Italian-Style Braised Pork Chops
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 2
Rating: 5
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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
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
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 16 minutes with the Keep Warm setting off.
  3. 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.
  4. 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.

2 replies
  1. Lolaflamingo
    Lolaflamingo says:

    So easy and SO delicious!! I also used frozen pepper and onion mix, and cut mini san marzano tomatoes in half and used them to keep the chops standing and separated.
    Will definitely make again.

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