Pressure Cooker Apple Pomegranate Pork Chops
This autumn inspired recipe uses only a handful of ingredients, making it easy enough for a weeknight meal, but delicious enough to serve at your next dinner party.
Servings: 4
Ingredients
- 1 pound Smithfield All Natural Boneless Pork Chops
- 4 tablespoons unsalted butter
- 1 cup 100% pomegranate juice
- 1 granny smith apples peeled and diced small
- salt and pepper
Instructions
- Generously season Smithfield All Natural Boneless Pork Chops with salt and pepper. Select the"Saute' mode on your pressure cooker to preheat. When the pressure cooker is hot add 2 tablespoons of butter, when melted make sure that the bottom is completely covered. Place pork chops in pressure cooker and brown for 2-3 minute per side. Remove pork chops and set aside.
- While still in the “Saute” mode deglaze the pan by adding the pomegranate juice and scrapping the browned bits off the bottom. Return the pork chops to the pot, then add the apples.
- Lock the lid in place, then turn the venting knob to the sealing position. Pressure cook at “High” pressure for 1 minute with a quick release. Carefully release the pressure before opening the lid.
- Remove pork chops and set aside. Change the pressure cooker back to “Saute” mode and simmer the remaining liquid until it is reduced by half. Turn off the pressure cooker and stir in the remaining butter. *Add a pinch of sugar if the sauce is to tart.
- To serve, place pork chop over the warm apple pomegranate sauce.
Notes
Stove Top Instructions:
- Generously season pork chops with salt and pepper.
- In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat until it begins to shimmer, then add your pork chops. Cook for 5-6 minutes per side, remove from pan and let rest.
- To deglaze the pan, add pomegranate juice and scrape the browned bits from the bottom using a wooden spoon.
-To make the sauce, lower heat and stir in the diced apple, simmer until the liquid is reduced by half. Stir in 2 tablespoons of butter. To serve, place pork chops over warm apple pomegranate sauce. Slow Cooker Instructions
- Generously season pork chops with salt and pepper.
- In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat until it begins to shimmer, then add your pork chops. Cook for 2-3 minutes per side, remove from pan and place in slow cooker.
- In slow cooker, stir together 1 1/2 cups of pomegranate juice and 1 diced apple. Add the pork chops, cover and cook on low for 6-7 hours or 3-4 hours on high. Remove pork chops and set aside.
- In a small bowl stir together 2 tablespoons cornstarch with 2 tablespoons water. Add 2 tablespoons of butter and whisk the cornstarch mixture into the slow cooker to thicken the sauce. To serve, place pork chops over the warm apple pomegranate sauce.
- Generously season pork chops with salt and pepper.
- In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat until it begins to shimmer, then add your pork chops. Cook for 5-6 minutes per side, remove from pan and let rest.
- To deglaze the pan, add pomegranate juice and scrape the browned bits from the bottom using a wooden spoon.
-To make the sauce, lower heat and stir in the diced apple, simmer until the liquid is reduced by half. Stir in 2 tablespoons of butter. To serve, place pork chops over warm apple pomegranate sauce. Slow Cooker Instructions
- Generously season pork chops with salt and pepper.
- In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat until it begins to shimmer, then add your pork chops. Cook for 2-3 minutes per side, remove from pan and place in slow cooker.
- In slow cooker, stir together 1 1/2 cups of pomegranate juice and 1 diced apple. Add the pork chops, cover and cook on low for 6-7 hours or 3-4 hours on high. Remove pork chops and set aside.
- In a small bowl stir together 2 tablespoons cornstarch with 2 tablespoons water. Add 2 tablespoons of butter and whisk the cornstarch mixture into the slow cooker to thicken the sauce. To serve, place pork chops over the warm apple pomegranate sauce.