Indian Style Pork Chops, Pressurized!



This is a combination of a couple of recipe’s I found on line.  I kind of winged it with the seasoning, but it really came out quite well.  I only marinated the pork for an hour or so -  it definitely would have benefited from more time – over night would have been even better!    I served this with oven roasted carrots that I coated in oil, and lightly seasoned with a ¼ tsp each of curry and garlic powder, and Gram Marsala.  I served it over a garlic Cous-Cous.  It was really quite good!  The dish can be made in a traditional dutch oven as well – just simmer for about an hour till the sauce blends, and the pork is tender.

Ingredients for marinating pork:

  1. Rice vinegar  3 tbsp 
  2. Sugar  1 tsp
  3. Salt  1 tsp 
  4. Fresh ground pepper, ½ tsp
  5. Mix ingredients in a small bowl.  Pour in a zip lock bag, add pork, mix well, and refrigerate for a couple of hours – or overnight.

Gravy Ingredients:

  1. 4 Medium pork loin chops, no bone
  2. 1 ¼ cups water
  3. 1 Medium onion, cut in half, and sliced thinly
  4. 1- 14.5 oz can diced tomatoes, with liquid
  5. 2 tsp Garam Marsala seasoning
  6. 1 tsp chili powder
  7.  2 tbs flour, whisked with 2 tbs water to thicken gravy

Directions:
Mix all gravy ingredients except flour thickener and the 1 ¼ cups water in a medium bowl, and let sit for about an hour to meld the flavors.
When ready, heat a tbsp of oil in the pressure cooker, and sear the chops until browned.  Deglaze the pan with the water, scraping up the brown bits. Add gravy ingredients, browned pork.  Close the lid and bring up to full pressure on high heat.  Lower heat to low, and maintain pressure for 10 minutes.  Release pressure, and open the lid.  Continue to simmer gravy for 5 – 10 minutes, adding the flour/water mixture to thicken as needed.
Keep stirring until the gravy thickens slightly, then serve.
For the carrots, in a medium mixing bowl, combine 4 – 5 carrots, cut into 2 inch pieces and quartered, with 1 tbs olive oil, ¼ tsp each of curry, garlic and garam marsala powders.  Roast at 400 degrees on a flat cookie sheet until crispy – about 20 minutes.
I simply used a box mix of Cous Cous, and prepared according to instructions.
Serve the carrots, pork and gravy over the Cous Cous, and enjoy!

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