- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 1 1/2 cups
- dried navy beans
- 375 mL
- 1/4 cup
- all-purpose flour
- 60 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 4
- slices bacon, finely chopped
- 6
- boneless centre loin pork chops (approx. 1 1/2 lb/750 g)
- 2
- carrots, diced
- 1
- onion, chopped
- 4
- cloves garlic, minced
- 2 tbsp
- finely chopped fresh sage
- 30 mL
- 1 tbsp
- each finely chopped fresh rosemary and thyme, plus more for garnish
- 15 mL
- 1 jar
- passata (strained tomato sauce)
- 680 mL
- 2 tbsp
- red wine vinegar
- 30 mL
Method
Step 1
Add dried beans to multicooker. Pour 6 cups (1.5 L) water or to cover. Lock on lid. Cook on HIGH PRESSURE 12 min., or until beans are tender. Manually release pressure according to manufacturer’s instructions. Drain and rinse beans; set aside. Meanwhile, in shallow dish, stir together flour and half of each of the salt and pepper. Set aside.
Step 2
With multicooker on SAUTE setting, cook bacon about 5 min., until it begins to brown. Remove bacon from pot (leaving fat in pot); drain on paper towels. Dredge pork chops in flour mixture. Add to pot; cook 6 to 8 min., turning once, until browned. Transfer to plate.
Step 3
On SAUTE, add carrots, onion, garlic, sage, rosemary and thyme to pot; cook 3 to 5 min. Stir in passata, red wine vinegar, 1/2 cup (125 mL) water, bacon and remaining salt and pepper. Add pork chops to pot. Lock on lid. Cook on HIGH PRESSURE 15 to 20 min. until pork is tender. Manually release pressure according to manufacturer’s instructions. Garnish with fresh herbs to serve.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 460
- Fat:
- 14 g
- Saturated Fat:
- 5 g
- Carbs:
- 48 g
- Fibre:
- 16 g
- Sugar:
- 8 g
- Cholesterol:
- 75 mg
- Protein:
- 43 g
- Sodium:
- 820 mg
