Pressure Cooker Pork Chops

A pressure cooker is one of those kitchen items you never think you need, but once you have one you can’t live without it.  Seriously, you would have to pry it out of my dead hands in order to take it away from me.

The pressure cooker helped me make dinner in under 30 minutes, and the pork chops came out nice and tender.

Ingredients:

  • 4 pork chops (boneless or bone in)
  • 2 tbs coconut oil, divided
  • 1 cup chicken broth
  • one onion sliced
  • 8 oz of mushrooms, chopped
  • salt & pepper to taste
  • 2 tbs butter or ghee

Directions:

  • Heat up pressure cooker on high heat (I have a stove top unit, please adjust accordingly for an electric unit).
  • Salt and pepper both sides of the pork chops.
  • Once pot is hot, at in 1 tbs of coconut oil.
  • Add in pork chops to sear, do not crowd  the pan you want a nice sear on each pork chop.  I did mine in 2 batches.  Sear on each side approximately 2 minutes. Remove chops and set aside.
  • Add remaining 1 tbs coconut oil to pot.  Add in onions and saute for 2 minutes.  Add in mushrooms and saute for another 2 minutes. Pour in chicken broth and scrap of any brown bits that are still remaining on the bottom of the pot.
  • Add pork chops back in with any liquid.
  • Put top on pressure cooker and bring up to high pressure.
  • Turn heat down to main pressure and cook for 10 minutes.
  • After 10 minutes remove from heat and rapidly escape pressure if your pressure cooker has a valve.  If not wait for pressure to come down.
  • Remove chops and cover to keep warm. Put pot back on high heat to reduce the sauce down.
  • After the sauce rapidly boils for about 5 minutes, add in butter or ghee and remove from heat.
  • Serve chops with mushroom sauce on top.

As you can see I served these with bacon roasted brussel sprouts.

Pressure Cooker Bone Broth

I made some Bone Broth in my pressure cooker the other day. It turned out wonderful and will be making it again soon.  I made it before lunch so we ate the meaty shanks with some baby greens for our lunch that day.

Ingredients:

2-3 grass fed beef shanks, plus any bones you want to throw in (I saved some short rib bones from dinner one night and put them in the freezer until I had use for them.)

sliced baby carrots (I used about 12)

1 onion chopped

3 celery stocks chopped

salt & pepper

1 bay leaf

1 tsp whole cloves for flavor

6 cups of filtered water

Directions:

Add all ingredients to your pressure cooker making sure not to fill above the 2/3 line. Put the lid on and bring up to high pressure.

Cook on high for at least 45 minutes, I let mine go for 1 hour. Remove from heat and quick release or allow to depressurize on its own.

I served the meat and veggies over a bed of baby spinach, kale and chard.  I then strained the rest of the liquid and put in the frig.  Will last about one week, or can freeze.