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

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Braised Pork Chops
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Tender and so savory, the perfect school night recipe.


  • 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.


  • 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.


  • 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.


Calories: 159kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 114mg | Potassium: 109mg | Sugar: 2g | Vitamin C: 3.5mg | Calcium: 14mg | Iron: 0.3mg

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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