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APPLE-SAGE CORNBREAD
STUFFED PORK CHOPS
Serves 4
INGREDIENTS
4 pork loin chops (1 1/2 - 2" thick), butterflied horizontally
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 cup cornbread stuffing mix
1 whole apple, cored and diced
1/8 teaspoon celery seed
1/8 teaspoon garlic salt
1/8 teaspoon dry sage
1 tablespoon fresh parsley (or 1 teaspoon dried)
2 1/2 cups chicken broth, divided
4 large potatoes
4 cups green beans, rinsed, stems removed
2 tablespoons butter, room temperature
2 tablespoons flour
METHOD
1. Season pork chops with salt and pepper.
2. Preheat uncovered pressure cooker to 400°. Add one tablespoon of olive oil to
the pot. Seer the pork loin chops in the hot oil until brown on both sides. Remove
from pot.
3. Add chopped onion to pot. Season with salt and pepper and cook until tender.
4. Place cooked onion into large mixing bowl. Add stuffing mix, diced apple, celery
seed, garlic salt, sage, fresh parsley and 2 tablespoons chicken broth. Mix
together well and stuff into butterflied chops (about 2 tablespoons per chop). Add
remaining chicken broth to pressure cooker. Place stuffed pork chops in pressure
cooker. Add potatoes and secure lid.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
6. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
7. Remove potatoes and pork chops from pressure cooker. Place green beans in
pot. Close lid and set timer for 2 minutes. After 2 minutes, remove from pot.
8. Mix butter and flour well so that it forms a paste.
9. Set uncoverd pressure cooker to 400°. As the remaining stock in pot starts to
boil, slowly add butter and flour paste (1/8 teaspoon at a time to avoid lumps).
Serve gravy on side.
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ANNA'S CHILI
Serves 10
INGREDIENTS
1/4 cup olive oil
2 pounds ground beef
1 pound ground pork
1 cup onion, chopped
3 cloves garlic, minced
3 tablespoons Chipotle chile powder
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon oregano
1 teaspoon paprika
1 can (28 ounces) crushed tomatoes
2 cups beef or chicken stock
8 ounces dark beer
3 tablespoons tomato paste
3 tablespoons masa harina (corn flour)
1 can (15 ounces) red kidney beans
salt and pepper, to taste
METHOD
1. Heat uncovered pressure cooker to 350°. Add olive oil.
2. Add ground beef and pork; sauté until browned. Remove meat and set aside.
3. Add onions and seasonings (garlic through paprika) to pressure cooker and sauté
until onions are translucent.
4. Return meat to pan. Add crushed tomatoes, stock, beer and tomato paste, stirring
to mix well.
5. Secure pressure cooker lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
7. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
8. Add the masa harina and beans and stir.
9. Simmer uncovered on low temperature for another 10 minutes or until thickened.
Season with salt and pepper.
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