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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Izzie OLoughlin
[email protected]5 stars!
Okwy Ibezim
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy pork chop dish.
EKLAS NÒÓR AZAD
[email protected]This recipe is a keeper! The pork chops were so moist and flavorful, and the berry sauce was the perfect complement.
Babaj Sjsjjs
[email protected]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
[email protected]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
[email protected]I wasn't a fan of the berry sauce, but the pork chops were cooked well.
Ally Black
[email protected]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
[email protected]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
[email protected]Meh.
Frahan Khan
[email protected]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
[email protected]These pork chops were fall-off-the-bone tender and the berry sauce was the perfect complement. I will definitely be making this again!