It's going to be a great kitchen tool.
UPDATE: It was human error. In my rush to see the cooked rice I used the Quick Pressure Release method to get the steam out of the cooker, I should have been patient and waited letting the Natural Pressure Release do it's thing. That would have allowed the needed time to finish cooking the rice. I'm happy I found this out, but just as happy I took it out early!
The rice was slightly under cooked, so I removed it from the pressure cooker and put it into the braising liquid that I used to cook the pork chops. Wow, did that work out well! The rice was absolutely soooooo delicious. I will definitely make it this way again. Definitely. The rice takes on the flavor of the cider and A1 sauce. The chops were moist and flavorful.
Sometime mistakes can work out to be better than the original plan!
Recipe, products and pictures below.
Brown Rice, Pork Chops, & Applesauce
Pork Chop braising broth:
1 1/2 cups apple cider
2 Tablespoons A1 sauce
4 center cut chops (you can use bone in)
Salt & Pepper
Season chops, sear in a hot cast iron skillet (with a drop of oil on the bottom, if needed).
Once seared, add braising broth.
Cook to internal temperature of 155 for medium doneness.
Remove chops and add rice until cooked to desired doneness.
1 cup of brown rice
2 cups water
Cook the rice until "al dente". Pour the rice and the remainder of the liquid (not more than 1/4 cup) into the pork chop braising broth. Add cider if needed until rice is completely cooked.
Serve with applesauce.
(Our applesauce was made from our apples, cut up with skins, and cooked in Crock Pot with cinnamon.)