Filter
Top Products
24
STUFFED PORK CHOPS
2 tablespoons vegetable oil
1
⁄
2
cup corn
4 1-inch thick boneless pork 1 cup bran flakes, crushed
chops, with deep pocket 2 tablespoons water
cut in each
1
⁄
2
teaspoon dried sage
1 cup chopped onion 1
1
⁄
2
cups water
3
⁄
4
cup chopped celery Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté
onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from
cooker. Stuff pork chops with mixture. Pour 1
1
⁄
2
cups water into cooker. Position trivet in cooker. Place
pork chops in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and
cook 16 minutes with a very slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once.
Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
PORK LOIN ROAST
3 pound pork loin roast Salt and pepper
1 tablespoon vegetable oil 1 onion, sliced
3 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove
roast from cooker. Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on
trivet
. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator on
vent pipe and cook 55 minutes with a very slow, steady flow of steam escaping from the pressure
regulator. Let pressure drop of its own accord.
Omit trivet if roast extends above the
2
⁄
3
full mark.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
STUFFED FLANK STEAK
1 tablespoon margarine
1
⁄
2
teaspoon salt
1
⁄
2
cup chopped onion
1
⁄
4
teaspoon marjoram
1
⁄
2
cup chopped celery
1
⁄
4
teaspoon thyme
1 clove garlic, minced
1
⁄
8
teaspoon black pepper
6 tablespoons beef broth, 1 pound flank steak, cut
divided into 2 equal pieces
1 cup bread crumbs 1 cup diced tomatoes
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2
tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stuffing mixture on
one steak; top with remaining steak. Secure with toothpicks or metal skewers. Place steak in cooker;
stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on
vent pipe and cook 18 minutes with a very slow, steady flow of steam escaping from the pressure
regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol