Easy Pressure Cooker Pork Chops Recipe2017-05-22
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 7m
- Ready In : 17m
Use 6-8quart (6-8 L) pressure cooker for this recipe.
There are two different methods to prepare Dijon mustard at home.
Method one-Classic Recipe. For this recipe you need to use the following ingredients:
1 cup chopped yellow onion
2 cloves garlic,peeled and minced
2 tablespoons honey
4 ounces (120 g) dry mustard
1 tablespoon vegetable oil
2 teaspoons salt
4 drops Tabasco sauce
2 cups (500 ml) dry white wine
In a small pot,combine garlic,onion and dry white wine.Mix well and bring to a boil over medium-high heat.
Reduce heat to low and simmer,uncovered, for 5 minutes.
Remove wine mixture from the heat.Set aside and allow to cool.
Add dry mustard to new small saucepan.Strain wine mixture into saucepan,chopped onion and garlic pieces.
Mix until smooth.
Stir in Tabasco sauce,honey,vegetable oil and salt.Mix well.
Cook,stirring, on low heat until mixture is thickened.
Method two-Whole-Grain Recipe. Use the following ingredients:
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) white wine vinegar
1/2 teaspoon kosher salt
1 teaspoon light brown sugar
In a small mixing bowl,combine all ingredients. Mix well.
Cover tightly with a plastic wrap and let it stay at room temperature for 2 days.
Remove plastic wrap.Transfer mixture to a blender. Blend until smooth.
Easy Pressure Cooker Pork Chops Recipe
- 4 bone-in pork chops
- 1 tablespoon olive oil
- 1 tarte apple,peeled,cored and sliced
- 2 medium shallots,chopped
- 1 teaspoon chopped fresh thyme
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (125 ml) reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- sea salt and freshly ground black pepper,to taste
- 3 tablespoons creme fraiche (optional)
Season pork chops with salt and black pepper.
In a pressure cooker,heat olive oil over medium-high heat. Working in a batches,add seasoned pork and brown on both sides.
Using a tongs,transfer browned meat to a large plate. Keep warm.
Add shallots and apples to the pot. Cook,stirring,until lightly browned.
Add thyme,dry white wine and chicken broth. Bring to a boil over medium-high heat,scraping any browned bits from the bottom of pot.
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.
Open pressure cooker,using Quick Release method. Using a tongs,transfer pork chops to a platter. Cover with aluminum foil.
Boil cooking liquid in the pot for a few seconds. Stir in mustard and creme fraiche (if using).
Turn off pressure cooker. Remove aluminum foil from pork chops. Pour mustard sauce over and serve.
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