PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS
This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!
Provided by txjackson
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Season pork chops with salt and ground black pepper.
- Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
- Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
- Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 g
PRESSURE COOKED PORK CHOPS
Make and share this Pressure Cooked Pork Chops recipe from Food.com.
Provided by Serena 485247
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- brown pork chops in pressure cooker on both sides (use tongs easier) in 1/2 of the butter then salt and pepper well. (NOTE - Do NOT cover pan yet).
- have your potatoes and carrots already peeled and chunked into healthy meaty portions.
- have your onion diced into small peices.
- Take out pork chops with tongs and set aside for a moment while you add the onions and rest of butter to pork fat. then add potatoes and carrots (if using) then pork chops add the cup of water and the steak sauce ( the recipe called originally for Worcestershire sauce but I liked the steak sauce better) Put lid on and lock bring to high pressure once pressure is established put timer on for 15 minutes, Then use the regular release method and it is unbelievable a great dinner with soooo much taste in less than 30 minute (including prep if your good with a Knife)
- let me know if anyone likes it. Serena.
Nutrition Facts : Calories 785.2, Fat 41.5, SaturatedFat 17.2, Cholesterol 222.3, Sodium 259.7, Carbohydrate 25.9, Fiber 3.3, Sugar 1.6, Protein 73.4
PRESSURE COOKER BBQ PULLED PORK
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
BAJA PORK CHOPS (PRESSURE COOKER)
A quick and tasty one pot meal! The original recipe comes from the Pressured Cook and includes Sweet Potatoes, however I've found it very difficult to keep from over cooking the sweet potatoes so substituted red potatoes. Also made some other changes to the recipe to 'kick it up a notch'. Total time includes marinading the pork chops.
Provided by Galley Wench
Categories Pork
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blend together chili sauce, mustard, worcestershire and maple syrup.
- Add pork and toss to coast.
- Place in refrigerator and marinade for 2-5 hours.
- Heat oil in the pressure cooker.
- Cook the onions, stirring frequently for 2 minutes.
- Add the peppers and cook for another minute.
- Stir in the water; stirring to dissolve the browned bits in the pan.
- If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.
- Transfer the pork plus any unabsorbed marinade to the cooker.
- DO NOT STIR.
- Set the remaining potatoes on top.
- Lock the lid in place.
- Over high heat bring to high pressure.
- Reduce the heat just enough to maintain high pressure and cook for 12 minues.
- (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).
- Use the manufactures quick-release method.
- Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.
- If using red potatoes, thickening the sauce may be necessary.
Nutrition Facts : Calories 618, Fat 20.1, SaturatedFat 6.2, Cholesterol 152, Sodium 1443.3, Carbohydrate 53.5, Fiber 7, Sugar 12.8, Protein 55.3
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