Name: Italian-Style Braised Pork Chops
Prep time: 2 min
Cook time: 28 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 cup chicken broth; 2 tbsp balsamic vinegar; 2 tsp stemmed thyme leaves (or 1 tsp dried thyme); 1/4 tsp grated fresh nutmeg (or 1/8 tsp ground nutmeg); 1/4 tsp red pepper flakes; 1/4 tsp table salt; 4 cups frozen bell pepper strips (16‑ounce bag); 4 frozen center-cut boneless pork loin chops (6‑ 8‑ounce each)

Italian-Style Braised Pork Chops

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

This simple braise packs a lot of flavor into each bite, partly because of the way the chops thaw and release their flavor into the sauce. Note the unusual method of setting the chops in the sauce: standing up and leaning against each other, with space between their bottom edges. If you stack them up like bricks, the bottom chop can burn against the hot pot (it will cool the liquid down too far before it thaws and starts to cook) while the one on top can end up undercooked, even raw. Because of the way the bell pepper strips cook in the sauce, we do not recommend using fresh bell pepper for this recipe.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Pork Loin Chop

Prep Time

2 minutes

Cook Time

28 minutes

Servings

4 servings

Ingredients

1 cup chicken broth
2 tbsp balsamic vinegar
2 tsp stemmed thyme leaves or 1 tsp dried thyme
1/4 tsp grated fresh nutmeg or 1/8 tsp ground nutmeg
1/4 tsp red pepper flakes
1/4 tsp table salt
4 cups frozen bell pepper strips 16‑ounce bag
4 frozen center-cut boneless pork loin chops 6‑ 8‑ounce each

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Pork Loin Chop

Prep Time

2 minutes

Cook Time

28 minutes

Servings

4 servings

Ingredients

1 cup chicken broth
2 tbsp balsamic vinegar
2 tsp stemmed thyme leaves or 1 tsp dried thyme
1/4 tsp grated fresh nutmeg or 1/8 tsp ground nutmeg
1/4 tsp red pepper flakes
1/4 tsp table salt
4 cups frozen bell pepper strips 16‑ounce bag
4 frozen center-cut boneless pork loin chops 6‑ 8‑ounce each

Instructions

Stir the broth, vinegar, thyme, nutmeg, red pepper flakes, and salt in an Instant Pot. Mix in the frozen pepper strips, then set the pork chops in the pot so they stand up on their sides and lean against each other and the side of the insert with room between each for liquid and pepper strips (in other words, not in a stack). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew, Pressure Cook or Manual on High pressure for 20 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Transfer the pork chops to serving plates and spoon some of the sauce and peppers over each .

Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• Drizzle the servings with extra-virgin olive oil and even a little more balsamic vinegar, particularly a syrupy aged balsamic.
• Add more pop to the sauce by stirring up to 1 teaspoon finely grated lemon zest and/or 1 bay leaf into the mixture with the pepper strips.
• Serve the pork chops on opened baked potatoes with the sauce ladled on top.Garnish each serving with a pat of butter.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.