Main Dishes, Oriental, Pork Mutton Veal

Pork Chops Oriental (for Pressure Cooker)

  • 4 Rib pork chops, 1-inch thick
  • 2 tablespoons Cooking oil
  • 2 tablespoons Onions, chopped
  • 1 8-1/2 can Pineapple slices
  • 1 tablespoon Prepared mustard
  • 1 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1/8 teaspoon Ground ginger
  • 1/2 cup Condensed beef broth
  • 3 tablespoons Cornstarch
  • 1 tablespoon Soy sauce
  • 1 Green peppers, cut in 1/2" strips

    • From the Orient comes the inspiration for this delightful combination of pork, peppers and pineapple. Pressure cookingmarinates the exotic seasonings right into the dish, and it's ready in record time. Serve with hot and fluffy white rice.

    Have butcher butterfly chops. Heat cooker, add oil, brown chops on both sides. Stir in onion and brown lightly.Make alternate layers of chops, green peppers and pineapple slices, starting with chops. Combine mustard, salt, pepper, ginger, broth and pineapple juice. Pour over chops. Close cover securely andcook 8 minutes. Let pressure drop of its own accord. Place chops and pineapple on heated platter. Blend corn starch and soy sauce with water to make smooth paste. Stir into sauce in Cooker. Cookuntil slightly thickened. Pour over chops.

    Makes 4 Servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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