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Wednesday, September 28, 2016

PORK CHOPS WITH MUSTARD AND SAGE GRAVY - PRESSURE COOKER RECIPE

PORK CHOPS WITH MUSTARD AND SAGE GRAVY
DINNER AT HOME

Craving a Pork Chop so I went back to my favorite Pressure Cooker Cookbook by
Bob Warden.  Bob's Great Food Fast Cookbook is tops on my list and just think a just two years ago I had never used a Pressure Cooker.  Seems like every recipe I do out of his Cookbook is pretty darn good.  These Pork Chops were no exception.  Amazed to see how moist these Chops were after pressure cooking.  I actually could cut them with a fork and some of the meat fell off the bone.  I added a few of my own touches to this recipe (Apples and Cream) because I love Sage with Apples and we had some cream in the refrigerator that I wanted to use up.  Recipe came out awesome.  Loved the sauce and saved the leftovers to use on some fresh fish.  
Highly recommend the Bob Warden cookbook which you can purchase online;

PORK CHOPS WITH MUSTARD AND SAGE GRAVY RECIPE
INGREDIENTS ARE READY TO GO
HEAT THE OIL
PLACE PORK CHOPS INTO PRESSURE COOKER ON BROWN SETTING
BROWN CHOPS ON BOTH SIDES
ADD THE CHICKEN STOCK, SAGE, BROWN SUGAR AND GARLIC POWDER
I THREW IN SOME APPLES JUST TO CHANGE IT UP A BIT
PRESSURE COOK ON HIGH FOR 15 MINUTES
RELEASE THE STEAM AND THIS IS WHAT YOU HAVE
REMOVED PORK CHOPS AND WRAPPED THEM IN FOIL
PORK CHOPS WRAPPED IN FOIL
DRAINED OFF HALF OF THE LIQUID
SET BACK TO BROWN SETTING
ADD MUSTARD AND THE CORNSTARCH MIXTURE
MIX IT ALL UP
STIR AND LET THICKEN
ADD THE BUTTER
 ADDED 1/4 CUP OF CREAM AND MIXED IT UP AGAIN
LET IT THICKEN A BIT AND THEN POUR OF THE PORK CHOPS
PORK CHOPS WITH MUSTARD AND SAGE GRAVY

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