Serves: 6
Total Calories: 664

6 pork chops (at least 1-inch thick)
1/3 cup seasoned bread crumbs
1/4 cup olive oil
2 onions, sliced
3 cloves garlic, crushed
2 cups chicken broth
3 tablespoons tomato paste
salt and pepper to taste
2 teaspoons dried oregano
1 bay leaf
6 red potatoes, peel strip around middle
2 cups frozen green peas
1 tablespoon cornstarch

Dredge pork chops in bread crumbs. Heat oil in cooker and brown meat on both sides. Set aside. Saute onions and garlic, scraping up browned bits. Stir in broth,
tomato paste, salt, pepper, oregano, and bay leaf. Place pork chops in sauce. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 8 minutes. Remove cooker from heat and quick-release pressure. Add potatoes. Lock lid and return to full pressure. Adjust heat to maintain pressure and cook for 5 minutes. Release pressure. Stir in peas. Simmer until peas are hot and tender, but not mushy. Remove chops and vegetables to serving platter to keep warm.

For gravy, bring broth to a boil and cook, uncovered, until reduced by half. Stir cornstarch into some water to make a smooth paste. Pour into boiling broth and stir until thickened. Serve over chops and potatoes.

Nutritional Facts:

Serves: 6
Total Calories: 664
Calories from Fat: 193

More Recipes from the Cook'n Under Pressure Cookbook:
Acapulco Chicken
Beef Montparnasse
Breakfast Hash in a Flash
Chicken and Dumplings
Corned Beef and Cabbage
Lamb and Dumpling Stew
Spare Ribs with Sauerkraut
Stuffed Peppers and Tomatoes
Sunday Pork Chop Dinner