Mrs Gs Pork Chops With Berry Sauce Pressure Cooker Recipes

Steps:

• Preheat the oven to 200°F (for keeping the chops warm at the end).
• In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
• In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
• Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
• Meanwhile, in a small bowl, mix the preserves and mustard.
• Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
• Bring to high pressure (15 pounds).
• Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
• Use natural release. Do NOT quick release the pressure, it may toughen the meat.
• Open the lid with normal caution.
• Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
• Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
• Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
• Pour any juices from the chops into the sauce and boil for a few seconds.
• Season with additional salt and pepper.
• Pour the sauce over the pork chops and serve immediately.

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.

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

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.