Pressure Cooker Apple Cider Pork Chops
Tender and flavorful, these Pressure Cooker Apple Cider Pork Chops are a weeknight dinner game-changer. Perfectly seasoned bone-in pork chops are seared to golden perfection, then pressure-cooked in a fragrant medley of apple cider, chicken broth, and fresh thyme for a dish that’s as comforting as it is impressive. The addition of sautéed onions, garlic, and a rich, thickened apple cider sauce elevates this recipe to gourmet status without the fuss, all ready in just 30 minutes! Pair these juicy, fall-apart tender pork chops with creamy mashed potatoes or roasted vegetables for an easy yet elegant meal that will leave everyone asking for seconds. Whether you're a pressure-cooker pro or a beginner, this ultimate one-pot recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (sliced) Yellow onion
- 3 minced Garlic cloves
- 1.5 cups Apple cider
- 0.5 cup Chicken broth
- 4 sprigs Fresh thyme
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season both sides of the pork chops with salt, pepper, and paprika.
Set the pressure cooker to the sauté function, and add olive oil and butter. Once hot, sear the pork chops for 2-3 minutes per side until browned. Remove the pork chops and set aside.
In the same pot, add the sliced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot to deglaze.
Nestle the pork chops back into the pot, ensuring they are partially submerged in the liquid. Add the sprigs of fresh thyme on top.
Secure the lid on the pressure cooker, ensuring the valve is set to 'sealing.' Pressure cook on high for 8 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Remove the pork chops and set aside on a serving plate, tented with foil to keep warm.
Set the pressure cooker back to the sauté function and discard the thyme sprigs. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the liquid in the pot and let it simmer for 2-3 minutes, or until the sauce thickens.
Pour the sauce over the pork chops and serve immediately. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 42.8 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3355 mg | 71% | |
*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.
