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Ingredients
- 4 x Rib pork chops, 1-inch thick
- 2 Tbsp. Veg. oil
- 2 Tbsp. Onion, minced
- 1 x 8-1/2 can Pineapple slices
- 1 Tbsp. Prepared mustard
- 1 tsp Salt
- 1/8 tsp Black pepper
- 1/8 tsp Grnd ginger
- 1/2 c. Condensed beef broth
- 3 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 x Green pepper, cut in 1/2" strips
Directions
- From the Orient comes the inspiration for this delightful combination of pork, peppers and pineapple. Pressure cooking marinates the exotic seasonings right into the dish, and it's ready in record time. Serve with warm and fluffy white rice.
- Have butcher butterfly chops. Heat cooker, add in 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 and cook 8 min. 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. Cook till slightly thickened. Pour over chops.
- Makes 4 Servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 199 | 63% |
| Total Fat 22.22g | 28% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 1812mg | 76% |
| Potassium 349mg | 10% |
| Total Carbs 20.39g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.41g | 6% |
| Protein 9.51g | 15% |
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