pork chops with portabello mushrooms and roasted peppers

We always keep some frozen meat in the freezer. Generally it is consumed not with advanced planning but with sudden need—requiring a microwave quick thaw and improvised preparation. This recipe is a slight variation of the cook's mom's Armenian meat treatment ("cow in red wine sauce"). Pretty tasty, assuming it's okay to admit liking stuff that once had a face. Served with Armenian rice with almonds. The cook had some wine. And fell asleep in front of the TV. A Friday night collapse. Meanwhile the bob channel surfed onto Xena, warrior princess uninterrupted until. The mother-in-law calls to announce the Miss USA pageant that we are missing. bob makes the big sacrifice.


4 pork chops
2 T olive oil
2 cloves garlic, sliced
4 small portabello mushrooms, chopped
1/2 c red wine
2 t tomato paste
1/2 c water
4 oz roasted peppers, about 4 pieces from a jar
salt and pepper to taste


  1. Brown the pork chops in the olive oil in a pressure cooker and set them aside.
  2. Add garlic and sauté without browning.
  3. Add mushrooms, sauté a bit and then add the wine and evaporate it.
  4. Then put back the pork chops and add the roasted peppers.
  5. Dissolve the tomato paste in the water and add.
  6. Check the seasoning and then pressure cook about 15 minutes over medium heat.
  7. Release pressure and serve.


  1. Ani, maybe you should check this version over?
prcchps.htm: 25-jan-2000 [what, ME cook? © 1984 dr bob enterprises]