Pork Loin Chop in HK Onion Sauce
By :Amy Jacky
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Votes: 11
Rating: 4.45
Rate this recipe!
Course Main Course
Cuisine Chinese
Difficulty Medium
Browse Category Meat
Duration 15-30 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Chicken Broth, Pork
Prep Time 15 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 4 pork loin chops boneless, 1.25 inches thick, Try to choose pork chops with some fat marbling
  • 1 small onion sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 3/4 cup chicken stock low sodium
  • 1 1/2 tablespoon cornstarch mixed with 2 tablespoons water
  • kosher salt to taste
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper ground
  • 1/4 teaspoon sesame oil
Course Main Course
Cuisine Chinese
Difficulty Medium
Browse Category Meat
Duration 15-30 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Chicken Broth, Pork
Prep Time 15 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 4 pork loin chops boneless, 1.25 inches thick, Try to choose pork chops with some fat marbling
  • 1 small onion sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 3/4 cup chicken stock low sodium
  • 1 1/2 tablespoon cornstarch mixed with 2 tablespoons water
  • kosher salt to taste
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper ground
  • 1/4 teaspoon sesame oil
Votes: 11
Rating: 4.45
Rate this recipe!
Instructions
  1. Tenderize the Pork Loin Chops: Use the backend of a heavy knife and pound both sides of the pork loin chops to tenderize the meat.
  2. Marinate the tenderized pork loin chops for 20 minutes with 1/2 teaspoon of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of sesame oil, 1/4 teaspoon ground white pepper,1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine.
  3. Press Sauté mode on the Instant Pot. Wait until the indicator says "hot". This will prevent the pork loin chops from sticking to the pot.
  4. Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the marinated pork loin chops into the pot, then let it brown for roughly 1 – 2 minutes on each side (don’t need to keep flipping). Do not let it burn. Remove and set aside.
  5. Add in the sliced onions. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften.
  6. Deglaze: Add in 1 tablespoon of balsamic vinegar and partially deglaze the bottom of the pot with a wooden spoon.
  7. Add in 3/4 cup of chicken stock, 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Mix well and fully deglaze. Taste the seasoning and adjust with kosher salt if necessary.
  8. Place the pork loin chops with all the meat juice into the pot. Close lid and pressure cook on manual at High Pressure for 1 minute. Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid.
  9. Remove the pork loin chops and set aside. Turn heat to medium by pressing sauté button. Taste the seasoning and add more salt if desired. Mix the cornstarch with water and mix it into the onion sauce one third at a time until desired thickness.
  10. Drizzle the onion sauce over the pork loin chops and serve immediately!
Recipe Notes
  1. What is the best cooking time for pressure cooker pork loin chops? cooking at High Pressure for 1 minute, then Natural Release gave the most satisfying results.
  2. How to tenderize the Pork Loin Chops?
    Tenderizing the pork loin chops is a very important step! Tenderizing the meat using the back-end of a heavy knife is a convenient technique we learnt from our grandparents.

11 replies
  1. Goodwla
    Goodwla says:

    Very tasty. Our 4 year old even eat everything we could give him. Would add a little more balsamic and double the sauce

  2. Jan9231
    Jan9231 says:

    Just wondering what to do with the last 6 ingredients. Never mentioned in recipe. Will be back when done.

  3. casperbox
    casperbox says:

    Delicious recipe! Ours took closer to 20 mins for the pressure to naturally reduce, but that was okay because the pork still came out perfectly cooked. The corn starch and water mixture at the end thickened up the sauce to the right consistency, and it was great over rice.

  4. JustinandRenee
    JustinandRenee says:

    Tasted great! I love this recipe and will definitely be making it again! Thanks!

  5. Mary Ward
    Mary Ward says:

    Love, Love, Love these Pork Chops! Sauce is so good, definitely worth making!! Great served over Jasmine Rice and a side of Broccoli, easy meal!!!

  6. purplepinkdaisy
    purplepinkdaisy says:

    I ended up having to recook these for another 5 minutes and doing a NPR for 25 minutes. Afterwards, they were fork tender and ohhh so good.

    Originally, I followed the directions of 1 min with a NPR approx. 10 min and the were so tough. Hard for even a steak knife to get through.

  7. Caroline Sayan
    Caroline Sayan says:

    We made this tonight – doubled chops , 1.5 sauce (as suggested above) however made it in my new 8oz Instant pot (we just upgraded as we are a family of 5 with 3 about to be teenage boys!). I adjusted time to 0 (as suggested above) but had to repressive twice at 0 with NR until I got the pork to a space that was tender enough. I am a very experience IP user with my 6oz and learning how to cook in the larger unit. We loved the sauce and definitely want to try again. Thinking I should have kept the liquids at the same ratio. What do you think?

  8. Kathydawn
    Kathydawn says:

    Excellant! The best sause I’ve ever found. Tender ,juicy and it was fun learning a new way to cook!

  9. Bocagirl
    Bocagirl says:

    I made it per instructions which were very clear and spot on. My husband and I both liked it, he more than me. I felt the balsamic taste was too prominant, but he is a big balsamic fan. We both thought that I should sub dark brown sugar for the white sugar next time. The meat could have been more tender, but maybe that’s my fault. The pork may not have been tenderized enough. Next time he gets the tenderizing duty, he can put more power behind the pounding.

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