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.
- Electric pressure cookers: Cook for8 minutes at high pressure.
Stove top pressure cookers: Cook for 6 minutes at high pressure. - When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- 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:
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 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!
Wowww!! That’s looking YUMMY! This sounds amazing. Have to give this try.
Come back to tell us how you liked it!
Ciao,
L
I would add some apple and potato wedges- a perfect dish for autumn!
Very nice!
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!
My Mother always had a vinegar cruet on the table when she served her pressure cooker ham and cabbage and we would drizzle a little on the cabbage…
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”
No, if you seal both sides you do NOT “lock in the juices”, an all-too-common cooking myth. Searing caramelizes the surface of the meat creating hundreds of new flavor compounds. If the chops are on the thinner side (typical with market-purchases chops) searing both sides runs the risk of the chops ending up overcooked. If using thicker chops I would sear both sides.
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
Can I use Savoy cabbage instead? Thanks for your responce, have a great day!
Absolutely! Come back to post a pic once you’re done – using the button above “post comment”(new feature)!
Ciao,
L
I made this last night and the cabbage was so over cooked, mush and gray in color. I only cooked it for 6 minutes w/ the quick release method. What did I do wrong?
We’ll figure this out – the cabbage should be tender but not gray and mushy!!
Can you tell me what brand, model and size pressure cooker you have? Also, if a stove top, what kind of cook-top you’re using? Did you make any changes or additions to the recipe?
Ciao,
L
Hi Laura,
I was using a 4 qt Fagor Splendid pot on a gas stovetop. The only changes to the recipe were the spices. I just used S&P as that is what I had available. I’m familiar with using a pressure cooker and steamed cabbage the next night in 3 minutes. The cabbage came out better but I think that was a minute too long, still. I used the quick release method both times. I’m a fan of al dente vegetables.
Thanks again,
Eric
Dirigo, if you want al dente veggies, then these type of recipes that combine the cooking time of veggies and meat are not for you. Meat, needs more time to pressure cook than vegetables so reducing the cooking time will only get you under-cooked meat.
HOWEVER, I do recommend braising the cabbage by itself (maybe with some bacon as in this recipe).
Another way to make sure your veggies still have some life left in them is to steam them and use low pressure… take a look at the steaming lesson of the Beginner Basics course!
If your cooker doesn’t have two pressure settings, when making just vegetables (not this recipe with meat) you can halve the recommended pressure cooking time and achieve nearly the same result as using low pressure.
Ciao,
L
Thanks Laura!
I cooked this tonight. While the pork steaks were perfect, the cabbage was so overcooked that I only served the pork. I will need to try cooking the two separately next time as Laura suggested above.
Since the juice was so flavorful, I wonder if I should, instead of using the “Beer Braised Cabbage with Bacon” recipe, just cook the cabbage in the meat juice after I take out the pork steak. In other words, cook the pork steak following the recipe without the cabbage. Take the pork steaks out when done. Then put the cabbage into the pot with the juice from cooking the pork. Cook for 2-3 min. Would you suggest doing it this way?
Hi laura
Made this tonight, used boneless pork steaks, savoury cabbage and chicken stock cube! Put peeled and cut pieces of potatoes in steamer basket on top and followed directions. Meat tender, cabbage delicious, potatoes cooked but whole. Yet another winner of a recipe! Will try and get darker cabbage if possible as flavour will take a stringer cabbage.
Thanks Aura
Hi
I made this for lunch today. After browning the chops I added a sliced onion to the oil for a few minutes before adding the cabbage and a sliced corgette. I didn’t have fennel seeds (thoughI thought I had!) so added mixed herbs. Cooked for 15mins and it was delicious! Will make again and try it with fennel. Thanks!!
Recipe looks great, though I can’t sell fennel or caraway in my family; what herbs would you recommend to substitute?
Thank you
I was “that” kid ! Just never learned to like greens/cabbage/kale,any of that sort of thing. soooo, I was wondering if anyone had browned the chops, then just put the chops in a pressure cooker with water or broth and cooked them. How did they turn out? I’m always asked for recipes, but pork chops have stumped me and always turn out looking beautiful, but dry when I fry them.
Thanks everyone!
You might like to try the Swiss style pork chops in the kuhn Rikon cookbook p62
I have tried them and they turned out delicious
http://www.hippressurecooking.com/kuhn-rikon-pressure-cooker-manual-recipes/
Unless you are using a pressure frypan (I did) you may need to add some water as it suggests at the bottom.
This recipe looks delicious! I have an Instant Pot that is still fairly new to me (as is pressure cooking in general) so forgive my uneducated questions! With regard to this recipe, is “normal release” the same as “natural release”? Also, can you tell me with the instant pot, do I need more liquid than 2/4 cup? (I am nowhere near my manual right now but want to prep for dinner tonight!) Thank you so much for your help! I am enjoying learning so much from your website!
Normal Release is not the same as Natural Release – normal means open the valve on the lid. Here are details about pressure releases:
http://www.hippressurecooking.com/now-release-pressure/
Your Instant Pot requires 1 1/2 cups of liquid to reach pressure, you can just up the stock with that amount. Also, you can look at your manual anytime online here:
http://www.hippressurecooking.com/pressure-cooker-manual-library/
Welcome!
L
Laura, this was a pleasant surprise last night! It was sooooooo easy, and tasty. The pork loin chop wasn’t dried out, and the cabbage was out of this world! In the Instant Pot I used Manual mode with 6 minutes at High pressure. I never knew fennel seeds were so tasty on pork! Next time I’ll add some potatoes and carrots cut to 5-minute size (using your handy dandy chart).
Oops, I used just 3/4 cup in my 6-quart IP, and it was enough.
BTW, I never make the sauce, and we love this recipe! With almost no prep time, a quick stop at the grocery store puts dinner on the table pronto. I do normally add some petite potatoes and more-or-less whole carrots (so they don’t overcook very much) for a one-pot meal.
Turning this into a one pot meal is a great idea!
Ciao,
L
Would this work with lamb chops? It looks so yummy and easy, I’ll have to give it a go. Maybe cumin would marry better with lamb than fennel?
You can use lamb chops but the would almost be fully cooked just with the browning so I recommend pressure cooking lamb chops (and cabbage) for only a minute under pressure.
Ciao,
L
Can you make this ahead of time or will the cabbage be too soggy/nasty? Wanting to start on it now (1pm) for supper time
I made this for dinner last night and it was splendid! I used a Napa cabbage because that’s what I had on hand. Also, I used your technique for the “roasted” potatoes, which I browned first, then added them in a basket on top of the pork chops. The whole meal was perfect. LOVE the fennel seeds, and they get soft in the pressure cooker which was a surprise. I used chicken broth. Thank you for your recipes, they are wonderful. BTW I use an Instant Pot these days, instead of the stove top type. I love the way I don’t have to constantly watch it, much more forgiving than my other one!!!
I liked the recipe because it wasn’t complicated with simple ingredients. It came out good, the cabbage wasn’t mushy but I knew it wouldbe too bland for my taste so I added apple cider vinegar and more pepper and fennel then called for. If I hadn’t added the cider, I think it would’ve been terribly bland. I also added a sliced onion to the bottom before adding the cabbage. I browned both sides of the pork hops as well and used thick boneless chops. I wanted to add green Granny Smith apple but was worried it would get too mushy. I’m glad I tried it and we enjoyed but not enough to make again :-(
This recipe was great! I also added 1 big potato chopped into big chunks on top of the pork chops. I also seasoned the meat and the potatoes a lot because I find the pressure cooker makes the meat more bland. But every time I cook pork chops in the Instant Pot (I cooked for 6 minutes), it comes out a little tough. Should I just reduce the time by 1m at a time to see what works or is that unsafe?
So glad to read you enjoyed it madyuki, yes you can lower the pressure cooking time according to preference and chop-size. For example, a regular-sized chop would only need about 1-3 minutes. Also, make sure to cover the chops in a bit of the cooking liquid or cover with foil when they are fresh out of the pressure cooker – the juice inside them is super-heated and will evaporate faster than if you had regularly cooked the chops.
Ciao,
L
This recipe sounds amazing, but I am confused on your step 6. It reads: 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.
Could someone please elaborate or be more specific on the above step? What does high or minimum pressure cooker heat mean for an Instant Pot?
Tony, some older recipes on this website only have instructions for stove top pressure cookers to do specific things that your electric pressure cooker already does all by itself! I have updated this recipe to include instructions and separate cooking time for electric pressure cookers (like your instant pot). In short: just tap in 8 minutes pressure cooking time and go!
Ciao,
L