Pork Chops in the Pressure Cooker

This is the pork chop recipe I was looking for when I saw the tapioca pudding recipe. I’ve made this recipe several times. It’s so easy and so delicious. It’s so good that I now double it so we’ll have enough leftovers for another dinner, and a lunch.

Pork Chops

Pork Chops

I like a thinner gravy so I don’t do anything to thicken it. When I take the pork chops out from being browned, I add one sliced onion and brown it a bit, then I pour in a bit of white wine, then follow the recipe. It is so good! And so easy! 

And . . I love rice and gravy!

Tapioca Pudding

Do you like tapioca pudding? I do! The other day, I got on the Pressure Cooking Today site to get my go to pork chop recipe. I saw there was a new recipe for tapicoa pudding. Have I mentioned that I love tapioca pudding? 

It seemed like I remembered having a bag of tapioca.

Tapioca

Tapioca

Oh yes . . there it is wedged in there by the brown sugar . . but is it small pearl? Or, does it even matter?

Tapioca

Tapioca

Yes! Just what I needed! I made the recipe and it was delicious.

Tapioca with Strawberries

Tapioca with Strawberries

We had it with some of our home grown strawberries. Vince loved it so I made a double batch the next day and we’ve had it with blackberries one night and blueberries one night.

I did have a problem with it sticking in the Instant Pot so the second time I made it, I used the Cuisinart, which has the non-stick finish. It didn’t stick but it still scorched in the bottom so I carefully dumped the hot pudding into a bowl to stir so as not to disturb the scorched bottom and get those bits into the pudding.

I think next time I make it, I’ll try cooking it on low instead of high and see what happens. Maybe cook it 8 minutes on low instead of 6 minutes on high and see what happens.

Notice how yellow my pudding is compared to the pudding in the picture on the Pressure Cooking Today page.  Farm fresh eggs!

Rosemary Roasted Chicken

Roasted chicken is one of my favorite meals. You’ve probably noticed that almost every meal is my favorite but I really love roasted chicken. 

Roasted Chicken

Roasted Chicken

It’s so easy and can be a one pot meal, plus it can be left in the oven for several hours while I’m out working in the garden! Potatoes or sweet potatoes could also be added, if desired.

The meat was moist and quite delicious. You will notice the chicken is in a different dish. Once the chicken was done, I transferred it, along with everything except the juices, to a different dish so I could thicken up/reduce the pan drippings on top of the stove.

Roasted Chicken

Roasted Chicken

Rosemary Roasted Chicken
An easy and delicious one pot meal
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Ingredients
  1. 1 roasting chicken
  2. 1 onion, sliced
  3. 8 oz. mushrooms, sliced
  4. 6 - 8 carrots, sliced into 2 - 3" pieces
  5. 3 T. minced garlic
  6. 6 sprigs fresh rosemary
  7. 1 lemon, sliced
  8. 4 T. butter
  9. 4 T. olive oil
  10. 1 cup dry white wine
  11. salt, pepper, additional seasonings for chicken (whatever you like - I use a cajun spice mix)
Instructions
  1. Preheat oven to 350º.
  2. Rinse chicken and dry thoroughly! Season chicken inside and out with spices you like.
  3. Place 2 springs of rosemary and a couple of lemon slices inside the cavity of the chicken.
  4. Heat 2 T. olive oil and 2 T. butter in a Dutch oven. Saute onions til lightly colored and tender. Add mushrooms and continue to saute.
  5. Remove mushrooms and onions from the pot. Add remaining butter, olive oil and the garlic. Saute until garlic is almost starting to brown.
  6. Brush the garlic/butter mixture over the chicken and add the chicken to the pot.
  7. Place the remaining lemon slices and the rosemary on top of the chicken.
  8. Add the onions, mushrooms and carrots on top of and around the chicken.
  9. Roast in the oven, uncovered, until the chicken is done (165º). It usually takes 1-1/2 to 2 hours to reach this temp with the oven at 350º.
  10. Once the chicken is done, remove it, along with the veggies, and place them in an ovenproof dish and keep warm in the oven while the pan juices are reduced.
  11. If there's a lot of fat, you may wish to drain some off.
  12. Add the 1 cup dry white wine and simmer until the juices are reduced and thick enough to spoon over the chicken for a tasty sauce.
Notes
  1. If I know the chicken needs to be in the oven longer (because I'm working outside), I'll cook it at 325, or if I know I need it done sooner, I'll roast it at 375.
Patchwork Times by Judy Laquidara http://www.patchworktimes.com/