Pressure Cooker Zesty Pork Chops
Pressure cookers quickly tenderize meat and extract all of the flavors which makes it the perfect choice for this recipe. It allows the picante sauce, brown sugar and apple to infuse their delicious flavors, so you get perfectly moist pork chops in just 20 minutes. It's a foolproof way to ensure tender pork chops each and every time.
Ingredients
1 cup Pace® Picante Sauce
0.5 cup Swanson® Chicken Broth
2 tablespoons packed brown sugar
1 apple, peeled, cored and cut into 3/4-inch pieces
4 bone-in thin-cut pork chop (about 1 1/4 pounds)
2 tablespoons all-purpose flour
2 tablespoons olive oil
0.5 cup Swanson® Chicken Broth
2 tablespoons packed brown sugar
1 apple, peeled, cored and cut into 3/4-inch pieces
4 bone-in thin-cut pork chop (about 1 1/4 pounds)
2 tablespoons all-purpose flour
2 tablespoons olive oil
Instructions
Stir the picante sauce, broth, brown sugar and apple in a medium bowl. Season the pork as desired. Coat the pork with the flour.
Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the pork and cook until well browned on both sides. Pour the picante sauce mixture over the pork.
Close and lock the lid. Bring to full pressure over high heat, then reduce the heat to medium-low. Cook for 5 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.
Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the pork and cook until well browned on both sides. Pour the picante sauce mixture over the pork.
Close and lock the lid. Bring to full pressure over high heat, then reduce the heat to medium-low. Cook for 5 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.
Pressure Cooker Zesty Pork Chops
Pressure cookers quickly tenderize meat and extract all of the flavors which makes it the perfect choice for this recipe. It allows the picante sauce, brown sugar and apple to infuse th...
Directions
Print
Stir the picante sauce, broth, brown sugar and apple in a medium bowl. Season the pork as desired. Coat the pork with the flour.
Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the pork and cook until well browned on both sides. Pour the picante sauce mixture over the pork.
Close and lock the lid. Bring to full pressure over high heat, then reduce the heat to medium-low. Cook for 5 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.
Ingredients
1 cup Pace® Picante Sauce
0.5 cup Swanson® Chicken Broth
2 tablespoons packed brown sugar
1 apple, peeled, cored and cut into 3/4-inch pieces
4 bone-in thin-cut pork chop (about 1 1/4 pounds)
2 tablespoons all-purpose flour
2 tablespoons olive oil
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