2 Flavorful Pork Chops Pressure Cooker Recipes

Pork Chop Pressure Cooker Recipes
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Pork Chop Pressure Cooker Recipes – For illustration purpose only

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

  1. First, heat oil in the bowl of a pressure cooker.
  2. Season the pork chops with black pepper.
  3. Then cook the 2 to 3 chops in the warm oil, until browned, flipping halfway, 9 to 10 minutes.
  4. Transfer to a plate; cook the remaining chops and properly place it on a plate.
  5. Next, add the garlic to the bowl and properly cook it until aromatic, for approximately 30 seconds.
  6. Then deglaze the bottom of the pan with wine, and scraping up any browned bits.
  7. After that, simmer it until sauce is reduced by half, 8 to 9 minutes.
  8. Mix 1 or 2 cups of water and mushroom soup into the bowl with the sauce.
  9. Then simmer it until soft, about 5 minutes.
  10. Combine the seared pork chops and adequately turn it to coat.
  11. Then close and carefully lock the lid.
  12. 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.
  13. Release the pressure using the natural-release system according to the manufacturer’s directions, about 15 minutes.
  14. Then separate the chops from the cooker.
  15. Mix in 1 or 2 cups of water and flour together; combine the slurry to the cooker.
  16. Choose Sauté function and properly cook it until gravy has cooked for about 5 minutes.
  17. Combine soy sauce and then stir it properly.
  18. 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

  1. Firstly, add the pork chops, salt, thyme, pepper, and rosemary into a plastic bag.
  2. Then seal and shake it properly until the pork chops are coated evenly with seasoning.
  3. Next, turn on a pressure cooker and choose the Brown option. Then pour oil into it until heated.
  4. Afterward, place the seasoned pork chops into the pressure cooker; cook until browned, for approximately 6 minutes per side.
  5. Transfer the ready pork chops to a plate.
  6. Blend a tablespoon of butter in a bowl. Cook the onions until smooth and brown for 9 to 12 minutes.
  7. Mix in the garlic and potatoes.
  8. Then, balance the pork chops over the vegetables.
  9. Next, whisk the Dijon mustard, apple cider, nutmeg, and maple syrup into a bowl.
  10. After that, pour the mixture over the pork chops. Properly close and lock the lid.
  11. 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.
  12. Let the pressure generally free for 6 minutes.
  13. Then nudge open the valve lightly and quickly to release the remaining force.
  14. Transfer the pork chops properly to a plate.
  15. By using a slotted spoon, shift the onions and potatoes to a bowl, leaving the gravy in the pan.
  16. Combine the remaining milk and a tablespoon of butter to the potatoes; mash it gently until soft.
  17. Finally, divide the mashed potatoes within the serving plates.
  18. 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.

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