Tangy Veal Chops Pressure Cooker
Elevate your weeknight dinner with this irresistibly flavorful Tangy Veal Chops Pressure Cooker recipe! Perfectly seasoned, tender veal chops are seared to golden perfection, then pressure-cooked in a rich, tangy sauce made with white wine, tomato paste, balsamic vinegar, and a touch of honey for subtle sweetness. Aromatic garlic, onions, and thyme infuse every bite with nuanced flavors, while the pressure cooker locks in the juices for melt-in-your-mouth tenderness in just 30 minutes. Garnished with fresh parsley and served with your favorite sides, this quick yet sophisticated dish is ideal for impressing guests or treating yourself to a gourmet experience. Perfect keywords: veal chop recipe, pressure cooker veal, tangy sauce, quick gourmet dinner, easy pressure cooker meals.
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Recipe Information
Ingredients
- 4 pieces (1-inch thick) veal chops
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 0.5 cup white wine
- 2 tablespoons tomato paste
- 0.75 cup beef or chicken stock
- 2 tablespoons balsamic vinegar
- 1.5 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Season both sides of the veal chops with salt and ground black pepper.
Set your pressure cooker to the sauté mode and heat the olive oil. Once hot, sear the veal chops for 2-3 minutes on each side until browned. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pressure cooker. Let it simmer for 2 minutes to slightly reduce the wine.
Stir in the tomato paste, beef or chicken stock, balsamic vinegar, honey, dried thyme, and a pinch of additional salt and pepper. Mix until combined.
Return the veal chops to the pressure cooker, nestling them into the sauce.
Secure the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 12 minutes.
When the cooking is complete, allow the pressure to naturally release for 10 minutes before carefully performing a quick release for any remaining pressure.
Remove the veal chops and transfer to a serving platter. Taste the sauce and adjust seasoning if necessary.
Serve the veal chops drizzled with the tangy sauce, garnished with freshly chopped parsley. Pair with your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 553 mg | 12% | |
*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.
