Pork Chops Pressure Cooker Recipe
1. Pork Chops with Gravy
Ingredients
- 1 teaspoon of low-sodium soy sauce
- 5 bone-in pork chops
- 1 tablespoon of avocado oil
- 1 or 2 teaspoons of ground black pepper
- 10.75-ounce condensed cream mushroom soup
- 1 large clove garlic
- 1 or 2 cups of dry white wine
- 2 tablespoons of all-purpose flour
- 1 or 2 cups of water
Directions
- First, heat oil in the bowl of a pressure cooker.
- Season the pork chops with black pepper.
- Then cook the 2 to 3 chops in the warm oil, until browned, flipping halfway, 9 to 10 minutes.
- Transfer to a plate; cook the remaining chops and properly place it on a plate.
- Next, add the garlic to the bowl and properly cook it until aromatic, for approximately 30 seconds.
- Then deglaze the bottom of the pan with wine, and scraping up any browned bits.
- After that, simmer it until sauce is reduced by half, 8 to 9 minutes.
- Mix 1 or 2 cups of water and mushroom soup into the bowl with the sauce.
- Then simmer it until soft, about 5 minutes.
- Combine the seared pork chops and adequately turn it to coat.
- Then close and carefully lock the lid.
- Choose high pressure according to the manufacturer’s directions; set the timer for 20 minutes. Provide 12 to 14 minutes for the pressure to build in.
- Release the pressure using the natural-release system according to the manufacturer’s directions, about 15 minutes.
- Then separate the chops from the cooker.
- Mix in 1 or 2 cups of water and flour together; combine the slurry to the cooker.
- Choose Sauté function and properly cook it until gravy has cooked for about 5 minutes.
- Combine soy sauce and then stir it properly.
- Finally, return the chops to the cooker and turn it to coat.
Nutrition Facts (For Per Serving): calories: 284; fat: 14.7g; carbohydrates: 7.3 g; protein: 26.9 g; cholesterol: 65 mg; sodium: 488 mg.
2. Pork Chops with Cider Gravy and Oniony Mashed Potatoes
Ingredients
- 1 or 2 cups of hot milk
- 2 onions
- 2 bone-in center-cut pork chops
- 1 teaspoon of sea salt
- 1 or 2 teaspoons of dried thyme
- 2 tablespoons of butter
- 1 or 2 teaspoons of dried rosemary
- 2 russet potatoes
- 1 or 2 teaspoons of ground black pepper
- 1 tablespoon of vegetable oil
- 2 cloves garlic
- 1 cup of hard apple cider
- 2 tablespoons of Dijon mustard
- 1 or 2 teaspoons of maple syrup
- 1 or 2 teaspoons of ground nutmeg
Directions
- Firstly, add the pork chops, salt, thyme, pepper, and rosemary into a plastic bag.
- Then seal and shake it properly until the pork chops are coated evenly with seasoning.
- Next, turn on a pressure cooker and choose the Brown option. Then pour oil into it until heated.
- Afterward, place the seasoned pork chops into the pressure cooker; cook until browned, for approximately 6 minutes per side.
- Transfer the ready pork chops to a plate.
- Blend a tablespoon of butter in a bowl. Cook the onions until smooth and brown for 9 to 12 minutes.
- Mix in the garlic and potatoes.
- Then, balance the pork chops over the vegetables.
- Next, whisk the Dijon mustard, apple cider, nutmeg, and maple syrup into a bowl.
- After that, pour the mixture over the pork chops. Properly close and lock the lid.
- Choose high pressure according to the manufacturer’s directions; set the timer for 10 minutes. Provide 11 to 12 minutes for the force to properly build in.
- Let the pressure generally free for 6 minutes.
- Then nudge open the valve lightly and quickly to release the remaining force.
- Transfer the pork chops properly to a plate.
- By using a slotted spoon, shift the onions and potatoes to a bowl, leaving the gravy in the pan.
- Combine the remaining milk and a tablespoon of butter to the potatoes; mash it gently until soft.
- Finally, divide the mashed potatoes within the serving plates.
- Carefully, top it with the pork chop. Then spoon the gravy on top.
Nutrition Facts (For Per Serving): calories: 720; fat: 29.8g; carbohydrates: 64.9 g; protein: 38.6 g; cholesterol: 114 mg; sodium: 1448 mg.