Mrs Goodall's Note:
This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.
My Private Note
Units: US | Metric
- 1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
- 1 tablespoon vegetable oil
- 4 pork loin chops, about 1 inch thick
- 1/4 teaspoon salt, plus more
- salt, to taste
- 1/8 teaspoon fresh ground pepper, plus more
- fresh ground pepper, to taste
- 1/4 cup lingonberry preserves or 1/4 cup black currant jelly
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup white wine vinegar (get creative and substitute your favorite fruit vinegar!)
- 2 tablespoons light brown sugar
- 1Preheat the oven to 200°F (for keeping the chops warm at the end).
- 2In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
- 3In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
- 4Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
- 5Meanwhile, in a small bowl, mix the preserves and mustard.
- 6Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
- 7Bring to high pressure (15 pounds).
- 8Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
- 9Use natural release. Do NOT quick release the pressure, it may toughen the meat.
- 10Open the lid with normal caution.
- 11Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
- 12Using a wooden spoon, stir the vinegar and brown sugar into the PC, scraping up any browned bits from the bottom and sides of the pan.
- 13Cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. Add the dried/soaked cranberries to sauce.
- 14Pour any juices from the chops into the sauce and boil for a few seconds.
- 15Season with additional salt and pepper.
- 16Pour the sauce over the pork chops and serve immediately.
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Nutritional Facts for Mrs G's Pork Chops With Berry Sauce - Pressure Cooker
Serving Size: 1 (263 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1289.6
- Calories from Fat 633
- Total Fat 70.3 g
- Saturated Fat 19.9 g
- Cholesterol 341.6 mg
- Sodium 759.6 mg
- Total Carbohydrate 54.1 g
- Dietary Fiber 1.7 g
- Sugars 42.6 g
- Protein 104.5 g
The following items or measurements are not included:
white wine vinegar