Instant Pot San Francisco Chops Food

SAN FRANCISCO PORK CHOPS

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
• Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
• Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

SAN FRANCISCO CHOPS

Steps:

• Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
• Remove and add a little more oil if needed.
• Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
• Place chops in skillet. Pour sauce over them.
• Cover tightly.
• Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes.
• Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much.
• Turn once. Remove chops to platter.
• Stir in cornstarch dissolved in water.
• Cook until thickened.
• Pour over chops and serve. Tips: Boneless pork chops can be used.
• Trim fat and pound to 1/4 inch thickness.
• Cooking takes on 20 minutes.
• Good served with: Thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.

SAN FRANCISCO PORK CHOPS

Steps:

• Trim fat from pork chops.
• Heat 1 T oil in skillet. Brown chops on both sides.
• Remove chops and saute garlic for one minute being careful not to burn.
• Combine 2 t oil, sherry or broth, soy sauce, brown sugar, and pepper flakes.
• Return chops to skillet.Pour mixture over top. Cover tightly.
• Simmer over low heat till chops are tender and cooked through (30-35 minutes).
• Add 1-2 t water, if needed, to keep sauce from cooking down to much or burning. Turn chops once.
• Remove chops to platter. Stir in cornstarch (dissolved in 2 T water).
• Cook till thickened. Pour over chops and serve with buttered egg noodles.

INSTANT POT® DIJON PORK CHOPS

Steps:

• Combine salt, pepper, and thyme in a small bowl. Sprinkle spice mixture over both sides of the pork chops, rubbing in and pressing down.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and when hot, add pork chops and brown for 3 minutes per side. Remove chops and set aside. Pour in wine and chicken stock. Stir and deglaze the bottom of the pan and allow the liquid to slightly reduce and the alcohol to cook off, about 3 minutes. Turn off Saute function.
• Add chops back to the pot, close and lock the lid, and set the pressure valve to sealing. Select Manual high pressure according to the manufacturer's instructions, and set the timer for 5 minutes, allowing 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove pork chops to a plate and tent with foil to keep warm.
• Turn on Saute function. Cook for about 1 minute to reduce liquid; stir in Dijon mustard and garlic powder. Gradually stir in butter until well incorporated, about 3 minutes. Add pork chops back to the pot, coating with the sauce.
• Garnish with chopped parsley, and serve.

SAN FRANCISCO PORK CHOPS

Steps:

• Heat 1 Tablespoon oil in skillet, and brown chops on both sides.
• Meanwhile, combine the 2 teaspoon oil, broth or sherry, brown sugar, soy sauce, red pepper, and black pepper.
• Add garlic to pork chops, and pour sauce mixture over everything.
• Cover and simmer 30 minutes, adding 1-2 Tablespoon of water if needed to keep sauce from cooking down too much.
• Turn chops once.
• Remove chops to platter.
• In pan, stir in cornstarch dissolved in 2 Tablespoon of water.
• Cook until thickened.
• Pour over chops and serve.

SAN FRANCISCO CHOPS

Steps:

• Trim prok chops of fat, Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for one minute. Combine oil, sherry, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tnder and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down too much. Turn once.
• Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve.
• Good served with thin spaghetti or noodles tossed with butter and sauce.

INSTANT POT MASHED POTATOES

Steps:

• Use big chunks of potatoes and place on the IP trivet with water.
• Close lid and vent. Use manual setting for 13 minutes.
• Do a QR.
• Drain potatoes and remove to separate bowl.
• Beat until smooth, the beat in other ingredients.
• Serve.

INSTANT POT SAN FRANCISCO CHOPS

Steps:

• Turn on Instant Pot to Saute mode. Once hot, add the oil.
• Gently place the pork chops in the heated pot and season with salt and pepper. Once one side is golden, flip over and add the garlic. Continue cooking until the other side of the pork chop has browned.
• Turn the Instant Pot off and prepare sauce ingredients in a bowl: soy sauce, chicken broth, brown sugar and red pepper flakes. Pour sauce over the pork chops.
• Pressure cook for 1 minute. Let the pressure release naturally, then put pork chops on a plate; let rest.
• Pour the leftover sauce into a small saucepan with the water and cornstarch. Bring to a boil and cook until thick.
• Slice up the pork and drizzle the sauce over the top.