Pork Chops

In a pressure cooker, add enough oil to coat bottom. On medium-high, brown the chops, usually 2 at a time, until nicely browned on all sides (I do this at relatively high heat because it's faster and it renders better gravy.) Remove cooker from heat and carefully add the sliced potatoes, being careful not to get splattered with grease. Mix the potatoes thoroughly to coat with the drippings. (The browner the drippings, the better the gravy!) Add about 1/4 C. water and mix again. Pour in the onions and stir all. Salt and pepper if you wish. Put the chops on top of the potatoes; salt and pepper again if you wish. Close the cooker. Put back on the heat and reduce to medium. It will take quite a while to bring up to pressure. Once at pressure, cook for 15 minutes. Put cooker under running water and tap to reduce pressure quickly. Remove the chops and spoon out the potatoes. The chops will fall off the bone and be nice and moist and the potatoes will be in nice gravy.

April Downen