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#13 Balsamic and Fig
Pork Chops
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 8 minutes
Total Cook Time: 11 minutes
Ingredients:
4 bone-in pork loin chops
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 teaspoon olive oil
2 medium onions, peeled and minced
4 cloves garlic, peeled and minced
1 teaspoon fresh thyme
3 tablespoons balsamic vinegar
2 tablespoons dry white wine
½ cup chicken broth
1½ cups dried figs
Prep Directions:
1. Sprinkle chops with salt and pepper.
2. Add butter and oil to
Pressure Cooker and heat on
Medium-Low (175°F).
3. Working in batches, brown pork
chops in Pressure Cooker, turning
with tongs as necessary.
4. Transfer chops to plate
once cooked.
5. Add onions, garlic and thyme to
Pressure Cooker and sauté for
about 5 minutes, until soft.
6. Add balsamic vinegar, wine, and
broth and stir to deglaze
Pressure Cooker.
7. Return pork chops to Pressure
Cooker and top with figs.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 13 on numeric key pad.
98 • NuWave
PIC
Platinum Complete Cookbook
™
®
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Serve.
#14 Wild Mushroom Sauce
Yield: 3.5 cups
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 5 minutes
Total Cook Time: 8 minutes
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 cup dried porcini mushrooms, washed
and coarsely chopped
1 pound fresh white mushrooms,
washed, sliced
1 cup boiling homemade chicken stock
1 (14.5-ounce) can tomatoes, drained
and chopped
2 tablespoons tomato paste
¼ teaspoon dried rosemary
¼ teaspoon dried sage
¼ teaspoon freshly ground
black pepper
Salt to taste
2 tablespoons chopped fresh parsley
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium (275°F).
2. Add onion and garlic and cook for
about 2 minutes, stirring often, until
vegetables begin to soften.
3. Add mushrooms and cook for about
5 minutes, stirring often, until soft.
4. Stir in broth, tomatoes,
tomato paste, rosemary, sage,
salt and pepper.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 14 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Stir in parsley and serve
#15 Vegetarian Ragu
Yield: 6 cups
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 40 minutes
Total Cook Time: 44 minutes
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, peeled and finely chopped
1 bell pepper, seeded
and finely chopped
4 zucchinis, coarsely chopped
3 pounds ripe tomatoes, coarsely chop
1 bay leaf
½ teaspoon dried marjoram
½ teaspoon fresh basil, chopped
Salt to taste
10 cups vegetable stock
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium-High (375°F) until oil begins
to smoke.
2. Add onions, garlic, carrot, bell
pepper and zucchinis and cook,
stirring occasionally for
about10 minutes.
3. Stir in tomatoes, bay leaf, marjoram,
basil, salt, and stock.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 15 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Mix well and serve.
Pressure Cooker • 99
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