Best Pressure Cooked Pork Chops Recipes

PRESSURE COOKED PORK CHOPS

Steps:

• brown pork chops in pressure cooker on both sides (use tongs easier) in 1/2 of the butter then salt and pepper well. (NOTE - Do NOT cover pan yet).
• have your potatoes and carrots already peeled and chunked into healthy meaty portions.
• have your onion diced into small peices.
• Take out pork chops with tongs and set aside for a moment while you add the onions and rest of butter to pork fat. then add potatoes and carrots (if using) then pork chops add the cup of water and the steak sauce ( the recipe called originally for Worcestershire sauce but I liked the steak sauce better) Put lid on and lock bring to high pressure once pressure is established put timer on for 15 minutes, Then use the regular release method and it is unbelievable a great dinner with soooo much taste in less than 30 minute (including prep if your good with a Knife)
• let me know if anyone likes it. Serena.

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)

Steps:

• In pressure cooker, heat oil over medium heat til hot.
• Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
• When all are browned, add water and chicken bouillon to pot.
• Scrape bottom to de-glaze and remove bits from bottom of pan.
• Add chops back to pot.
• Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
• Cook for 8 minutes. Turn off heat.
• Let pressure drop on it's own accord.
• When no more steam, carefully open cooker.
• Remove chops to platter, cover to keep hot.
• Whisk in soup and heat over medium-low heat.
• Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
• Stir in parsley.
• Pour sauce over chops.
• *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
• **Can garnish with more parsley.

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)

Steps:

• In pressure cooker, heat oil over medium heat til hot.
• Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
• When all are browned, add water and chicken bouillon to pot.
• Scrape bottom to de-glaze and remove bits from bottom of pan.
• Add chops back to pot.
• Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
• Cook for 8 minutes. Turn off heat.
• Let pressure drop on it's own accord.
• When no more steam, carefully open cooker.
• Remove chops to platter, cover to keep hot.
• Whisk in soup and heat over medium-low heat.
• Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
• Stir in parsley.
• Pour sauce over chops.
• *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
• **Can garnish with more parsley.