Skip to Content
Makes
Serves: 6
Level
very easy
Prep Time
15
Total Time
60

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.
Share This

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
Sugar:
8 g
Protein:
43 g
Cholesterol:
75 mg
Fiber:
16 g
Sodium:
820 mg