Pressure Cooker Pork Chops And Rice Recipe 485 Recipes

PORK CHOPS & RICE IN AN INSTANT POT OR PRESSURE COOKER RECIPE - (3.7/5)

Steps:

• Season pork chops with salt and pepper. (I use Cavender's instead.) Set pot to saute', add oil, and brown two chops on ONE side only; remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate. Pour a small amount of the broth into the pot and scrape bottom to deglaze. Add rice, remainder of broth, pork chops, then soup. High pressure for 12 minutes. Unplug and natural release for 5 minutes. Quick release remainder of pressure. Unplug and let sit for 5 minutes. Remove lid. Remove chops and stir rice. Serve. If you'd like to use brown rice instead of white rice in the same pot with chops. BROWN RICE 1 ½ cups long grain brown rice 3 cups liquid High pressure 33 minutes Quick release. Let pot steam 10 minutes. Remove lid. Stir rice.

PRESSURE COOKER PORK CHOPS AND RICE RECIPE - (4.8/5)

Steps:

• Brown pork chops in hot oil in pressure cooker. Remove from cooker. Place rice in hot oil. Stir constantly until browned. Add tomatoes, seasonings, chopped onion and green pepper. Stir well. Add pork chops and water. Cover, set control and bring pressure up over moderate heat. Cook for nine minutes after control jiggles.

PRESSURE-COOKER CAJUN PORK AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel., Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. , Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.

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.

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.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

PRESSURE COOKER PORK CHOPS AND SPANGLISH RICE

Steps:

• Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
• Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
• Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
• After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
• Remove pork chops, do not drain and place in bottom of pressure cooker.
• Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
• Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
• Pour tomato sauce and water into pressure cooker.
• Add rice to pressure cooker and thoroughly combine all ingredients.
• Cook for 20-30 minutes until desired tenderness is reached.
• You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
• Review recipe and let me know how it turns out and if you made any substitutions!