Try this Pressure Cooker Pork Chops recipe
- Carbohydrate 39.7796 g
- Cholesterol 137.31 mg
- Fat 18.1889 g
- Fiber 5.15350011467934 g
- Protein 45.818 g
- Saturated Fat 6.023 g
- Serving Size 1 1 Serving (447g)
- Sodium 123.5521875 mg
- Sugar 34.6260998853207 g
- Trans Fat 2.63318 g
- Calories 513 calories
Step-by-step
- Heat your pressure cooker on med-high and pour enough oil in to coat bottom.
- Once hot, brown the pork chops until dark but not burned (this renders better gravy and I think they are tastier this way).
- Make sure to brown on all sides possible.
- Remove chops to a plate and reduce heat to medium.
- Add the sliced potatoes (beware the hot grease) and the water.
- Stir to coat the potatoes thoroughly.
- Add the onion (dont stir) and put the chops on top of all.
- Sprinkle with salt and pepper if you like.
- Put the top on and when the cooker bell rocks, set your timer for 20 minutes.
- Cool the cooker down by running water over the top.
- Remove the chops to your serving plate and potatoes too.
- The chops will be very tender and the potatoes will be soaked in the gravy.
Using a stovetop pressure cooker imposes strict thermodynamic rules, requiring precise sequencing to prevent scorched starches while maximizing protein tenderness. Searing the meat first at medium-high heat develops deep Maillard compounds on the pork exterior, which subsequently dissolve into the cooking liquid to form a rich pan gravy. Thick cuts are ideal here because they withstand the extended exposure to pressurized steam without completely drying out. Once the chops are browned and removed, layering the ingredients correctly is critical. Sliced potatoes go into the residual oil and water first, absorbing the rendered fat, while chopped onions sit on top to steam gently without scorching against the direct heat of the base. Sealing the lid and bringing the weighted gauge to a rocking motion establishes an internal environment operating well above standard boiling points, forcing moisture directly into the muscle fibers. Maintaining a moderate heat source during this pressurization phase prevents the starches at the bottom of the pot from burning before the bell begins to rock. Running cold water over the exterior of the sealed vessel rapidly drops the internal vapor pressure, allowing safe opening after the 20-minute cooking cycle concludes.
