Baja Pork Chops (Pressure Cooker)

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend together chili sauce, mustard, worcestershire and maple syrup.
  • Add pork and toss to coast.
  • Place in refrigerator and marinade for 2-5 hours.
  • Heat oil in the pressure cooker.
  • Cook the onions, stirring frequently for 2 minutes.
  • Add the peppers and cook for another minute.
  • Stir in the water; stirring to dissolve the browned bits in the pan.
  • If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.
  • Transfer the pork plus any unabsorbed marinade to the cooker.
  • DO NOT STIR.
  • Set the remaining potatoes on top.
  • Lock the lid in place.
  • Over high heat bring to high pressure.
  • Reduce the heat just enough to maintain high pressure and cook for 12 minues.
  • (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).
  • Use the manufactures quick-release method.
  • Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.
  • If using red potatoes, thickening the sauce may be necessary.
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