Pork Chops & Cabbage (Pressure Cooker)

Pork Chops & Cabbage (Pressure Cooker)

Adapted from an internet recipe.
As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi) pressure for this. Follow the safety precautions for your model of pressure cooker.
5 from 1 vote
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 4 thick cut pork chops, ¾ inch thick, bone in
  • salt and pepper, as desired
  • fennel seeds, as desired
  • 1 head small cabbage, about 500 grams, (1 lb)
  • 1 tablespoon cooking oil
  • ¾ cup chicken stock, fresh or from powder
  • 1 tablespoon corn starch
  • 1 tablespoon water

Instructions
 

  • Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)
  • Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.
  • Lay each piece cut side down and cut into ¾ inch slices and separating some of the leaves. Set these aside.
  • Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.
  • Remove chops from the cooker to a plate. Repeat until all the chops are browned.
  • Place the cabbage into the cooker
  • Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  • Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  • When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  • When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  • Remove the chops to a serving dish with a large slotted spoon, leaving the liquid in the pot and cover chops with foil.
  • Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.
  • Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.
  • Pour the gravy over the chops and cabbage, serve and enjoy.

Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.
  1. Lee

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    The Real Person!

    Author Lee acts as a real person and verified as not a bot.
    Passed all tests against spam bots. Anti-Spam by CleanTalk.

    5 stars
    I made this on 26 June 2018 and it is absolutely delicious! I used 6 pork chops, and the time on pressure is perfect, tender and juicy chops, excellent cabbage, the fennel is a nice boost for the cabbage and chops. The gravy is excellent! Highly recommended. On my Go-To list now.

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