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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a pocket in each chop by cutting from fat side almost to bone; set aside.

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  • In a 4- to 6-quart pressure cooker, crumble pork sausage. Cook and stir over medium heat until browned; drain in a colander. In a medium bowl, combine the pork sausage, stuffing mix, dried cranberries, applesauce, salt and pepper. Spoon one-fourth of the stuffing into each chop. Secure pockets with wooden picks.

  • Heat oil in the pressure cooker over medium heat; brown chops, 1/2 at a time, for 2 minutes per side. Arrange all chops in the pressure cooker. In a small bowl, whisk together the salad dressing, pumpkin butter and chicken stock; pour over chops.

  • Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 9 minutes.

  • Quick release the pressure. Carefully remove lid. Transfer chops to a serving platter. Bring liquid in cooker to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes to desired consistency, stirring occasionally.

  • Serve chops with pumpkin gravy; sprinkle with pumpkin seeds, if desired.

Oven Method:

Prepare chops as above, except cook sausage in a large oven-going skillet and brown chops in skillet. Add salad dressing-pumpkin butter mixture. Cover and bake in a 350° oven for 35 minutes. Remove lid. Bake 10 minutes more or until chops are cooked through (145°F to 160°F). Transfer chops to a serving platter; lightly tent with foil. Carefully return skillet to stove top. Boil gently, uncovered, for 3 to 5 minutes to desired consistency. Serve as above.

Nutrition Facts

1051 calories; fat 55g; cholesterol 237mg; saturated fat 16g; carbohydrates 66g; mono fat 16g; poly fat 8g; trans fatty acid 0g; insoluble fiber 3g; sugars 43g; protein 70g; vitamin a 243IU; vitamin c 1.8mg; thiamin 1.3mg; riboflavin 0.6mg; niacin equivalents 17.8mg; vitamin b6 1.8mg; folate 8.1mcg; vitamin b12 1.4mcg; sodium 2110mg; potassium 1019mg; calcium 90.9mg; iron 4.1mg.
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