Sweet-And-Sour Pork Chops With Pineapple - Cook's essentials CEPC800 Owner's Manual

SWEET-AND-SOUR PORK CHOPS WITH
PINEAPPLE
Serve this colorful Hawaiian-inspired medley over rice.
One 28-ounce can pineapple chunks in unsweetened pineapple juice
1/4 cup apple cider vinegar
1 1/2 tablespoons soy sauce, plus more if needed
1 tablespoon toasted (Asian) sesame oil
1 tablespoon brown sugar
1 teaspoon ground ginger
1 to 2 tablespoons peanut or canola oil
6 to 8 center-cut pork chops, about 1-inch thick, trimmed
2 large red onions, peeled and sliced in rings
3 large red bell peppers, seeded and cut into 1-inch strips
2 tablespoons cornstarch
Optional garnish: 3 tablespoons chopped cilantro
1. In a bowl, prepare sweet-and-sour sauce by combining pineapple (includ-
ing juice), vinegar, soy sauce, sesame oil, brown sugar, and ginger. Set
aside.
2. Press BROWN and START. Heat 1 tablespoon oil in cooker and brown
pork chops on both sides in batches, adding more oil if needed. Set
chops aside.
3. Add onions and cook, stirring frequently, until they soften slightly, about 2
minutes. Layer pork chops and red peppers in cooker and pour reserved
sweet-and-sour sauce on top.
4. Pull lid handles apart and set lid on cooker. Slide safety lock to LOCK
position. Point pressure regulator knob to PRESSURE.
5. Set pressure mode for HIGH and cook time for 10 MINUTES. Press
START.
6. When cooker beeps three times, STOP light will illuminate. Quick-release
pressure by holding down Quick Steam Release button until red Pressure
Indicator Rod drops.
7. Slide safety lock to UNLOCK. Pull handles apart and remove lid.
8. With a slotted spoon, transfer chops to a large, deep serving platter.
9. Press BROWN and START. Dissolve cornstarch in 1/2 cup cooking liquid
and stir this slurry into sauce. Cook, stirring frequently, until sauce thick-
ens, 1 to 2 minutes. Add more soy sauce if needed.
10. Pour sauce over chops and garnish with cilantro, if you wish.
Serves 6
(10 minutes, high pressure)
35