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Ingredients
4 Pork chops, cut 1/2� thick
4 Large Russet potatoes, peeled & sliced thick
1 Large onion, chopped
1/4 Cup water
Salt & pepper
Oil
Instructions
In a pressure cooker, add enough oil to coat bottom. On medium-high, brown the chops, usually 2 at a time, until nicely browned on all sides. Remove cooker from heat and carefully add the sliced potatoes, being careful not to get splattered with grease. Mix the potatoes thoroughly to coat with the drippings. The browner the drippings, the better the gravy! Add about 1/4 cup water and mix again. Pour in the onions and stir all. Add salt and pepper. Put the chops on top of the potatoes; close the cooker. Put back on the heat and reduce to medium. It will take quite a while to bring up to pressure. Cook at pressure for 15 minutes. Put cooker under running water to reduce pressure quickly. Remove the chops and spoon out the potatoes.