Recipe by Mirro
Serving size: 4
4 pork chops, cut 1/2-inch thick
1 tablespoon fat (bacon grease is good)
1 cup uncooked rice
2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons chopped onions
3 tablespoons chopped green bell pepper
1 cup water
Brown pork chops in hot fat in 4-quart pressure cooker. Remove chops from cooker. Place rice in hot fat. Stir constantly until well-browned. Add tomatoes, seasonings, onion and pepper. Stir well. Add pork chops and water. Cover, set control to 10 pounds and bring up over moderated heat. Cook 12 minutes after control jiggles. Cool normally for 5 minutes, then place under cold running water until pressure is released.
NOTE: To double, use 6-8 quart cooker and double all ingredients.