MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER

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Mrs G's Pork Chops With Berry Sauce - Pressure Cooker image

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

1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
1 tablespoon vegetable oil
4 pork loin chops, about 1 inch thick
1/4 teaspoon salt, plus more
salt, to taste
1/8 teaspoon fresh ground pepper, plus more
fresh ground pepper, to taste
1/4 cup lingonberry preserves or 1/4 cup black currant jelly
1 1/2 tablespoons Dijon mustard
1/3 cup white wine vinegar (get creative and substitute your favorite fruit vinegar!)
2 tablespoons light brown sugar

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.

Izzie OLoughlin
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5 stars!


Okwy Ibezim
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I would definitely recommend this recipe to anyone looking for a delicious and easy pork chop dish.


EKLAS NÒÓR AZAD
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This recipe is a keeper! The pork chops were so moist and flavorful, and the berry sauce was the perfect complement.


Babaj Sjsjjs
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I've made this recipe several times and it's always a crowd-pleaser. The pork chops are always cooked perfectly and the berry sauce is delicious.


Caitlyne White
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This is now my go-to recipe for pork chops. The meat is always tender and juicy, and the berry sauce is the perfect finishing touch.


Shawon Biwash
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I wasn't a fan of the berry sauce, but the pork chops were cooked well.


Ally Black
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This recipe was easy to follow and the end result was delicious. The pork chops were cooked perfectly and the berry sauce was a great addition.


Ahmed Qureshi Ahmed Qureshi
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I made this recipe for my family and they loved it! The pork chops were juicy and flavorful, and the berry sauce was a hit. I will definitely be making this again.


Shaan Ahmed
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Meh.


Frahan Khan
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Not bad for a weeknight meal. The pork chops were a little dry, but the sauce was tasty enough to make up for it.


Cynthia Asogwa
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These pork chops were fall-off-the-bone tender and the berry sauce was the perfect complement. I will definitely be making this again!