20-minute Pressure Cooker Pork Chops and Cabbage
The recipe on this platter has almost no prep work and is all cooked together in the pressure cooker. It will only take 20 minutes minutes start to finish – this includes 6 minutes of cooking under pressure.
Originally, I wanted to bring you Braciole alla Toscana, a Tuscan pork chop recipe. It calls for black Tuscan kale boiled in tomato puree. When black kale could not be found it was swapped it with red cabbage – which did not play well with the tomato puree. So the next test was with regular cabbage and no tomato puree. Jackpot!So now, I present you with a Tuscan-inspired pork chops with fewer ingredients but equal amounts of wow!
Why pressure cook a pork chop when you could just saute it? The advantages lie in using just one pot to simultaneously cook a side dish using the juices released from the chops. In short: convenience and flavor.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | none | 6-8 min. | High(2) | Normal |
- 4 thick-cut Pork Chops (about ¾” or 2 cm)
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small head of cabbage (about a pound or 500g)
- 1 tablespoon vegetable oil
- ¾ cup meat stock
- 2 teaspoons, flour
- Unwrap the pork chops and sprinkle with fennel, salt and pepper.
- Prepare the cabbage by slicing the cabbage in half almost through the core, and then in thick ¾ inch slices and set aside.
- In the pre-heated pressure cooker,on medium-high heat without the lid, add oil, and brown all of the chops on one side only – only two at a time may fit depending on the size of the pressure cooker base, or the chops.
- When all of the chops have been browned and set aside, add the cabbage slices into the empty pressure cooker.
- On top of the cabbage arrange the pork chops brown-side up, overlapping as needed. Pour any juice from the chops and meat stock around the edges.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 6-8 minutes at high pressure.
- When time is up, open the cooker by slowly releasing the pressure using the Normal release.
- Using tongs, move the cabbage and pork chops to a serving platter and tent lightly with foil while preparing the gravy.
- Bring the left-over juices in the pressure cooker to a boil and whisk-in the flour.
- Pour thickened sauce on top of cabbage and pork chop platter and serve.
Related Pressure Cooker Recipes:
I have cooked a similar recipe using sausages and caraway, the northern european version… I have cooked potatoes at the same time just cut them in appropriate sized pieces (maybe medium potatoes cut in halves or thirds I would say for this timing) add them on top with a bit more liquid.
Thanks for the recipe.
That sounds like a wonderful variation. Adding potatoes cut in wedges would make it a one-pot meal!
Ciao,
L
I do a northern european version with sausage and caraway. You can also add potatoes on top (use more liquid) cut to the appropriate size, maybe medium sized potatoes cut in halves.
Thanks for the recipe!
how about prk chops with something besides cabbabe
If you had bothered to read the post, would have see that the original recipe actually called for kale. But any rough green will do. Beet greens, Collard greens, Spinach.
Experiment!
Ciao,
L
I would add some apple and potato wedges- a perfect dish for autumn!
Very nice!
Wowww!! That’s looking YUMMY! This sounds amazing. Have to give this try.
Come back to tell us how you liked it!
Ciao,
L
Does meat cook better in a pressure cooker if you use the “natural” release method to de-pressurise, rather than the “normal” or “quick” release methods?
Anyway to print just the recipe?
Below the recipe and above the comments there is a little gray box with a picture of a printer in it. Click on it, and Then you can choose what to print.
Ciao,
L
I just made this tonight and it is delicious! Very fast and the gravy is so simple and yet so good. I added potatoes to the top of the cabbage and porkchops. It is the best way to do potatoes (thanks Laura) I was thinking of adding a little apple cider vinegar to the gravy next time for different take on it. I am not that fond of cabbage and this was just so good!
A friend bought an electric pressure cooker and we are testing it out. The instructions with it say to always cook with at least 1 & 1/2 cups liquid (360 ml). Will the cabbage release enough liquid or should I follow the directions and just adjust the seasonings?
Thanks in advance :o)
Hi Davette, always respect your own cooker’s minimum liquid requirements. So, with any recipe on this website, disregard the amount of liquid and adjust it to your cooker’s needs. For example, instead of using 1/2 cup of stock, use 1 1/2.
If, with use of your cooker, you have found that you can get away with a little less with very wet foods then do so. The cabbage will release a little liquid but the chops quite a bit!!
Ciao,
L
I am new to the whole pressure cooking thing. Is the cooking time different if i use boneless pork?
Mariah, no there is no time difference for boneless chops. If the chop were thinner then the cooking time would decease accordingly.
Ciao,
L
What kind of meat stock do you recommend?
I make my “meat stock” with a combination of pork, beef and veal bones.
If you don’t have one already prepared, or in your pantry, use whatever stock you have on hand – it will be used for steaming the meat (and cabbage) and for making the sauce.. so make sure it’s a stock you like.
Ciao,
L
Why only brown one side?
If you sear both sides you lock in the juices. I think the author wants the juices to drip from the non seared side hence the “Seared side up”
If you brown both sides, the thick-cut pork chop will be nearly cooked. So we only add color to one side to ensure the meat is not over-cooked.
Ciao,
L