STUFFED PORK CHOPS

2

tablespoons vegetable oil

1⁄2

cup corn

4

1-inch thick pork chops, with

1

cup bran flakes, crushed

 

deep pocket cut in each

2

tablespoons water

 

Salt and pepper

1⁄2

teaspoon dried sage

1

cup chopped onion

11⁄2

cups water

3⁄4

cup chopped celery

 

 

(Note: If increasing recipe, increase proportionately the amount of water added to the stuffing. Do not increase the water poured into the cooker because this water is used for steaming and the cooking time remains the same.)

Pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Season with salt and pepper; remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 table- spoons water, and sage. Stuff pork chops with mixture. Pour 11⁄2 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 9 MINUTES with a very slow, steady flow of steam es- caping from the pressure regulator. Release pressure quickly.

Nutrition Information Per Serving

4 servings

415 Calories, 23 g Fat, 95 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 60 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

 

 

 

WIENER SCHNITZEL

2

pounds veal round, 1⁄2 inch thick

11⁄2

cups water

4

tablespoons flour

1⁄2

lemon, thinly sliced

 

Salt and pepper

 

• • • • • • •

1

teaspoon paprika

1

cup sour cream

4

tablespoons vegetable oil

 

Parsley

1

onion, sliced

 

 

Cut veal into serving pieces and dredge in flour seasoned with salt and pepper. Sprinkle veal with paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown veal. Add onions and sauté lightly. Remove veal and onions from cooker. Pour water into cooker. Position trivet in cooker. Place veal and onions in steamer basket on trivet. Place lemon on veal. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove veal, steamer basket, and trivet from cooker. Stir sour cream into liquid in cooker and heat, uncovered. Pour sauce over veal. Garnish with parsley.

Nutrition Information Per Serving

6 servings

456 Calories, 30 g Fat, 141 mg Cholesterol

 

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Presto 8-Quart Stainless Steel Pressure Cooker warranty Stuffed Pork Chops , Calories, 23 g Fat, 95 mg Cholesterol
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8-Quart Stainless Steel Pressure Cooker specifications

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