I created this recipe after I returned home from traveling and had little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it’s tasty; I love it because it’s easy!
—Allison Gapinski, Cary, NC
Prep: 20 min. • Cook: 20 min. + releasing • Makes: 4 servings
1 tsp. olive oil
1 medium green pepper, julienned
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 1/2 lbs. boneless pork loin chops
1 can (14 1/2 oz.) petite diced tomatoes, undrained
1 small onion, finely chopped
1 celery rib, chopped
1 small carrot, julienned
1 garlic cloves, minced
1/2 tsp. Louisiana-style hot sauce
1/4 tsp. salt
3/4 cup reduced-sodium chicken broth
1 1/2 cups uncooked instant rice
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove and set aside. Select cancel setting to turn off saute function.
2. Mix cumin and chili powder; sprinkle pork chops with 2 tsp. spice mixture. Add pork to pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 6 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure according to manufacturer’s instructions.
3. Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for normal heat; bring a to boil. Add rice. Cook 5 minutes longer or until rice is tender. Serve peppers with pork mixture.
1 SERVING: 423 cal., 12g fat (4g sat. fat), 82mg chol., 573mg sod., 40g carb. (6g sugars, 4g fiber), 38g pro. DIABETIC EXCHANGES: 5 lean meat, 2 starch, 1 vegetable.