Recipe: Stuffed Pork Chops (using bran flakes) (Presto Pressure Cooker Manual, 2006)

STUFFED PORK CHOPS

2 tablespoons vegetable oil
4 (1-inch thick) boneless pork chops, with deep pocket cut in each
1 cup chopped onion
3⁄4 cup chopped celery
1⁄2 cup corn
1 cup bran flakes, crushed
2 tablespoons water
1⁄2 teaspoon dried sage
1 1⁄2 cups water
Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Saute onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage; remove from cooker.

Stuff pork chops with mixture. Pour 1 1⁄ 2 cups water into cooker. Place pork chops on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 16 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

CAUTION:
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 4 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006