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© Meredith Corporation. All rights reserved. Used with permission.
Cut a pocket in each chop by cutting from the fat side almost to the bone; set aside.
In a 4- to 6-quart pressure cooker, crumble sausage. Cook and stir over medium heat until browned; drain in a colander. In a medium bowl, combine the sausage, stuffing mix, dried cranberries, applesauce, salt and pepper. Spoon one-fourth of the stuffing into each chop. Secure pockets with wooden toothpicks.
Heat oil in the pressure cooker over medium heat; brown chops, 2 at a time, for 2 minutes per side. Arrange all chops in the pressure cooker. In a small bowl, whisk together salad dressing, pumpkin (or apple) butter and chicken stock (or broth); pour over chops.
Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 9 minutes.
Quick-release the pressure. Carefully remove lid. Transfer chops to a serving platter. Bring liquid in cooker to a boil. Reduce heat and simmer, uncovered, for 3 to 5 minutes to desired consistency, stirring occasionally.
Serve chops with pumpkin gravy; sprinkle with pepitas, if desired.