PRESSURE-COOKER SWEET ONION AND CHERRY PORK CHOPS
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
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
SWEET ONION & CHERRY PORK CHOPS
When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes the recipe a keeper. Try serving it with wild rice pilaf. -Stephanie Ray, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 5 ingredients; top with pork chops. Cover and cook on low until meat is tender, 3-4 hours., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.
Nutrition Facts : Calories 278 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic exchanges
PRESSURE-COOKER PORK CHOPS
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
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)
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
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
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PRESSURE COOKER PORK CHOPS AND SPANGLISH RICE
This is a great recipe to use up pork chops and rice in your pressure cooker. It also requires relatively few ingredients.
Provided by dresmith
Categories One Dish Meal
Time 35m
Yield 4 porkchops and rice, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
- Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
- Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
- After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
- Remove pork chops, do not drain and place in bottom of pressure cooker.
- Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
- Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
- Pour tomato sauce and water into pressure cooker.
- Add rice to pressure cooker and thoroughly combine all ingredients.
- Cook for 20-30 minutes until desired tenderness is reached.
- You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
- Review recipe and let me know how it turns out and if you made any substitutions!
Nutrition Facts : Calories 743, Fat 34, SaturatedFat 12.4, Cholesterol 202, Sodium 186.1, Carbohydrate 30.8, Fiber 1.5, Sugar 1.8, Protein 73.4
PRESSURE COOKED PORK CHOPS
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
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
BAJA PORK CHOPS (PRESSURE COOKER)
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
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
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