Instructions

Mix in all marinade ingredients, quantities to your taste and you can also change or adjust the ingredients.  Let the meat rest with the marinade for at least 45 min.
Meanwhile, julienne the onion and pepper and chop garlic into fine brunoise and grate tomatoes. Heat a bit of oil in a Magefesa Star model pressure cooker and, when it is hot, add the onion, pepper and crushed garlic. Stir fry the whole over low-medium heat until soft and brown. Remove, drain the fat and keep. Brown the pork chop over medium heat in the same oil and add a bit more if necessary. Bring the stir- fry back, as well as grated tomato, and the extra marinade stock, sauté the whole for some minutes. Cover with the stock and close the pressure cooker. Set heat to maximum and wait until the working valve starts releasing steam. Now set heat intensity to medium- low and keep cooking between 22 and 25 minutes depending on the size of the pork chop used.
Peel and chop the potatoes in a way that you start cutting with the knife and end the cut by turning the knife so that the potato is broken, this will make release the starch and we will get thicker stock when cooking potatoes. Once time has elapsed, remove the pressure cooker from the heating source and let pressure to be released. The automatic pressure release method can be used (see the user’s guide). Add potatoes to the pot and add some hot stock if necessary.
Close the unit again and let the whole cook for 6 minutes more since the pressure cooker reaches the working pressure. Once time has elapsed, let pressure release completely, open the unit and check the desired doneness. Adjust salt and pepper and serve it hot.

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