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Add a photoServings: 6
Ingredients
- 2 Tbsp. Oil
- 1/2 c. Celery, chopped
- 1/3 c. Green pepper, chopped
- 1/4 c. Onion, chopped
- 1 c. Fresh tomato, peeled and diced
- 1 tsp Salt
- 1/8 tsp Pepper
- 1 clv garlic, chopped
- 1 x Chicken boullion cube
- 1 c. Boiling water
- 1/4 c. Barbecue sauce
- 3 Tbsp. Molasses
- 2 Tbsp. Cornstarch
- 1/4 c. Water
Directions
- Heat Cooker, add in oil and brown chops on both sides. Remove chops. Add in celery, green pepper and onion; brown lightly. Add in tomato, seasonings, bouillon cube dissolved in warm water, barbecue sauce and molasses mix well. Replace pork chops. Close cover securely. Cook 12 minutess. Let pressure drop of its own accord. Remove chops from Cooker. Thicken gravy with cornstarch mixed with water. Pour over chops.
- NOTE: If you like, substitute lean pork shoulder cut in 1-inch cubes for pork chops.
- Serves 6 or possibly 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 41 | 39% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 518mg | 22% |
| Potassium 264mg | 8% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.42g | 6% |
| Protein 0.41g | 1% |
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