15-30 min4 servingsAmerican

Italian-Style Braised Pork Chops

By Bruce Weinstein and Mark Scarbrough

4 servings

15-30 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 2 min

Cook Time: 28 min

Total Time: 15-30 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

1 cup chicken broth
2 tbsp balsamic vinegar
2 tsp thyme leaves, stemmed
¼ tsp fresh nutmeg, grated
1/4 tsp red pepper flakes
1/4 tsp table salt
4 cups frozen bell pepper strips
4 frozen center-cut boneless pork loin chops

This simple braise packs a lot of flavor into each bite, partly because of the way the chops thaw and release their flavor into the sauce. Note the unusual method of setting the chops in the sauce: standing up and leaning against each other, with space between their bottom edges. If you stack them up like bricks, the bottom chop can burn against the hot pot (it will cool the liquid down too far before it thaws and starts to cook) while the one on top can end up undercooked, even raw. Because of the way the bell pepper strips cook in the sauce, we do not recommend using fresh bell pepper for this recipe.

INSTRUCTIONS

In the Instant Pot®, stir together the broth, vinegar, thyme, nutmeg, red pepper flakes, and salt. Mix in the frozen pepper strips.
Stand the pork chops on their sides in the pot, leaning them against each other and the sides of the insert, with room between each for liquid and pepper strips (avoid stacking them). Lock the lid onto the pot.
Option 1: Max Pressure Cooker Press Pressure Cook on Max Pressure for 16 minutes with the Keep Warm setting off.
Option 2: All Pressure Cookers Press Meat/Stew, Pressure Cook, or Manual on High Pressure for 20 minutes with the Keep Warm setting off. Ensure the vent is closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Transfer the pork chops to serving plates and spoon some of the sauce and peppers over each. Enjoy!

Notes

Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• Drizzle the servings with extra-virgin olive oil and even a little more balsamic vinegar, particularly a syrupy aged balsamic.
• Add more pop to the sauce by stirring up to 1 teaspoon finely grated lemon zest and/or 1 bay leaf into the mixture with the pepper strips.
• Serve the pork chops on opened baked potatoes with the sauce ladled on top.Garnish each serving with a pat of butter.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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