Leave a ReplyWant to join the discussion?
Feel free to contribute!
|By :Amy Jacky|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Chicken Broth, Pork|
|Prep Time||15 minutes|
|Cook Time||15 minutes|
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
Very tasty. Our 4 year old even eat everything we could give him. Would add a little more balsamic and double the sauce
Just wondering what to do with the last 6 ingredients. Never mentioned in recipe. Will be back when done.
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.
Disappointed that this is listed as Paleo when it is not.
Tasted great! I love this recipe and will definitely be making it again! Thanks!
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!!!
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.
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?
Excellant! The best sause I’ve ever found. Tender ,juicy and it was fun learning a new way to cook!
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.
Unable to find the meat tenderizer video in the Instant Pot app…
I served this with boiled potatoes. Maybe better with rice as the sauce is strong.