Lemon Pork Chops Pressure Cooker Recipes

INSTANT POT SWEET 'N SOUR PORK CHOPS

Steps:

• Tenderize Pork Chops: Use the backend of a heavy knife or meat tenderizer to pound both sides of pork chops with all your might (see below photos as reference).
• Marinate Pork Chops: Marinate with ½ tsp white sugar, ¼ tsp salt, ¼ tsp sesame oil, and 1 tbsp soy sauce for at least 30 minutes. If you are marinating for 1 1/2 - 8 hours, place them in the fridge.
• Prepare Instant Pot Pressure Cooker: Heat up pressure cooker over medium heat (Instant Pot: use Sauté Normal Function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.
• Brown Pork Chops: Add 1 tbsp (15ml) peanut oil. Ensure to coat oil over whole bottom of the pot. Brown 2 marinated pork chops for roughly 75 - 90 seconds per side (don't constantly flip them). Remove and set aside. Repeat for remaining pork chops.
• Sauté Onions & Garlic: Add chopped onions, a pinch of kosher salt and ground black pepper if desired. Cook onions for roughly 1 minute until softened. Add minced garlic cloves and sauté for another 30 seconds until fragrant.
• Deglaze: Add ⅔ cup (188ml) cold water and deglaze by scrubbing all the flavorful brown bits off the bottom.
• Pressure Cook Pork Chops: Add ¼ cup (60ml) ketchup, ¼ cup (60ml) white vinegar, 1.5 tbsp (21g) white sugar, 1 tbsp (15ml) soy sauce, 1 tbsp (15g) tomato paste, and 1 tsp (5ml) Worcestershire sauce. Stir and mix well. Place pork chops + all meat juice in the pot. Pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release.
• Make Sweet & Sour Sauce: Remove pork chops. Press Cancel button, then Sauté button to heat up the sauce. Add ⅔ cup (100g) pineapple chunks and chopped green/red pepper. Stir and cook for a minute.
• Thicken Sauce: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the sweet 'n sour sauce and season with more salt, sugar, or vinegar. For reference, we added 2 pinches of kosher salt. Turn off the heat. Add pork chops back in and coat them with the delicious sauce.
• Serve: Drizzle sweet 'n sour sauce over pork chops, then enjoy!

PRESSURE-COOKER PORK CHOPS

Steps:

• In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

PORK CHOPS IN LEMON-CAPER SAUCE

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

HERBED LEMON PORK CHOPS

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

LEMON PORK CHOPS

Steps:

• Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup., Cover and cook on low for 6-8 hours or until meat is tender.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

LEMON PORK CHOPS-PRESSURE COOKER

Steps:

• 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.

HERB & LEMON PORK CHOPS

Steps:

• Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
• Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.