Pressure Cookers have made a huge comeback! These wonders of technology are terrific time savers when it comes to meal prep. Until now, many cooks were apprehensive toward pressure cookers. Those of us who grew up with them probably remember the hissing steam coming from the top, the family member who skirted around safety steps and ended up with a nasty steam burn, or the lid that blew off the pot and left tomato sauce on the ceiling! One kitchen accident and the old pressure cooker was banished to the back of the appliance closet.
How far the pressure cooker has advanced! Buttons pre-set for whatever you're cooking, the ability to saute and brown, and lots of safety features. Adding to its pluses is the ability to tenderize meats and beans in a fraction of the time a traditional Dutch oven would take.
We've been eager to do pressure cooker versions of some South Louisiana favorites. This week, we started with Pork Chops and Yams. From start to finish, this Cajun entree' took just 35 minutes. Winner, winner!
Steen's Pressure Cooker Pork Chops and Yams
4 bone-in pork loin chops 1-2 Tbsp olive oil Salt & pepper or Creole Seasoning 2 large yams or sweet potatoes 1/2 cup Steen’s Cane Syrup 1 Tbsp minced garlic
Place chops in a gallon size zip closure bag. Add oil and salt & pepper (or Creole Seasoning). Seal bag, massage to mix and set aside. Peel and cube potatoes. Place in a microwaveable bowl with 1/2 cup water and cover. Cook on high 3 minutes to blanch. While the potatoes blanch, brown chops on medium high heat, about 3 -5 minutes on each side. Transfer browned chops to electric pressure cooker coated with cooking spray. In a small bowl, whisk together syrup, garlic and 1/4 cup water. Pour mixture into the skillet, scraping the bottom to incorporate the “grimilles” (grim-EEZ), the bits of pork chop stuck in the skillet plus drippings). Drain potatoes and place them over chops in the cooker. Pour gravy into the pot. Choose Meat setting and pressure cook on high for 20 minutes. When cooking is complete, allow cooker to release naturally. Plate one chop with 1/4 of potatoes. Spoon gravy over chops and potatoes, then garnish with chopped onion tops. Yields 4 servings. *As a time saver, season chops and blanch potatoes the night before and refrigerate. . . #steens #steenssyrup #steenscanesyrup #canesyrup #porkchops #sweetpotatoes #dinnerin30 #pressurecooker #grimilles #dinnerpdq #yams #supper #creoleseasoning #cajuncooking #instantpot #instantpotrecipes #pressurecookerrecipes