I browned the pork loin chops in lard in a cast iron skillet,
placed them all in the pressure cooker with two cups of water under the trivet, cooked them at pressure for 12 minutes and let the pressure go down naturally. They were wonderfully tender.
I also made a batch of Melynda Brown's wonderful sourdough biscuits and baked them in our toaster oven, thus not heating up the large oven for a small item. I love these. They are substantial, keep well and worth eating. You can even split and toast them! Thanks, Melynda!
So, that was our meal, and was enjoyed by all. Have a wonderful weekend!