On my quest to shorten my cooking time in the kitchen, tonight’s recipe is a succulent, tender, fall off the bone pork chops cooked on my new pressure cooker. I must say, I love the simplicity but most of all, the easy approach to pressure cooking. A quick preparation, everything in the pot, close the lid, and voila 30 minutes or so later and your dinner is on the table. How wonderful is that?
I am sharing with all of you here two way of preparing this dish: stovetop and pressure cooker. By preparing it using the pressure cooker, if you want the sauce to be a bit less liquid, once the lid is off, cook on high heat for a couple of minutes to reduce.
We had an arugula salad with a simple vinaigrette of 1 part vinegar, 3 parts olive oil with salt and pepper. Mashed potatoes are an excellent side dish as well as any vegetables that you have in your refrigerator.
BRAISED PORK CHOPS
4 bone in pork chops, 1 inch thick each
salt and pepper
2 tablespoons olive oil
3 slices thick Applewood smoked bacon
1 large yellow onion, halved and thinly sliced
6 garlic cloves, peeled and sliced lengthwise – remove the middle part of any green sprout shows
1/2 cup pale ale beer
1/4 cup sodium free chicken stock
2 tablespoons white balsamic vinegar, or regular white wine vinegar
Pat dry the pork chops and season generously on both sides with salt and pepper.
In a large skillet over medium heat, warm the oil. When the oil is hot, sear the chops 1 minute on each side. Remove the chops and set aside on a plate. Using the same skillet add the bacon, garlic and yellow onion and sauté for 3 minutes.
INSTRUCTIONS FOR PRESSURE COOKER
Transfer the onion-bacon mixture to the pressure cooker, season with salt and pepper. Stack the pork chops on top.
Add the pale ale, chicken stock and vinegar.
Close the lid and set timer to 25 minutes and program for meat and follow the instructions of your pressure cooker.
Serve hot with a large spoonful of onion mixture and the juices.
INSTRUCTIONS FOR OVEN COOKING
Preheat oven at 375º.
Transfer the onion bacon mixture into an ovenproof pan. Season with salt and pepper and stack the pork chops on top.
Add the pale ale, chicken stock and vinegar. Cover it with a lid and place in the hot oven for 45 minutes.
Serve hot with a large spoonful of onion mixture and juice.