Easy Pressure Cooker Pork Chops Recipe2022-05-22
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(3 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Easy pressure cooker pork chops recipe. Pork chops with apples, herbs, and Dijon mustard cooked in a pressure cooker. Use homemade Dijon mustard for this delicious pork chops recipe.
Use a 6-8 quart (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 of 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 the wine mixture from the heat. Set aside and allow cooling.
Add dry mustard to a new small saucepan. Strain the wine mixture into a 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 the 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 plastic wrap and let it stay at room temperature for 2 days.
Remove plastic wrap. Transfer the 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 batches, add seasoned pork and brown on both sides.
Using 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 the pot.
Set burner heat to high. When the cooker reaches high pressure, reduce heat to low.
Open pressure cooker, using wine and quick Release method. Using tongs, transfer pork chops to a platter. Cover with aluminum foil.
Boil the cooking liquid in the pot for a few seconds. Stir in mustard and creme fraiche (if using).
Turn off the pressure cooker. Remove aluminum foil from pork chops. Pour mustard sauce over and serve.