Lemon Pork Chops Pressure Cooker
Juicy, tender, and bursting with zesty flavor, these Lemon Pork Chops made in a pressure cooker are the ultimate weeknight dinner upgrade. With a luscious garlic-lemon sauce infused with chicken broth, soy sauce, and a hint of thyme, this dish strikes the perfect balance between savory and tangy. The pressure cooker ensures fork-tender pork chops in just 20 minutes, while a quick cornstarch slurry transforms the cooking liquid into a velvety sauce that clings to every bite. Perfectly seared bone-in pork chops are garnished with fresh parsley for a bright, fresh finish. Serve these lemon pork chops with your favorite veggies or over mashed potatoes to soak up every bit of that indulgent sauce. Quick, easy, and incredibly flavorful, this recipe promises restaurant-quality results in no time! Keywords: lemon pork chops, pressure cooker pork chops, easy weeknight dinner, tangy garlic sauce, quick pressure cooker recipes.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the pork chops with salt, black pepper, paprika, and dried thyme on both sides.
Set the pressure cooker to sauté mode. Add olive oil and butter to the pot and heat until the butter is melted.
Sear the pork chops in batches for 2-3 minutes on each side until browned. Remove and set aside.
Add minced garlic to the pot and sauté for 1 minute until fragrant.
Deglaze the pot with chicken broth, scraping the bottom with a wooden spoon to loosen any browned bits.
Stir in lemon juice, lemon zest, and soy sauce to the chicken broth mixture.
Return the seared pork chops to the pot, placing them in a single layer if possible.
Seal the pressure cooker lid and set it to cook on high pressure for 8 minutes.
Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to vent any remaining pressure.
Remove the pork chops and set them on a plate to rest while you prepare the sauce.
Set the pressure cooker to sauté mode again. In a small bowl, mix the cornstarch and water to create a slurry.
Stir the slurry into the sauce in the pot, cooking for 2-3 minutes until the sauce thickens.
Taste and adjust seasoning if needed. Turn off the sauté mode.
Serve the pork chops with the sauce poured over the top, and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2944 mg | 63% | |
*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.
