Have you heard about Carrie's dinner challenge? I could use a little kick in the pants when it comes to cooking dinner, thanks Carrie! Here's what I came up with for dinner last night. I am going to challenge myself to cook every night this week, to try to use only food from my freezer or pantry and to try some new recipes. Last night we had pressure cooker pork chops with rice and peas.
A pressure cooker is the procrastinating chef's best friend. Mine is electric and can also be used as a slow cooker. I put these pork chops in the cooker partially frozen- cooked for 18 minutes and they were fall apart tender. I just winged this one, no recipe, but here's the rundown-
For the pork chops you'll need:
A pressure cooker
5 large pork chops
1 envelope of dry onion soup mix
1 can beef broth
Give the chops a shake or two of pepper on both sides then brown in a little oil. Once they are lightly browned (just a minute or two on each side) cover with onion soup mix. Add just a little water- for 5 large chops, I added about 1/2 cup of water. Put the lid on and wait for the cooker to pressurize, then reduce the temperature enough to maintain pressure. I set a timer for 18 minutes and threw 2 cups of rice in my rice cooker (yea, I'm a sucker for kitchen appliances that have automatic in their name). After 18 minutes I unplugged the cooker and let it sit for ~ 10 minutes, long enough for the pressure to release. By now the rice is nearly done. Remove the pork chops from the cooker, leaving the yummy juices behind. Turn the temperature back up to get the juices bubbly and add about 2 tablespoons of flour, stirring constantly. Once the flour is blended, add 1 can of beef broth. I also threw in about 1/4 cup of red wine- just to increase the fancy factor a bit. Reduce the heat to a simmer and return pork chops to the sauce/gravy. Couldn't be easier, the pork chops were full of flavor, melt in your mouth tender and the entire meal took less than 30 minutes to prepare.