Pressure Cooker Pork Chops Recipe

Pressure Cooker Pork Chops Recipe

Do you want to have pork chops for but can’t figure out how to prepare them? Are you looking to prepare your meal quickly?

If you answered both questions with a yes, then you are in luck. You should give these pork chop pressure cooker recipes a try.

They are savory and take under an hour to cook.

Pressure Cooker Pork Chops With Figs

The first recipe that you must try is balsamic pork chops with figs. Let’s begin by gathering the following ingredients for the pork chops and the syrupy sauce:

  • 4 1-inch thick bone-in pork loin chops
  • Salt and freshly ground pepper, both to your taste
  • 2 teaspoons of either butter or ghee (clarified butter)
  • 2 teaspoons of extra virgin olive oil
  • 2 medium peeled and chopped sweet onions
  • 4 cloves of garlic
  • ½ teaspoon of dried thyme
  • 3 tablespoons of balsamic vinegar
  • 2 tablespoons of dry white wine
  • ½ cup of chicken broth
  • 10 ounces of dried figs

This pressure cooker pork chops recipe yields 4 servings with the given ingredient amounts.

First, for the syrupy sauce, use a slotted spoon to transfer the pork chops, onions, and figs to your serving platter and cover and keep everything warm.

Return the pressure cooker to medium high heat and simmer with cooker uncovered for 5 minutes or until the pan juices are reduce and they coat the back of the spoon. Pour over the pork chops, onions, and figs on the serving platter.

So basically for the sauce, all you really need are the juices from the cooked food to reduce down to a thick consistency to form the sauce.

Now let’s start on the pork chops. First, you need to lightly season both sides of the pork chops by seasoning them with the salt and pepper. Next, add the butter (or ghee, a clarified butter), and oil to the pressure cooker and bring them to temperature over medium high heat. Add 2 pork chops and brown them for 3 minutes on each side. Move the two browned pork chops on to a serving platter and repeat the process with the other pork chops.

Next, after all the pork chops have been browned, add the chopped onions and sauté those for 4 minutes or until the onions are clear and you can see through them. Then, add in the garlic and sauté it for 30 seconds. Stir in the thyme and balsamic vinegar to the sautéed garlic and onions mixture afterwards and cook, with the cooker uncovered, until the vinegar is reduced by half.

Next, stir in the dry wine and chicken broth to the reduced mixture. Add in the pork chops and spoon in the onions over the chops and pace the figs on top.

Lock the lid into place and bring the cooker to high pressure. Keep the high pressure for 9 minutes. Remove the cooker from the heat and release the pressure in the cooker quickly. And finally, serve your finished meal immediately while it’s hot.

Pressure Cooker Pork Chops With Herbal Sauce

A second recipe that is worth trying is a saucy herbed pork chops recipe. For this recipe, you will need the following ingredients:

  • 6 1-inch thick pork chops
  • 1/3 of a cup of olive oil
  • 1 large sliced onion
  • 2 crushed garlic cloves
  • ¼ cup of chopped parsley
  • A 15-ounce can of undrained crushed tomatoes
  • 1 cup of chicken broth
  • 2 tablespoons of brown sugar 1 ½ teaspoons of salt
  • ½ teaspoon of crushed red pepper flakes
  • 1 ½ teaspoons of dried thyme
  • 1 teaspoon of ground fennel
  • 2 tablespoons of either milk or half and half
  • 2 tablespoons of either potato starch or flour
  • Either some cooked noodles or rice (optional)

This pressure cooker pork chops recipe yields 6 servings with the given ingredient amounts

First, dust the pork chops with flour and shake off any excess flour.

Next, heat the olive oil and add 2 chops at a time and sauté them in the hot oil until the chops are browned on both sides. Repeat this step with all your chops.

Transfer all your browned pork chops to a kitchen plate and keep them warm.

Add the sliced onion, garlic, and parsley to the cooker and sauté them in the hot oil for 2 minutes, stirring the mixture well and scraping the bottom of the pan.

Next, stir in the crushed tomatoes, chicken broth, brown sugar, salt, pepper flakes, thyme, and fennel.

Next, add the pork chops to the cooker.

Secure the cooker lid, and, over high heat, develop steam and high pressure. Reduce the heat and maintain pressure and cook the food for 14 minutes. Release the pressure afterwards and remove the lid.

Continue cooking the food over medium heat while blending the milk (or half and half) and potato starch (or flour) in a little bowl.

Next, using tongs, transfer the pork chops on to a serving platter.

Then, whisk the starch mixture into the tomato mixture and, stirring it, cook for 1 minute

Spoon the sauce over the pork chops. And to finish the dish, serve with either noodles or rice if you want.

Pressure Cooker Pork Chops With Plums

A third recipe that you must try is a boneless pork chops with plums recipe, This recipe combines savory in the pork chops and sweet in the plums and apples.

To start this pressure cooker pork chops recipe, you will need the following ingredients:

  • 8 pitted dried plums
  • 4 6-ounce boneless pork chops with the fat trimmed
  • 2 small peeled, cored, and sliced Granny Smith apples
  • ½ cup of dry white wine (or apple juice if preferred)
  • ½ cup of sour cream
  • ¼ cup of nonfat milk
  • Sea salt and freshly ground pepper to your taste
  • 1 tablespoon of red currant jelly

To begin, add the dried plums, pork chops, apple slices, wine (or apple juice), sour cream, and milk into the pressure cooker. Then, add sea salt and the pepper to your taste.

Lock the lid securely in place and bring the pressure cooker to high pressure. Keep the same pressure on the cooker for 9 minutes. Release the pressure quickly afterwards.

Remove the meat and fruit from the cooker and keep them warm to a serving platter. Next, either leave the pan juices in their current state and keep them warm or skim the fat from the liquid in the pressure and use an immersion blender to blend fruit and the juices into a creamy broth.

Then, leave the pressure cooker on the heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and reduced by half.

Whisk in the red currant jelly into the mixture. Taste the mixture and adjust the seasoning if necessary by adding more sea salt and pepper if it is needed.

Next, whisk in the butter (or ghee) 1 teaspoon at a time if you want a richer sauce with a lot of shine.

And to finish, ladle the finished sauce over the meat on the platter or pour it separately into a gravy boat that has been heated.

Pressure Cooker Pork Chops With Apples

And the last recipe that you must try is a rosemary pork shoulder with apples. It had the savory of the pork shoulder with the sweet of the apples.

To start this pressure cooker pork chops recipe, you need the following ingredients:

  • 1 3 ½ cup pound pork shoulder roast
  • 3 tablespoons of Dijon mustard
  • 1 tablespoon of either olive or vegetable oil
  • ½ cup of either dry wine, apple juice, or water
  • 2 peeled and quartered tart apples
  • 3 cloves of peeled and minced garlic
  • Salt and freshly ground pepper to your taste
  • 1 teaspoon of dried rosemary

The first thing that you need to do is coat all sides of the roast with the Dijon mustard. Next, bring olive (or vegetable) oil to temperature in the pressure cooker over medium high heat and add the pork roast.

Brown the roast on all sides and reduce the heat if necessary to avoid burning the mustard on the pork.

Pour the wine, apple juice, or water around the roast. While working around the roast, use the liquid to deglaze the pan, scraping up any bits that are sticking to the bottom of the pan. Next, add the apples, garlic, salt, pepper, and rosemary.

Lock the lid into place and bring the pressure cooker to low pressure. Keep the same pressure on the cooker for 45 minutes.

Remove the food from the heat afterwards and allow the cooker to release the remaining pressure on its own.

After the remaining pressure is released, remove the lid from the cooker and use a meat thermometer to measure the internal temperature on the meat.

To consider the meat fully cooked, the internal temperature should be 160 degrees Fahrenheit.

Remove the roast from the cooker to a serving platter. Cover and keep warm while you use an immersion blender to puree the other pan contents.

Slice the roast and pour the pureed juices over the roast slices.

Pork and pressure cookers can indeed go hand in hand and result in great meals. So no matter which pressure cooker pork chops recipe you decide to try, they will all be delicious and filling.

And these different pressure cooker pork chops recipes will inspire you to come up with your own creations.







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All the recipes credit to: The $7 a Meal Pressure Cooker Cookbook, The pressure cooker cookbook (Toula Patsalis) and The Everything Pressure Cooker Cookbook (P.R. Hahn)


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