Pork Chops In The Pressure Cooker Recipe 435

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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

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.

PORK CHOPS IN THE PRESSURE COOKER RECIPE - (4.3/5)



Pork Chops in the Pressure Cooker Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 7

4 thick-cut, bone-in pork chops
1 green pepper, chopped
1 onion, chopped
7 carrots, peeled & coarsely chopped
7 Russet potatoes, peeled & coarsely chopped
1 small can mushrooms, with liquid, or 1 to 2 cups button mushrooms coarsely chopped
1 small can tomato sauce, or homemade tomato sauce, or tomato soup

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 peppers, onions, carrots, potatoes and mushrooms. Mix tomato sauce or soup with water to equal 12 ounces. 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

RICH AND CREAMY TENDER PORK CHOPS (PRESSURE COOKED)



Rich and Creamy Tender Pork Chops (Pressure Cooked) image

SPOON tender pork chops in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house!

Provided by Wildflour

Categories     Very Low Carbs

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 8

6 pork chops, any kind
pepper
2 -3 tablespoons oil
1 1/2 cups water
2 teaspoons chicken bouillon powder, or granules
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups sour cream
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 1067.1, Fat 73.7, SaturatedFat 27.7, Cholesterol 334.6, Sodium 1330, Carbohydrate 10.3, Sugar 5.7, Protein 86.7

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