Braised pork chops in the pressure cooker.
On my quest to shorten my cooking time in the kitchen, tonight’s recipe is succulent, tender, fall-off-the-bone pork chops cooked on my new pressure cooker.
I must say, I love the simplicity but the easy approach to pressure cooking.
Therefore a quick preparation, put 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 ways 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, and 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 -Pressure cooker
- 4 pork chops, bone in
- 2 tablespoons olive oil
- 3 slices Applewood smoked bacon
- 1 yellow onion, e halved and thinly sliced
- 6 garlic, peeled and diced
- ½ cup pale ale beer
- ¼ cup sodium free chicken stock
- 2 tablespoons white balsamic 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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