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-COOKER SWEET 'N' SOUR PORK
Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today.-Martha Nickerson, Hancock, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place paprika in a large shallow dish. Add pork, a few pieces at a time, and turn to coat. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown pork in batches. Return all pork to pressure cooker., Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 592mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 27g protein.
PRESSURE COOKER SPICY PORK SHOULDER
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 3h
Yield 10 servings
Number Of Ingredients 26
Steps:
- To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
- Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
- While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
- Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
- While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
- Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
- When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
- Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
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INSTANT POT SWEET AND SOUR PORK CHOPS
From pressurecookrecipes.com
5/5 (40)Total Time 52 minsCategory MainCalories 493 per serving
- Tenderize Pork Chops: Use the backend of a heavy knife or meat tenderizer to pound both sides of pork chops with all your might (see below photos as reference).
- Marinate Pork Chops: Marinate with ½ tsp white sugar, ¼ tsp salt, ¼ tsp sesame oil, and 1 tbsp soy sauce for at least 30 minutes. If you are marinating for 1 1/2 - 8 hours, place them in the fridge.
- Prepare Instant Pot Pressure Cooker: Heat up pressure cooker over medium heat (Instant Pot: use Sauté Normal Function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.
- Brown Pork Chops: Add 1 tbsp (15ml) peanut oil. Ensure to coat oil over whole bottom of the pot. Brown 2 marinated pork chops for roughly 75 - 90 seconds per side (don’t constantly flip them). Remove and set aside. Repeat for remaining pork chops.
INSTANT POT PORK CHOPS | TESTED BY AMY
From pressurecookrecipes.com
Ratings 81Calories 470 per servingCategory Dinner, Lunch, Main
- Tenderize Pork Chops: Use back-end of a heavy knife or meat tenderizer to pound both sides of pork chops (make criss-cross patterns as shown in photo). Pat dry pork chops with paper towels. Season one side of pork chops with salt & black pepper just before you place them in Instant Pot.
- Brown Pork Chops in Instant Pot: Press "Saute" button to heat up your Instant Pot using "Sauté Normal" function. Wait until it says "HOT" (~8 mins). *Pro Tip: Ensure Instant Pot is as hot as it can be in order to induce a Maillard reaction. Add 2 tbsp unsalted butter (28g) in Instant Pot. Ensure the whole bottom is coated with butter. Place 2 pork chops in Instant Pot with seasoned side facing down. Brown for roughly 2 minutes per side. Lightly season the other side with salt & black pepper. Set aside the browned pork chops, then repeat browning step for the other 2 pork chops.
- Optional Flavor-Enhancing Step - Saute Mushrooms: Add in sliced mushrooms, saute until all mushrooms’ moisture have evaporated (~8 mins). *Pro Tip: The mushrooms’ edges should be slightly crisped & browned.
- Saute Garlic and Onion: Add in one more tablespoon of unsalted butter if necessary. Add in sliced onions, minced garlic, ½ tsp (0.7g) dried thyme, and ½ tsp (0.9g) dried rosemary. If you’ve skipped the optional mushroom step, add the mushrooms here. Saute for another 2 minutes.
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