Pork Chops With Apricot Sauce; Creamy Rice Pudding - Cuisinart CPC-800 Serie Manual Del Usuario

For serving:
Taco shells
Red cabbage, thinly sliced
Diced pineapple (fresh, not canned)
Radish, cut into thin matchsticks
Cilantro, roughly chopped
Lime
1. Season the pork with the salt, chili powder
and cumin. Add the pork and garlic to the
cooking pot of the Cuisinart
and stir together with the cinnamon stick. Stir
together the pineapple juice, water, ketchup
and chipotle; add to the cooking pot with the
pork. Mix all ingredients together well.
2. Secure the lid and select Meat/Stew. Set
time for 75 minutes. When the audible beep
sounds, let pressure release naturally.
3. Once the pressure is released completely,
the red indicator will drop. Remove lid and
transfer the pork to a large mixing bowl;
shred with 2 forks or your hands (gloves are
recommended). Taste and adjust seasoning as
desired.*
4. Serve approximately 1 tablespoon pulled pork
with taco shells, thinly sliced red cabbage,
diced fresh pineapple, radish matchsticks,
chopped cilantro and lime.
*For added flavor, the strained cooking liquid
may be cooked more to reduce into a sauce
and added to the shredded pork, tablespoon by
tablespoon.
Nutritional information per serving (one taco):
Calories 76 (58% from fat) • carb. 4g • pro. 5g
fat 5g • sat. fat 2g • chol. 16mg • sod. 159mg
calc. 6mg • fiber 0g
Pork Chops with
Apricot Sauce
Say good-bye to dry pork chops with the
Cuisinart Pressure Cooker, which cooks
®
them up in minutes.
Makes 4 servings
4 boneless pork chops, about
2 inches thick
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
½ cup apricot jam
Pressure Cooker
®
30
∕ cup chicken broth
1
3
2 garlic cloves, smashed
2 thyme sprigs
1. Season the pork chops with the salt and
pepper. Put the olive oil into the cooking pot of
the Cuisinart Pressure Cooker. Select Brown.
®
Once hot, add 2 of the pork chops and brown
on both sides. Remove and reserve. Repeat
with remaining pork chops.
2. Return the reserved pork chops to the
pot and add the apricot jam, broth, garlic
and thyme sprigs. Secure the lid and select
High Pressure. Set the time for 8 minutes.
When the audible beep sounds, use Quick
Pressure Release. Once pressure is completely
released, the red indicator will drop.
3. Remove lid and transfer the pork chops to a
serving plate. Remove and discard the garlic
cloves and thyme sprigs. Select Brown to
simmer cooking liquid to thicken. Spoon over
pork chops and serve immediately.
Nutritional information per serving (1 pork chop):
Calories 430 (46% from fat) • carb. 26g • pro. 32g
fat 22g • sat. fat 7g • chol. 92mg • sod. 499mg
calc. 76mg • fiber 0g

Creamy Rice Pudding

Not rich enough for you? Top with sweetened
whipped cream and some chopped nuts
before serving.
Makes 4½ cups
3 cups Arborio or Carnaroli rice
4 cups whole milk
2 cup heavy cream
2 cup water
1 cup granulated sugar
1 tablespoon plus 1 teaspoon
ground cinnamon
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
3 pinches ground nutmeg
1. Put rice, milk, cream, water, sugar, cinnamon,
vanilla extract, salt and nutmeg into the
cooking pot of the Cuisinart
2. Secure the lid and select Low Pressure. Set
the time for 15 minutes. When the audible
beep sounds, use Quick Pressure Release.
Pressure Cooker.
®