Pork Chops in the Pressure Cooker recipes?

4 Responses to “Pork Chops in the Pressure Cooker recipes?”

1. chris w says:

   April 7, 2011 at 10:42 am

   PRESSURE COOKED PORK CHOPS

   8-10 center cut pork chops
   1 c. water
   1 sm. onion
   3 lb. carrots
   6 med. potatoes
   1 tbsp. Worcestershire sauce
   1/4 lb. butter
   Pepper

   Pepper and brown both sides of pork chops in pressure cooker with 1/2 of the butter (do not cover pan). Peel carrots and potatoes. Cut into pieces. After chops are brown, put them aside. Take cut up potatoes and mix them into pork fat in pan and add the rest of the butter. Now layer the pork chops on top of the potatoes, then put carrots on pork chops and slice the onion on top of the carrots. Add water and Worcestershire. Cook 15 minutes after pressure is reached.
2. caroline w says:

   April 7, 2011 at 11:18 am

   FRUITED PORK CHOPS

   6 pork chops
   1 1/2 tsp. oregano leaves
   1/4 tsp. pepper
   2 tbsp. flour
   1 1/2 tsp. salt
   1/4 tsp. garlic powder

   Combine above ingredients and rub in to chops. Brown in vegetable oil.
   1 can pineapple chunks, drain and add water to juice to make 1 cup. Add to this liquid: 2 tbsp. tomato paste 2 tbsp. minced onion

   Pour mixture into pressure cooker. Place rack in bottom of cooker. Arrange chops on rack and sprinkle with 1/4 cup raisins.

   Pressure cook for 12 minutes. Remove from heat. Let pressure drop of own accord for 5 minutes.

   Remove meat and add pineapple chunks to juice. Heat through.

   Serve on rice. Spoon fruit mixture over the meat
3. *~carla~* says:

   April 7, 2011 at 12:00 pm

   Here’s a couple of recipes that sound really yummy!!!

   Rich and Creamy Tender Pork Chops (Pressure Cooked)

   6 pork chops, any kind
   pepper
   2-3 tablespoons oil
   1 1/2 cups water
   2 teaspoons chicken bouillon powder, or granules
   1 (10 1/2 ounce) can cream of mushroom soup
   1 1/2 cups sour cream
   1 tablespoon chopped fresh parsley

   In pressure cooker, heat oil over medium heat til hot.
   Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
   When all are browned, add water and chicken bouillon to pot.
   Scrape bottom to de-glaze and remove bits from bottom of pan.
   Add chops back to pot.
   Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
   Cook for 8 minutes. Turn off heat.
   Let pressure drop on it’s own accord.
   When no more steam, carefully open cooker.
   Remove chops to platter, cover to keep hot.
   Whisk in soup and heat over medium-low heat.
   Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
   Stir in parsley.
   Pour sauce over chops.
   *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
   **Can garnish with more parsley.
   __________________________________________

   Lemon Pork Chops-Pressure Cooker

   20 pork chops, 1/2 inch thick
   1/4 cup cooking oil
   20 slices lemons
   4 onions, cut into rings
   1 teaspoon salt
   1 teaspoon pepper
   2 cups ketchup
   2 cups water

   Heat cooker, add oil and brown chops.
   Top each chop with a lemon slice.
   Add onions, salt and pepper.
   Combine ketchup and water, pour over chops.
   Close cover securely.
   Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure.
   Let pressure drop of its own accord.
4. Cheryl L says:

   April 7, 2011 at 12:02 pm

   Here’s a yummy one for you~
   6 pork chops, any kind
   pepper
   2-3 tablespoons oil
   1 1/2 cups water
   2 teaspoons chicken bouillon powder, or granules
   1 (10 1/2 ounce) can cream of mushroom soup
   1 1/2 cups sour cream
   1 tablespoon chopped fresh parsley

   In pressure cooker, heat oil over medium heat til hot.
   Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
   When all are browned, add water and chicken bouillon to pot.
   Scrape bottom to de-glaze and remove bits from bottom of pan.
   Add chops back to pot.
   Place lid on pressure cooker and heat over medium heat til the regulator starts rocking.
   Cook for 8 minutes. Turn off heat.
   Let pressure drop on it’s own accord.
   When no more steam, carefully open cooker.
   Remove chops to platter, cover to keep hot.
   Whisk in soup and heat over medium-low heat.
   Then whisk in sour cream and heat til just heated through over low heat. Do not boil! Might curdle!
   Stir in parsley.
   Pour sauce over chops.
   *For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.