MRS G'S PORK CHOPS WITH BERRY SAUCE - PRESSURE COOKER
This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.
Provided by Mrs Goodall
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°F (for keeping the chops warm at the end).
- In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
- In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
- Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
- Meanwhile, in a small bowl, mix the preserves and mustard.
- Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
- Bring to high pressure (15 pounds).
- Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
- Use natural release. Do NOT quick release the pressure, it may toughen the meat.
- Open the lid with normal caution.
- Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
- Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
- Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
- Pour any juices from the chops into the sauce and boil for a few seconds.
- Season with additional salt and pepper.
- Pour the sauce over the pork chops and serve immediately.
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Asante Richard
[email protected]I'm always looking for new recipes that are quick and easy to make, and this one definitely fits the bill. I was able to have dinner on the table in less than 30 minutes.
Shelly Pierce
[email protected]This recipe is a great way to use up leftover berries. I had a bunch of blueberries and raspberries that were about to go bad, and this was the perfect way to use them up.
win zaeem
[email protected]I'm definitely going to be making this recipe again. It's a keeper!
Adekunle Zubair
[email protected]This recipe is a great way to change up your usual pork chop routine. It's a delicious and easy-to-make dish that the whole family will love.
uzair mughal
[email protected]I love the combination of sweet and savory in this dish. The berry sauce is the perfect balance to the salty pork chops.
Joseph Bennett
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Kody Sanderson
[email protected]I've made this recipe several times now, and it's always a hit. It's a great weeknight meal that's easy to make and always delicious.
Mia Neuhoff
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved it, and I got several requests for the recipe.
Andre Green
[email protected]This recipe is a great way to get your kids to eat their fruits and vegetables. My kids loved the sweet and tangy berry sauce, and they didn't even notice that they were eating pork chops.
Christian Calonge
[email protected]I'm always looking for new recipes that are quick and easy to make, and this one definitely fits the bill. I was able to have dinner on the table in less than 30 minutes.
Angel Arafat
[email protected]This recipe is a great way to use up leftover berries. I had a bunch of blueberries and raspberries that were about to go bad, and this was the perfect way to use them up.
saraiki poetry
[email protected]I've never been a big fan of pork chops, but this recipe changed my mind. The meat was so tender and juicy, and the berry sauce was amazing.
Kubura Munir
[email protected]I'm definitely going to be making this recipe again. It's a keeper!
Amah Therese
[email protected]I served this dish with mashed potatoes and green beans, and it was a delicious and satisfying meal. My whole family loved it!
Leelee Cee
[email protected]The berry sauce was the perfect complement to the pork chops. It was sweet and tangy, and it really brought out the flavor of the meat.
Andadul Hok
[email protected]I was a bit skeptical about using a pressure cooker, but I'm so glad I gave it a try. The pork chops cooked perfectly in just a few minutes, and they were so tender and flavorful.
Duntaye Crenshaw
[email protected]I love how simple this recipe was to follow. I didn't have any trouble finding the ingredients, and the instructions were clear and concise. Even my kids were able to help me make it!
Md Habibur khan
[email protected]This recipe was an absolute hit with my family! The pork chops were incredibly tender and juicy, and the berry sauce added a delightful sweetness and tang. I would highly recommend this dish to anyone looking for a quick and easy weeknight meal.