Breaded Pork Chops in the Pressure Cooker
Transform your weeknight dinners with these irresistible Breaded Pork Chops in the Pressure Cooker, a recipe that combines golden, crispy breading with the tender juiciness of pressure-cooked meat. Seasoned with a flavorful blend of garlic powder, paprika, and Parmesan-infused breadcrumbs, these pork chops achieve the perfect balance of crunch on the outside and succulence on the inside. The pressure cooker not only locks in moisture but also cuts down cooking time, making this a quick and easy family favorite. Searing the pork chops before pressure cooking ensures a beautifully golden crust, while a touch of chicken broth keeps them moist and delicious. Ready in just 35 minutes, this recipe is ideal for busy nights and pairs wonderfully with mashed potatoes, steamed veggies, or a crisp side salad.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tablespoons Olive oil
- 1 cup Chicken broth
Instructions
Season the pork chops on both sides with salt, black pepper, garlic powder, and paprika.
Set up a breading station with three shallow bowls: In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs and milk. In the third bowl, mix the breadcrumbs and Parmesan cheese.
Dredge each pork chop in the flour, ensuring it is fully coated, then dip it into the egg mixture, and finally coat it in the breadcrumb and Parmesan mixture. Press gently to adhere the coating.
Set the pressure cooker to sauté mode and add the olive oil. Allow the oil to heat up, then sear the breaded pork chops for 2-3 minutes on each side until golden brown. Work in batches if necessary.
Once all pork chops are seared, remove them from the pressure cooker and set aside.
Pour the chicken broth into the pressure cooker and deglaze the bottom by scraping up any browned bits with a wooden spoon.
Place a trivet or steamer rack inside the pressure cooker and arrange the pork chops on top in a single layer.
Seal the pressure cooker lid and set it to cook on high pressure for 8 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release to vent any remaining pressure.
Carefully remove the pork chops using tongs and serve them warm. Optionally, garnish with fresh parsley or an extra sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.1 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 487 mg | 37% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
