Ingredients
3 pcs bacon strips, diced
¼ cup white onions, chopped
½ cup cornbread stuffing mix
½ cup tart apple, peeled and chopped
2 tbsp pecans, chopped
2 tbsp raisins
¾ cup chicken broth, divided
¼ tsp rubbed sage
¼ tsp ground allspice
2 pcs pork loin chops, bone-in, skinless, 1 inch thick
1 tbsp butter
1 tbsp vegetable oil
apple sauce
1 sprig rosemary
Preparation
In a pressure cooker, cook the bacon and onion over medium heat until the bacon is cooked. Set aside.
In a small bowl, combine the bacon mixture, stuffing mix, apple, pecans, raisins, 2 tablespoons of broth, sage, and allspice. Set aside.
Cut a pocket in each pork chop by slicing almost to the bone then fill with stuffing.
In the pressure cooker, brown pork chops one at a time in butter and oil on both sides. Sprinkle it with salt and pepper to taste.
Add the broth and close the cover securely. Place the pressure regulator on the vent pipe.
Bring the pressure cooker to full pressure over high heat for 5 minutes.
Reduce heat to Medium-High and cook for 10 minutes. The pressure regulator should maintain a slow steady rocking motion. Adjust heat if needed.
Remove the pressure cooker from the heat and let it cool first before opening.
Serve your stuffed pork chops with rice or mashed potatoes, and with a drizzle of apple sauce. Enjoy!
