Main Dishesbluejeanchef
Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons
Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they don't toughen.
👥 4 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 10 min🔥 Cook: 7 min👤 The Blue Jean Chef, Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
flour1 tablespoonsalt2 teaspoons
2
Pre-heat the pressure cooker using the BROWN setting.
3
Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften – about ⏱️ 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
garlic (minced)1 cloveItalian seasoning1 teaspoonlemon (sliced)1
4
Pressure cook on HIGH for ⏱️ 4 minutes.
5
While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to ⏱️ 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.
butter (softened)1 tablespoonflour1 tablespoonsalt2 teaspoonsfreshly ground black pepper
Nutrition Facts
calories
493 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
2040 mg
protein Content
34 g
cholesterol Content
98 mg
carbohydrate Content
24 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...