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Pressure Cooker Apple Cider Pork Chops

Pressure Cooker Apple Cider Pork Chops prepared dish

Boneless pork chops cook quickly in an apple cider pan sauce with onions, dijon mustard, and thyme. The pressure cooker keeps the pork juicy while creating a savory-sweet sauce that is finished with a small knob of butter.

This recipe is american style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include unsalted butter, boneless pork loin chops, yellow onion, olive oil.
  • Follow all 16 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp unsalted butter (cold)
  • 4 pieces boneless pork loin chops (1-inch thick, about 6 oz each)
  • 1 medium yellow onion (thinly sliced)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tbsp cornstarch
  • 1 tbsp fresh parsley (chopped)
  • 1 medium gala apple (cored and sliced into 1/2-inch wedges)
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 cup apple cider
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 cup low-sodium chicken broth
  • 2 cloves garlic (minced)
  • 1 tbsp water (cold)
  • 2 tsp fresh thyme (chopped)

Instructions

  1. Pat the 4 boneless pork loin chops dry with paper towels on a rimmed baking sheet, keeping the raw pork separate from the apple, parsley, and other ready-to-eat ingredients.
  2. Season both sides of the pork chops evenly with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper, then wash your hands, cutting board, and any surfaces that touched raw pork with hot soapy water.
  3. Set a 6-quart electric pressure cooker to sauté on high heat, add 1 tbsp olive oil, and heat until the oil shimmers, about 2 minutes.
  4. Add 2 pork chops to the pressure cooker in a single layer and sear until browned on the first side, 2 minutes; turn with tongs and sear the second side for 1 minute, then transfer them to a clean plate and repeat with the remaining 2 pork chops.
  5. Add 1 thinly sliced medium yellow onion to the hot pressure cooker and cook on sauté high, stirring with a wooden spoon, until the onion begins to soften and lightly brown at the edges, 3 to 4 minutes.
  6. Add 2 minced garlic cloves and cook on sauté high, stirring constantly, until fragrant but not browned, about 30 seconds.
  7. Pour in 1 cup apple cider and 0.5 cup low-sodium chicken broth, then scrape the bottom of the pot with the wooden spoon for 1 minute until all browned bits are loosened and the liquid is simmering.
  8. Stir in 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 2 tsp chopped fresh thyme until the mustard dissolves into the liquid, about 30 seconds.
  9. Return the pork chops and any accumulated juices to the pressure cooker in an even layer, scatter 1 sliced Gala apple over the top, lock the lid, and set the valve to sealing.
  10. Cook on high pressure for 3 minutes, then let the pressure release naturally for 8 minutes before carefully turning the valve to venting to release any remaining steam.
  11. Open the lid away from your face, transfer the pork chops to a clean plate with tongs, and check the thickest chop with an instant-read thermometer; it must read at least 145°F (63°C) for safe doneness before resting.
  12. Tent the pork chops loosely with foil and let them rest for 3 minutes while you finish the sauce so the juices redistribute and the internal temperature remains safe.
  13. Set the pressure cooker to sauté on high heat and simmer the apple-onion liquid uncovered for 3 to 4 minutes, stirring occasionally, until the apple slices are tender and the sauce smells concentrated.
  14. Whisk 1 tbsp cornstarch with 1 tbsp cold water in a small bowl, stir the slurry into the simmering sauce, and cook for 1 to 2 minutes until the sauce thickens enough to lightly coat the back of a spoon.
  15. Turn off the pressure cooker, stir in 1 tbsp cold unsalted butter until glossy, then taste the sauce and adjust only if needed.
  16. Spoon the apple cider sauce and apples over the rested pork chops on a platter, sprinkle with 1 tbsp chopped fresh parsley, and serve hot.

Nutrition (per serving)

  • Calories: 338
  • Protein: 39 g
  • Fat: 14 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Sugar: 12 g
  • Sodium: 754 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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