Pork Chop Potato Casserole
2 Tblp. olive oil
4 pork chops, 1 (inch thick) or any other meat
Salt and freshly ground pepper
1/4 cup chicken stock
3 medium potatoes peeled and in 1/8 inch slices
1 medium onion sliced
3/4 cup dry white wine or chicken stock
3 bay leaves
1/2 tsp. nutmeg
Heat the oil in the cooker, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time. Remove to a warm platter. Add the stock to the cooker, scraping up any stuck particles. Layer half of the potato and onion slices in the cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top. Arrange the chops over the potatoes and onions and add another bay leaf. Cover the chops with another layer of potatoes and onions season with salt, pepper and nutmeg. Pour the wine and add the remaining bay leaf.
Close the lid and bring to pressure. Cook for 18 minutes on position 1, 10 minutes on position 2.
**Add a vegetable or salad to this subtly seasoned, succulent dish and your meal is complete.
****If you do not have a pressure cooker you can still make it in a regular pot. It will just take you longer to cook (depends on the meat you're using) and you will need to add a little more liquid. Remember this is supposed to be a casserole not a stew and it should not be completely dried out either.
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