Cuisinart EPC-1200PC Instructions and Recipes - Page 29
Pork Chops with, Balsamic, Onions & Figs
UPC - 086279019776
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1 tablespoon good quality olive oil 1 cup chopped onions ¾ cup diced (¼-inch) carrots 2 cloves garlic, peeled and chopped 1 tablespoon herbes de Provence 1 can (14 to 15 ounce) diced tomatoes with juices ½ cup dry white wine ½ cup low-sodium chicken, veal or beef broth or stock 1 bay leaf 1 jar (12-ounce) queen pimento-stuffed green olives, drained 1 package (9-ounce) frozen artichoke hearts, thawed but not cooked kosher salt and freshly ground pepper to taste Combine flour, salt, and pepper. Dust lamb shanks with seasoned flour. Add olive oil to cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning. When oil is hot, add 2 lamb shanks and brown evenly on all sides, about 5 to 10 minutes total. Remove to a platter and repeat with remaining 2 lamb shanks. Select Sauté. Add onions, carrots, garlic, and herbes de Provence to cooking pot. Cook for 3 to 5 minutes, until onions become translucent. Stir in tomatoes, wine, stock, and bay leaf. Return lamb shanks and any accumulated juices to the cooking pot, spooning some of the liquid and vegetable mixture over the shanks. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes. When audible beep sounds, allow 10 minutes Natural Pressure Release, then use Quick Pressure Release to release remaining pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Remove lamb shanks to a warm platter and cover loosely with foil, place in a (200°F) oven to Keep Warm. Add olives and artichokes to cooking pot. Select Simmer and cook, uncovered for 10 to 15 minutes to thicken slightly. Taste and adjust seasonings with salt and pepper. Spoon sauce over lamb shanks to serve. Nutritional information per serving: Calories 491 (40% from fat) • carb. 24g • pro. 42g • fat 22g • sat. fat 5g • chol. 132mg • sod. 1000mg • calc. 65mg • fiber 5g Pork Chops with Balsamic, Onions & Figs Makes 4 servings 4 pork loin chops, bone in, well trimmed of excess fat, about ¾- to 1-inch thick each 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper ½ tablespoon unsalted butter ½ tablespoon good quality olive oil 3 cups sliced onions (about 1 pound, peeled, sliced vertically) 2 cloves garlic, peeled and chopped 1 teaspoon thyme 3 tablespoons aged balsamic vinegar 2 tablespoons dry white wine or vermouth ¹⁄³ cup chicken stock 10 ounces dried figs Season pork chops with ½ teaspoon salt and pepper. Add butter and olive oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning. When hot add 2 pork chops and brown for 3 to 4 minutes on each side. Transfer to a plate and brown remaining 2 pork chops, transfer to the plate. Select Sauté and add the onions, garlic and thyme to the cooking pot. Cook, stirring for 3 to 4 minutes, until onions become translucent. Add balsamic vinegar and cook until reduced by half. Add wine, chicken stock, and remaining ½ teaspoon salt. Cook for 1 minute. Return pork chops to the cooking pot, topping with some of the onion mixture. Add figs on top. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Transfer pork chops, onions and figs to a warm platter with the pan juices and serve. If desired, cover pork chops, onions and figs loosely with a sheet of aluminum foil and place in a warm (200°F) oven. Select Simmer and reduce pan juices by half until slightly syrupy. Pour over pork chops and serve. Nutritional information per serving: Calories 504 (23% from fat ) • carb. 62g • pro. 37g • fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg • calc. 166mg • fiber 8g 29