large
• 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)
• Add enough water to the sauce to make 12 oz.
I had two kinda large chops from my butcher and browned them in a little olive oil on sauté, normal mode. I removed from the pot and added the chopped onions and cooked a minute or two then deglazed the pot with a little water. I placed the chops back in and then added all the veggies and tomato sauce.
I locked the lid and cooked on Meat stew normal mode for 15 minutes. I served it with some toasted English muffins. Tasted pretty good; next time I would not add the water and use 2 cans of tomato sauce. The sauce was a little thin and I like it a little thicker.
Smokin Don
