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.
Note from Barbara: This recipe is written for thick bone-in pork chops. If you’re using boneless or thin pork chops, reduce your cook time to 6 to 8 minutes. Also, the longer cook time will result in very soft potatoes. If you prefer your potatoes more solid, wrap the potatoes in foil and cook them on top of the pork chops, or use small whole potatoes.
- 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, carrots, potatoes, and mushrooms.
- Mix tomato sauce/soup with water to equal 12 oz. Add to pressure cooking pot.
- 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!