| STUFFED PORK CHOPS | ||
2 | tablespoons vegetable oil | 1⁄2 | cup corn |
4 | 1 | cup bran flakes, crushed | |
| chops, with deep pocket | 2 | tablespoons water |
| cut in each | 1⁄2 | teaspoon dried sage |
1 | cup chopped onion | 11⁄2 | 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 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 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 |
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| PORK LOIN ROAST |
| |
3 | pound pork loin roast |
| Salt and pepper |
1 | tablespoon vegetable oil | 1 | onion, sliced |
3 | cups water |
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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. |
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Nutrition Information Per Serving |
| 6 servings | |
483 Calories, 27 g Fat, 171 mg Cholesterol |
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| 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 Serving4 servings 237 Calories, 12 g Fat, 47 mg Cholesterol
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