Pressure Cooker Pork Chops And Acorn Squash Recipes

Steps:

• In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

Steps:

• Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.

Steps:

• Preheat oven to 375 degrees. Scatter squash and garlic in a large roasting pan. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
• Roast 25 minutes. Brush pork with hoisin. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140 degrees.
• Let meat stand 5 minutes before slicing 1 1/2 tenderloins (reserve remaining half to make Pork and Soba Noodle Salad, if desired). Serve with squash, garlic, and any pan juices.

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

Steps:

• Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
• Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
• Mix together remaining ingredients, except peas.
• In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
• Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
• Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
• Pour cooking liquid over all and serve.

Steps:

• Peel squash. Cut squash in half; remove seeds. Cut squash into 1/2-inch slices. Cut apples into quarters; remove cores. Cut apple pieces in half crosswise. Remove excess fat from pork.
• In 3 1/2- to 6-quart slow cooker, layer squash and apples. In small bowl, mix sugar, flour, cinnamon and salt. Coat pork with sugar mixture. Place pork on apples. Sprinkle with any remaining sugar mixture.
• Cover; cook on Low heat setting 8 to 9 hours.