An apple, raisin, pecan, and bacon stuffing creates the perfect pressured-cooked pork chop dish.
1 bacon strip, diced 1/4 C. chopped onion 1/2 C. corn bread stuffing mix 1/2 C. chopped peeled tart apple 2 Tbs. chopped pecans 2 Tbs. raisins 2 Tbs. plus 1 C. chicken broth, divided 1/4 tsp. rubbed sage Dash ground allspice 2 bone-in pork loin chops, 1 inch thick 1 Tbs. butter
In a 6-qt. pressure cooker, cook the bacon and onion over medium heat until the bacon is crisp. In a small bowl, combine the bacon mixture, stuffing mix, apple, pecans, raisins, 2 Tbs. broth, sage and allspice. Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. In pressure cooker, brown chops in butter on both sides; add remaining broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced. Yield: 2 servings.