Challenge

by Kythera Ann

Pressure Cooker Stuffed Pork Chops
(A recipe for delicious and moist stuffed pork chops that are cooked in only 8 minutes)



8 8 ounce boneless pork loin chop, 1 1/2" thick
Filling:
8 slices high quality dense white bread
3 eggs
3/4 cup freshly grated Parmesan cheese
2 teaspoons fresh parsley, finely chopped
1 clove garlic, finely chopped
salt and freshly ground pepper
Sauce:
4 tablespoons olive oil
1 large onion, thinly sliced
3/4 cup dry white wine
2 teaspoons granular chicken bouillon, or 2 bouillon cubes
fresh parsley, for garnish

Cut a deep pocket horizontally through the middle of each pork chop. Set aside. In a small bowl, mix the filling ingredients adding another egg if the filling is crumbly. Divide the mixture between the pork chops, stuffing it into each pocket. Sprinkle each side of the pork chops with salt and pepper. Heat the olive oil in a 5-8 quart pressure cooker. Brown the pork chops on both sides, removing them to a plate as they brown. After all are browned, add the onions and cook for one minute, stirring. Add the wine and chicken bouillon, then return the chops to the pan. Position the lid and lock in place. Bring to high pressure and adjust the heat to stabilize b the pressure. Cook 8 minutes. Remove from the heat and lower the pressure using the cold-water release method. Open the pressure cooker and remove the pork chops to a serving platter. Pour the sauce over the chops. Sprinkle with parsley and serve. Makes 8 servings.


Whole Poached Salmon
(Microwave Cooking Time: 8 minutes per 450g/1lb, serving 8 people)



1.Skg/3 1/2lb salmon, cleaned, with head and tail left on
whole fresh herbs, such as dill or tarragon
oil for brushing
Garnish:
lemon slices or wedges, sliced cucumber and fresh herbs

Wash the salmon and pat dry. Place fresh herbs inside the cavity of the fish and brush the skin on both sides with oil. Use foil to cover the thin end of the tail and the head to prevent overcooking. Cover the foil with several thicknesses of cling film/plastic wrap. Make an incision along the skin on either side of the dorsal fin to allow steam to escape so that the skin does not burst. Lay the fish flat on the turntable, if it will fit, or curve it to fit the shape of the turntable. If curving the fish, tie loosely with string to hold the shape. Cook 8-9 minutes per 450g/llb on low or defrost. About halfway through the cooking time, uncover the head and tail and remove the string to allow the head and tail to cook through. To test the salmon to see if it is cooked, slip a sharp knife through one of the slits made on either side of the dorsal fin. If the blade passes through without resistance, the fish is cooked. Allow the fish to cool slightly and then peel away the skin carefully. Start at the dorsal fin with a sharp knife and carry on peeling with a round-bladed table knife which should slip easily between the skin and the flesh. Carefully transfer the fish to a serving plate, removing the herbs inside the cavity. Garnish with cucumber, lemon slices or wedges and fresh herbs to serve. Serve hot with new potatoes and hollandaise sauce or cold with mayonnaise and a green salad. Serves: 8 people.