Pressure Cooker Pork Chops with Sour Cherries
- Servings : 4
- Prep Time : 10m
- Cook Time : 7m
- Ready In : 17m
- 2/3 cup tart cherries
- 1/3 cup (80 ml) Port wine
- 8 oz (240 g) bone-in pork loin
- 1 tablespoon olive oil
- 2/3 cup (160 ml) low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon cold unsalted butter
- salt and freshly ground black pepper
Place tart cherries in small microwave-safe bowl and add Port wine. heat in microwave for a few minutes. Remove from microwave and set aside to plump.
Lightly season pork chops with salt and black pepper.
In a pressure cooker,heat olive oil over medium-high heat. Working in a batches,brown seasoned pork chops on both sides. Using a tongs,transfer browned meat to a plate.
Add chicken broth and vinegar to pressure cooker. Stirring,bring to a boil. Scrap up any browned bits from the bottom of pressure cooker. Return pork chops to the pot.
Close pressure cooker and lock the lid. Set burner heat to high. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 7 minutes.
Remove pot from the heat. Carefully open pressure cooker. Transfer cooked pork chops to a serving platter. Cover with aluminum foil and keep warm.
Stir the cherries and Port into liquid in the pot. Boil for 2 minutes. Swirl in unsalted butter until fully incorporated.
Remove aluminum foil from pork chops. Pour cherry sauce over meat. Serve immediately.
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