Dish: Orange Glazed Pork Chops
Yield: 4 servings
Cook Time: 30 minutes
If you’ve been looking for pork chops in pressure cooker recipe that will knock your socks off, then allow me to say that I think I have one for you. It’s called Orange Glazed Pork Chops and let me tell you, it’s absolutely delicious. I’ve made it on several occasions and have found it not only really quick and easy but also a recipe that my family gobbles up. If you want a pork dish that’s a little different, this one should be right up your alley.
I created this recipe because my daughter always loved to order orange chicken from the local Chinese restaurant. She loved it so much I thought that I’d create one that she could eat at home. However, I didn’t just want to copy the orange chicken recipe. I wanted to create something completely different and that is when I decided that pork would probably be the next best thing to chicken. And from that idea, this recipe was born.
Of course, it wasn’t as easy as it seems to be. It took me quite a few tries to get this recipe just perfect. After a little trial and error though, it finally came together quite nicely and I’m proud to share it with you today.
- 4 pork chops, thick cut (about an inch thick)
- 1 cup chicken broth
- 1/2 cup orange marmalade
- 2 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons soy sauce
- 1 teaspoon corn starch
- 1 teaspoon orange zest
- ¼ teaspoon thyme (dried)
- ¼ teaspoon onion powder
- ½ teaspoon rosemary
- Oranges (garnish)
The first thing you’re going to want to do with this pressure cooker pork chops recipe is to take the pork chops out of their package and place them on a cutting board. Then you should take your meat hammer and give them a few good strikes on each side. One you’ve done that, you can then salt and pepper your pork chops to your personal tastes.
Now you can turn on the pressure cooker and set it to its Saute or Browning mode. If it doesn’t have a Saute or Browning mode, then simply set the pressure cooker to High. Make sure the lid is off of it while it’s coming to temperature. Now you can add the olive oil and the pork chops.
Brown the pork chops thoroughly on both sides. If your cooker isn’t that big, you can cook one or two at a time and then remove them to another dish while you cook the remaining ones. After you’ve finished with all of them, place all of the pork chops in the pressure cooker, add the chicken broth, the thyme, the rosemary, the onion powder and the orange zest.
Place the lid on the cooker, lock it down and set it on High. When it reaches temperature, set a timer for 15 minutes. After the timer has elapsed, then use the quick release method to depressurize the cooker. Once it’s safe to remove the lid, do so and remove the pork chops. Place your pork chops on a dish and cover them with foil to keep them warm.
Now you can begin your orange glaze. Drain all of the remaining liquid from your pressure cooker and discard it. After you’ve done that, set your cooker on high with the lid off. Whisk together the 1/2 cup of orange marmalade, the 2 tablespoons of orange juice, 1 tablespoon of apple cider vinegar, 2 teaspoons of soy sauce and 1 teaspoon of corn starch. Once it has all been mixed together and it has been simmering for a moment, then go ahead and add the pork chops. Coat them really well in this glaze before serving. Garnish with quartered oranges.
Since the primary component of this dish is pork chops, you can serve just about anything with it. However, I do have my favorites and here are a few of my ideas. While the pork chops in pressure cooker are cooking, you can whip up one of the following side dishes to go along with it: Lemon shredded Brussel sprouts, creamed spinach, butternut squash and goat cheese puree, Couscous & Goat Cheese Stuffed Tomatoes, potato salad with bacon, Hasselback potatoes, eggplant fries, scalloped potatoes, roast broccoli, applesauce and mashed cauliflower and garlic.
As far as the wine that you should pair with this dish, well that’s up to you. However, I usually pair a fruity wine with this dish. I’ve found that something like a Chardonnay or a Colombard works very well with this dish. If you are looking for a wine that’s a little less fruity, then you can always go with a Zinfandel or a Shiraz. Both of these go quite well with this dish.
Dish: Pork Chops With Cabbage
Yield: 4 servings
Cooking Time: 20 minutes
While I was looking through my ever growing collection of pressure cooker pork chops recipes, I noticed one thing. There are certainly a lot of ways to cook pork. And while all of them have their merits, I really wanted to do something that was a little bit different. I wanted to make a dish that was unique from just about everybody else. That is why I decided to make Pork Chops and Cabbage as my pressure cooker pork chops for the day.
I know what you’re going to say. That this is quite an unusual choice for a pork chop recipe. And while I will agree with you, I don’t think you should dismiss it outright. I’ve made this dish on several different occasions and have always found it to be filling and delicious. It’s a dish that is especially good for serving in the cold autumn or winter months. It is a recipe that I think you’ll like if you decide to give it a chance in the first place.
Where did I get this recipe, you ask? Well, it’s based on an old German stove top recipe that I altered so that it could be made in the pressure cooker. The original recipe used bacon and bacon fat, which I removed because of all of the fat. However, if you want to add it back in, then that’s your prerogative. So without further adieu, here is my Pork Chops and Cabbage recipe. I truly hope that you enjoy making it as I have.
- 4 Pork Chops, thick cut (3/4″)
- 1 head of cabbage (about a pound)
- 1 cup beef, turkey or chicken broth
- 1 teaspoon fennel seeds
- 1/2 teaspoon celery seed
- 1/2 teaspoon thyme
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive or canola oil
- 2 teaspoons flour
Take your pork chops out of their package and lay them on a cutting board. If you want, you can give them a few whacks with the flat side of a meat hammer. Not enough to flatten them but just enough to tenderize them a little bit. Now you can season the pork chops. Sprinkle the pork chops with the salt, pepper, fennel seeds, celery seeds, thyme, and nutmeg. Set the pork chops aside.
Rinse the cabbage in a colander and then slice the cabbage in half. Now cut up the halves into 3/4 inch slices and set in a glass bowl. Set it aside. Start the pressure cooker and set it on Medium-High Heat. Leave the lid off.
Once the pressure cooker has come to temperature, add the olive oil to the pressure cooker. Brown just one side of all of the pork chops. You may have to do them one or two at a time, and if you do, then just set them aside to all of them have one side browned. When they’re all finished, set them in a bowl and set it aside.
Now you can start on the cabbage. Place all of the cabbage slices in the cooker and then add the pork chops on top of them. When you add the pork chops, make sure that they sit on top of the cabbage with their brown side facing upwards. If you can’t fit all of the pork chops into the pressure cooker without overlapping them, that’s fine.
Add the broth of your choice, put the lid on the cooker and lock it down. Set the cooker on High Pressure and set a timer for 8 minutes. When that 8 minute period of time has elapsed, use the normal pressure release method. After the cooker has depressurized, carefully remove the lid. Using a pair of tongs, move the pork chops and the cabbage to a serving platter and cover with foil to keep warm.
Now you can make the gravy using the leftover juices in the pressure cooker. Bring the juices to a boil and then whisk in the flour. Once it has sufficiently thickened to be used as a gravy, then you can ladle the sauce over the pork chops and cabbage. Your pressure cooker pork chops are now ready to be served.
This dish is perfect for those cold winter evenings when you just want to make something warm and filling. While this dish can be served with just about anything, there are a couple of side dishes that I like to make along with it. These include green beans with bacon, au gratin potatoes, a nice cheesy rice side or maybe even a nice tomato soup.
As for wine, I like to pair this dish with a nice Merlot. I think that this wine not only goes well with pork chops but also does extremely well with the cabbage. When all paired together, these pressure cooker pork chops make for a really nice dish to sit alongside the fire with.