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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 1
1
⁄
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 1
1
⁄
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 1
1
⁄
2
cups water
4 tablespoons flour
1
⁄
2
lemon, thinly sliced
Saltandpepper •••••••
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