Pork Chops & Potatoes

Featured in Intermediate

Ingredients

• 2 tablespoons olive oil
• 4 pork chops, 1-inch thick
• Salt and freshly ground pepper
• ¼ cup chicken stock
• 3 medium potatoes peeled and cut in 1/8 inch thick slices
• 1 medium onion, sliced
• ¾ cup dry white wine
• 3 bay leaves
• ½ teaspoon nutmeg

Directions

• Heat the oil in the pressure cooker; generously sprinkle the chops with salt and pepper. 2- Use the Brown setting to brown as many chops as will fit comfortably at one time.
• Remove the chops to a warm platter.
• Add the stock to the cooker, scraping up any stuck parti cles. Turn off the Brown sett ing.
• Layer half of the potato and onion slices in cooker, sprinkling with salt, pepper and Place a bay leaf on top . Arrange the chops over the potatoes and onion and add another bay leaf.
• Cover the chops with another layer of potatoes and onion, again season with salt, pepper and nutmeg. 6- Pour in the wine and add the remaining bay leaf. Close the lid and turn the knob to Pressure .
• Set the timer for 20 minutes at LOW pressure. When done, release the pressure and open the cooker. Discard the bay leaves before serving.