Country Pork Chops
for the Pressure Cooker
4 (1 1/2 to 2 lb.) pork
chops
2 Tbs. oil
2 c. (10 oz. bag) frozen
pearl
onions
1 1/2 c. (1 medium) peeled,
cubed potato
1 c. (4 oz.) small whole
fresh
mushrooms
1/2 tsp. salt
1 beef bouillon cube
1 c. water
1/2 c. reconstituted
nonfat
dry milk
1/4 c. flour
1/2 c. water
1 Tbs. chopped parsley
1.
Brown pork chops in oil in pressure cooker.
2.
Remove pork chops; discard excess fat.
3.
Place cooking rack in bottom of pressure cooker.
4.
Return pork chops to pot.
5.
Add onions, potato, mushrooms, salt, bouillon cube and 1 cup water.
6.
Close pressure cooker lid securely.
7.
Cook according to manufacturer's directions 12 minutes at 15 pounds
pressure.
8.
Allow pan to cool; remove lid.
9.
Remove pork chops and vegetables to platter; keep warm.
10.Remove
cooking rack.
11.Measure
1 1/2 cups pan juices. Add water, if necessary.
12.Combine
milk, flour and 1/2 cup water.
13.Stir
into measured pan juices with parsley.
14.Cook
over medium heat, stirring constantly, until mixture just comes
to
a boil and thickens.
15.Serve
hot over hot pork chops and vegetables.
Makes
4 servings.
