Recipe - Napa Valley Pork Chops

2 tablespoon Vegetable Oil
1 small Onion, Chopped
4 Pork Chops, Trimmed &
Cut 1" Thick
2/3 cup Beef Stock
One half cup Dry Red Wine
One half teaspoon Dried thyme
One half teaspoon Sugar
One half teaspoon Salt
Rice, cooked, hot

Heat the oil in the pressure cooker. Saute the onion until tender. Set
aside. Brown the chops on both sides (use more oil if needed).
Arrange the chops in a single layer in the pressure cooker. Add the
beef stock, wine, thyme, sugar, salt and onion. Close the cover
securely. Place the pressure regulator on the vent. Cook for 9
minutes at 15 pounds start timing when the pressure regulator
begins to rock. Immerse the pressure cooker in or under cold running
water to stop the cooking immediately. Remove the cover. Remove the
chops. Serve on a bed of cooked white rice.

From: Joel Ehrlich
Posted to MMRecipes Digest V3 #220

Date: Tue, 13 Aug 1996 15:49:58 0500

From: pickell@cyberspc.mb.ca (S.Pickell)