Prep 20 mins
Cook 0 mins
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.
- 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
- Preheat the oven to 200°F (for keeping the chops warm at the end).
- In a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. Drain.
- In you pressure cooker, heat the oil over medium-high heat. Lightly season the chops with the salt and pepper.
- Place the chops in the PC and brown on both sides, about 3 minutes, and transfer them to a plate.
- Meanwhile, in a small bowl, mix the preserves and mustard.
- Slather each pork chop with the preserve/mustard mixture and place in the PC. Lock the lid in place.
- Bring to high pressure (15 pounds).
- Once PC has reached high pressure, let cook just around 30 SECONDS and remove from heat.
- Use natural release. Do NOT quick release the pressure, it may toughen the meat.
- Open the lid with normal caution.
- Transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
- Using 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.
- Cook, 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.
- Pour any juices from the chops into the sauce and boil for a few seconds.
- Season with additional salt and pepper.
- Pour the sauce over the pork chops and serve immediately.
Very good!. I doubled it for my family. Used red wine vinegar, and added just a little butter to the sauce at the end.
This is DELICIOUS! This is the first pressure cooker recipe I tried. I felt uncomfortable with the instructions. There didnâ€™t seem to be enough liquid and the there were too many steps that required opening the cooker. I adjusted the liquid and it turned out great. I wouldnt recommend trying this one if you're a novice, but give it a try once you get to know your PC. I will be serving this alot. In the words of my husband (and I quote): mmm, mmm, mmm.
I needed something different for dinner and I found this recipe. DH is nuts about it :) He told me to make sure I saved this one as he wanted it again (and again and again) I altered it a bit just because I didn't have dried cranberries. I used fresh and they were wonderful!! I also added a bit more brown sugar and used red wine vinegar. Thanks for sharing Mrs Goodall!!!!! This is definately a keeper ( and one to impress family and friends)