Pork Chop and Potato Casserole

Pork Chop and Potato Casserole

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  • Prep Time


  • Total Time


  • Servings



  • Simple, with herbs.

  • 2

    tablespoons olive oil

  • 4

    pork chops, 1" thick

  • Salt and freshly ground pepper

  • ¼

    cup chicken stock

  • 3

    medium potatoes, peeled and in ⅛" slices

  • 1

    medium onion

  • ¾

    cup dry white wine

  • 3

    bay leaves

  • ½

    teaspoon nutmeg

  • .


Heat the oil in the pressure cooker, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time. Remove to a warm platter. Add the stock to the pressure cooker, scraping up any stuck particles. Layer half of the potato and onion slices in the pressure cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top. Arrange the chops over the potatoes and onions and add another bay leaf. Cover the chops with another layer of potato and onion, again season with salt, pepper and nutmeg. Pour in the wine and add the remaining bay leaf. Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Discard the bay leaves. Suggested time for 15 psi pressure cookers: Cook for 10 minutes on high pressure.


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