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pressure cooker pork chops
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

4.2 from 5 reviews
Pressure Cooker Pork Chops and Cabbage - one pot meal
 
Author: 
Recipe type: pressure cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 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
INSTRUCTIONS
  1. Unwrap the pork chops and sprinkle with fennel, salt and pepper.
  2. Prepare the cabbage by slicing the cabbage in half almost through the core, and then in thick ¾ inch slices and set aside.
  3. 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.
  4. When all of the chops have been browned and set aside, add the cabbage slices into the empty pressure cooker.
  5. 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.
  6. Close and lock the lid of the pressure cooker.
  7. Electric pressure cookers: Cook for8 minutes at high pressure.
    Stove top pressure cookers: Cook for 6 minutes at high pressure.
  8. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  9. Using tongs, move the cabbage and pork chops to a serving platter and tent lightly with foil while preparing the gravy.
  10. Bring the left-over juices in the pressure cooker to a boil and whisk-in the flour.
  11. Pour thickened sauce on top of cabbage and pork chop platter and serve.

pressure cooker pork chopshow to make pressure cooker pork chops

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64 Comments

  1. This was delicious, used vegetable mode on XL pressure cooker for 8 mins, added onion and carrots. YUM!

  2. Can you use sour kraut instead of cabbage, does the seasoning change?

    1. Saurkraut is pickled/fermented cabbage. As such it will behave and taste quite differently. Form memory it is salted as part of the pickling process, so maybe go light on the salt.

      Try it and report back how it goes.

  3. I made this for my first meal in my IP Duo 80 and I way overcooked it. I used thick boneless pork chops and added potatoes. It came out mushy and the pork was a little pink. I’m hoping I didn’t just give my family food poisoning.

    1. Tiffany, the potatoes increased the time the pressure cooker needed to come to pressure – making everything cook longer. I strongly recommend you take the meat’s temperature before serving if you’re concerned about poisoning your family. However, my recipes as-written are already tested to ensure that the meat is fully cooked (I check, too).

      I’m sorry you had a bad experience. Please come join us at Pressure Cooking School so you can learn more about how your pressure cooker works plus start out some super-simple recipes.
      https://www.hippressurecooking.com/pressure-cooking-school/

      Ciao,

      L

    2. Pink doesn’t mean much. As Laura correctly notes, internal temperature is the key. Pork is safe when cooked to a much lower internal temp than used to be recommended. (I cook to 140 and it is, as expected, still pink). Also, cooking at high pressure kills bacteria as well so…

  4. I thought it was better than expected. I have an instant pot and used 3/4 cup of stock and it worked fine. After reading some of the comments and with my pork chops being thinner I used 6 min high pressure and then released. When I was sauteing the pork chops I added 1 minced garlic clove. When making the gravy I added 1 tap f Red wine vinegar. Loved the fennel. So good.

  5. Loved it!

  6. This recipe appealed to me in numerous ways. To add a bit of interest and depth I crushed the fennel seeds a bit in a mortar then mixed in salt and freshly ground white pepper. This I sprinkled on both sides of the chops (I used six, somewhat thick, boneless chops).

    I sautéed the chops, one side only, in three batches, in the oil. Adding a little more oil I sautéed one onion, halved and thinly sliced, along with one head of fennel, also halved and thinly sliced, adding one teaspoon minced fresh thyme leaves during the sweating. I cooked, using the moisture exuded from the megs to partially deglaze the pot, scraping up the browed bits from the pork as I stirred, just till the megs were well wilted. I then added one clove of minced garlic and finished deglazing with 2 tablespoons of German Riesling, allowing the wine to evaporate most of the way. Next, I shut off the IP, sliced the cabbage and stirred that in along with a little more salt and a generous several turns of the white peppermill. I tucked a small fresh bay leaf into the cabbage, sprinkled on a couple teaspoons of fresh juice from two clementines and fanned the pork over the surface, adding three-quarters of a cup of chicken stock before closing the lid and setting for an 8-minute cook. Removed the pork and begs when done, switched to sauté high, then thickened with a few tablespoons of Wondra.

    Delish.

  7. After browning the pork chops in oil, do you remove the oil before you add the cabbage? I was just given the Instant Pot as a gift, and I have not made anything in it yet.

    1. Diane, I leave the oil in. If you have time, before making dinner, check out my Pressure Cooking School:
      https://www.hippressurecooking.com/pressure-cooking-school/

      Congrats on your new pressure cooker!

      Ciao,

      L

  8. This sounds great! what would be a good way to modify with a pork loin roast? Brown it on all sides and increase cooking time?

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