Best 9 Pressure Cooker Pork Chops Recipes
Pork chops, a versatile and flavorful cut of meat, can be elevated to new heights with the magic of a pressure cooker. This kitchen marvel tenderizes even the toughest cuts, resulting in succulent and juicy pork chops in a fraction of the time it takes to cook them with traditional methods. Our collection of pressure cooker pork chop recipes offers a diverse range of culinary adventures, from classic comfort food to globally inspired dishes.
Dive into the Southern charm of our Pressure Cooker Smothered Pork Chops, where tender pork chops are smothered in a rich and savory gravy made with onions, bell peppers, and mushrooms. For a taste of the Mediterranean, try our Pressure Cooker Greek Pork Chops, where succulent pork chops are marinated in a fragrant blend of herbs and spices, then cooked to perfection in a flavorful broth.
If you're craving something spicy, our Pressure Cooker Salsa Verde Pork Chops will satisfy your taste buds with a vibrant and tangy sauce made from fresh herbs, capers, and anchovies. And for a sweet and savory combination, our Pressure Cooker Honey Garlic Pork Chops are sure to please with their sticky glaze made from honey, garlic, and soy sauce.
Each recipe provides step-by-step instructions, detailed ingredient lists, and cooking time estimates, ensuring a hassle-free and delicious cooking experience. So, gather your ingredients, prepare your pressure cooker, and embark on a culinary journey that will transform ordinary pork chops into extraordinary meals.
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
PORK CHOPS & RICE IN AN INSTANT POT OR PRESSURE COOKER RECIPE - (3.7/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- Season pork chops with salt and pepper. (I use Cavender's instead.) Set pot to saute', add oil, and brown two chops on ONE side only; remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate. Pour a small amount of the broth into the pot and scrape bottom to deglaze. Add rice, remainder of broth, pork chops, then soup. High pressure for 12 minutes. Unplug and natural release for 5 minutes. Quick release remainder of pressure. Unplug and let sit for 5 minutes. Remove lid. Remove chops and stir rice. Serve. If you'd like to use brown rice instead of white rice in the same pot with chops. BROWN RICE 1 ½ cups long grain brown rice 3 cups liquid High pressure 33 minutes Quick release. Let pot steam 10 minutes. Remove lid. Stir rice.
LEMON PORK CHOPS-PRESSURE COOKER
Make and share this Lemon Pork Chops-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat cooker, add oil and brown chops.
- Top each chop with a lemon slice.
- Add onions, salt and pepper.
- Combine ketchup and water, pour over chops.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
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
MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER
This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.
Provided by Mrs Goodall
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
PRESSURE COOKER ORANGE GLAZED PORK CHOPS RECIPE - (4.6/5)
Provided by Renna
Number Of Ingredients 12
Steps:
- With lid off, heat oil on high or brown till sizzling, add salted and peppered pork chops and brown on both sides. Add broth, zest, thyme, onion powder to cooker and secure lid. Cook on high for 15 minutes. Release pressure naturally for 10 minutes then quick release and remove chops and rest under foil. Drain and discard all cooking liquid Set cooker on high or brown and whisk all remaining ingredients into cooker to create glaze. Cook just until combined and simmering. Toss chops in glaze before serving.
PRESSURE COOKER PORK CHOPS AND ACORN SQUASH
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we pressure-cook it with pork chops and orange juice. -Mary Johnson, Coloma, WI
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.
Nutrition Facts : Calories 349 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 416mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein.
PORK CHOPS IN THE PRESSURE COOKER RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 7
Steps:
- Brown pork chops in a bit of olive oil in the pressure cooker. Remove excess oil,and put pork chops back in. Add green peppers, onions, carrots, potatoes and mushrooms. Mix tomato sauce or soup with water to equal 12 ounces. Secure lid of pressure cooker and bring up to pressure. Cook for 10-15 minutes. Remove from heat and let the cooker come down from pressure on its own.
Tips:
- Always pat the pork chops dry before searing to ensure a nice, even sear.
- Use a variety of spices and herbs to season the pork chops to create different flavor profiles.
- If you don't have a meat mallet, you can use a rolling pin to tenderize the pork chops.
- Browning the pork chops before pressure cooking helps to develop a rich, flavorful crust.
- Deglazing the pot with chicken broth or white wine after browning the pork chops adds depth of flavor to the sauce.
- Don't overcook the pork chops in the pressure cooker, otherwise they will become tough and dry.
- Let the pressure cooker naturally release pressure for 10 minutes before quick-releasing the remaining pressure to prevent the pork chops from overcooking.
- Serve the pork chops immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Pressure cooker pork chops are a quick, easy, and delicious way to cook pork chops. By following these tips, you can create perfectly cooked, tender, and flavorful pork chops that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give pressure cooker pork chops a try.
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