Best 4 Baja Pork Chops Pressure Cooker Recipes

PRESSURE-COOKER PORK CHOPS

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.

BAJA PORK CHOPS (PRESSURE COOKER)

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.

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

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.

BAJA CITRUS MARINADE (CHICKEN OR PORK CHOPS)

Steps:

• Whisk or stir together all ingredients.
• Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
• Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.).
• Marinate for 4 or more hours (or overnight).
• Grill until cooked thoroughly!