Pressure Cooker Pork Chops with Sour Cherries2021-04-09
- Cuisine: Canadian
- Course: Main Dish
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
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This information is per serving.
Pressure cooker pork chops with sour cherries and port. Pork chops with delicious cherry port sauce cooked in a pressure cooker. This yummy recipe has a sweet edge, provided by balsamic vinegar and port.
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Pressure Cooker Pork Chops with Sour Cherries
- 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 a 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.
Heat the oil in a pressure cooker turned to the sauté mode. Working in batches, brown seasoned pork chops on both sides. Using 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 the pressure cooker. Return pork chops to the pot.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
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 the 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.