Today’s post is a guest post from a Pressure Cooker Today reader. Lisa loves her Fagor stove top pressure cooker. “We had it on our wedding registry, and almost 14 years later, it works perfectly.”
A little about myself…hmm. I am originally from Massachusetts, and have lived in Salt Lake for 17 years. As far as cooking, baking is actually my first love. I do not do as much cooking or baking as I used to now that I have kids – 5 year old boy/girl twins. I am a working mom which keeps me pretty busy. When I do have down time, besides baking, I love to read.
Well, the name of this recipe is really how I have always referred to it. My Mom has been making this since I can remember. I grew up thinking a pressure cooker is a pretty cool way to cook food, and I made sure to register for one when I got married.
I have not been using my pressure cooker as much over the last couple of years. Not sure why. That said, my goal is to start using it more often. I made this recipe a few weeks ago, when my parents were visiting, and was reminded of just how good it was.
I usually serve it with rolls or bread of some kind. Pick your favorite!! This recipe is quite versatile, and I have some notes at the end you may want to refer to.
- 4 thick-cut, bone-in pork chops
- 1 green pepper, chopped*
- 1 onion, chopped*
- 6-8 carrots, peeled & coarsely chopped*
- 6-8 Russet potatoes, peeled & coarsely chopped*
- 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)
- Brown pork chops in a bit of olive oil in the pressure cooker.
- remove excess oil,and put pork chops back in.
- Add green pepper and onion
- Add carrots.
- Add potatoes
- Add mushrooms
- Mix tomato sauce/soup with water to equal 12 oz
- Secure lid of pressure cooker and bring up to pressure.
- Cook for 10-15 minutes.
- Remove from heat and let the cooker come down from pressure on its own.
Notes: For the green pepper and onion, I usually chop these roughly. However I do not leave them in big pieces. This way, they dissolve a bit, and my kids cannot find them.
For the carrots, I leave them in 1 1/2 - 2 inch pieces, so they do not dissolve. For the potatoes, Russet potatoes hold their shape best. In this version, I did use sweet potatoes. Even with keeping the pieces big, the potatoes still broke down once cooked.
Regarding the amount of carrots and potatoes to use: it really depends upon the size of the carrots and potatoes, and the size of your pressure cooker. I only used four potatoes, because they were so big.
That’s it. Pretty simple, right? This recipe is a hearty, warm dish for fall and winter. You could probably make it in the slow cooker, too.
Thanks Lisa for sharing a little bit about yourself, and your family’s pork chip recipe. I had some boneless pork chops in the freezer, so I cooked the recipe this week. We were out of potatoes so I served the pork chops over noodles instead. Delicious!