Baja Pork Chops Pressure Cooker Recipes

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PORK CHOPS IN THE PRESSURE COOKER



Pork Chops in the Pressure Cooker image

Provided by Barbara Schieving

Categories     Pork

Number Of Ingredients 7

4 thick-cut, bone-in pork chops
1 green pepper, chopped*
1 onion, chopped*
6-8 carrots, peeled & coarsely chopped*
6-8 Russet potatoes, peeled & coarsely chopped*
1 small can of mushrooms, with liquid, or 1-2 cups of button mushrooms coarsely chopped (your preference)
1 small can of tomato sauce, or homemade tomato sauce or tomato soup (your preference)

Steps:

  • Brown pork chops in a bit of olive oil in the pressure cooker, remove excess oil,and put pork chops back in. Add green pepper and onion, carrots, potatoes, and mushrooms. Mix tomato sauce/soup with water to equal 12 oz. Add to pressure cooking pot. Secure lid of pressure cooker and bring up to pressure. Cook for 10-15 minutes. Remove from heat and let the cooker come down from pressure on its own.

PRESSURE-COOKER PORK CHOPS



Pressure-Cooker Pork Chops image

Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth, divided

Steps:

  • In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE-COOKER SWEET ONION AND CHERRY PORK CHOPS



Pressure-Cooker Sweet Onion and Cherry Pork Chops image

When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes this recipe a keeper. Try serving it with wild rice pilaf. -Stephanie Ray, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 cup fresh or frozen pitted tart cherries, thawed
1 cup reduced-sodium chicken broth
1/4 cup chopped sweet onion
2 tablespoons honey
1 teaspoon seasoned salt
1/2 teaspoon pepper
4 boneless pork loin chops (5 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 6 ingredients; top with pork chops. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°., Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

PRESSURE-COOKER BALSAMIC PORK TENDERLOIN



Pressure-Cooker Balsamic Pork Tenderloin image

This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons water, divided
1/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
1 tablespoon soy sauce
2 pork tenderloins (1 pound each), halved widthwise
1 tablespoon olive oil
1 tablespoon cornstarch

Steps:

  • In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

BAJA PORK CHOPS (PRESSURE COOKER)



Baja Pork Chops (Pressure Cooker) image

A quick and tasty one pot meal! The original recipe comes from the Pressured Cook and includes Sweet Potatoes, however I've found it very difficult to keep from over cooking the sweet potatoes so substituted red potatoes. Also made some other changes to the recipe to 'kick it up a notch'. Total time includes marinading the pork chops.

Provided by Galley Wench

Categories     Pork

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup bottled chili sauce
2 tablespoons spicy brown mustard or 2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 chipotle pepper, seeded and minced (optional)
1 tablespoon adobo sauce (chipotle pepper sauce) (optional)
1 tablespoon maple syrup or 1 tablespoon brown sugar
2 lbs boneless pork chops, cut into 1 inch cubes
1 tablespoon olive oil
2 cups onions, coarsely chopped
2 large green peppers, seeded and diced (I prefer poblanos)
1/2 cup water
salt & freshly ground black pepper
2 lbs red potatoes, cut into 2 inch chunks (see note above about sweet potatoes)

Steps:

  • Blend together chili sauce, mustard, worcestershire and maple syrup.
  • Add pork and toss to coast.
  • Place in refrigerator and marinade for 2-5 hours.
  • Heat oil in the pressure cooker.
  • Cook the onions, stirring frequently for 2 minutes.
  • Add the peppers and cook for another minute.
  • Stir in the water; stirring to dissolve the browned bits in the pan.
  • If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.
  • Transfer the pork plus any unabsorbed marinade to the cooker.
  • DO NOT STIR.
  • Set the remaining potatoes on top.
  • Lock the lid in place.
  • Over high heat bring to high pressure.
  • Reduce the heat just enough to maintain high pressure and cook for 12 minues.
  • (Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).
  • Use the manufactures quick-release method.
  • Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.
  • If using red potatoes, thickening the sauce may be necessary.

Nutrition Facts : Calories 618, Fat 20.1, SaturatedFat 6.2, Cholesterol 152, Sodium 1443.3, Carbohydrate 53.5, Fiber 7, Sugar 12.8, Protein 55.3

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS



Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots image

This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!

Provided by txjackson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 3/4-inch thick bone-in pork chops
salt and ground black pepper to taste
¼ cup butter, divided
1 cup baby carrots, or more to taste
1 onion, chopped
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4 whole russet potatoes, or more to taste

Steps:

  • Season pork chops with salt and ground black pepper.
  • Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
  • Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
  • Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 g

PRESSURE COOKED PORK CHOPS



Pressure Cooked Pork Chops image

Make and share this Pressure Cooked Pork Chops recipe from Food.com.

Provided by Serena 485247

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 center-cut pork chops
1 cup water
1 small onion
4 -6 medium diced potatoes
3 tablespoons steak sauce or 3 tablespoons Worcestershire sauce
1/4 cup butter
pepper
salt
carrot (optional I personally did not use)

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.

Nutrition Facts : Calories 785.2, Fat 41.5, SaturatedFat 17.2, Cholesterol 222.3, Sodium 259.7, Carbohydrate 25.9, Fiber 3.3, Sugar 1.6, Protein 73.4

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