Apple and Maple Glazed Pork Chops recipe from 175 Best Multifunction Electric Pressure Cooker Recipes
4 boneless pork loin chops, about 1 inch (2.5 cm) thick * Kosher salt and freshly ground
black pepper * 1 tbsp vegetable oil (15 mL) * 1⁄2 cup ready-to-use
chicken broth (125 mL) * 1⁄2 cup apple cider vinegar (125 mL) * 1⁄2 tsp onion powder (2 mL) * 1⁄2 cup apple jelly (125 mL) * 3 tbsp pure maple syrup (45 mL) * 2 tbsp Dijon mustard (30 mL) * 1 tbsp soy sauce (15 mL)
1. Season pork with salt and pepper. Heat the pressure cooker on High/Sauté/Brown. Add oil and heat until shimmering. Add pork and cook, turning once, for 5 to 7 minutes or until browned. Using tongs, transfer pork to a plate. Cancel cooking and discard any remaining oil in cooker. 2. Add stock, vinegar and onion powder to the cooker, stirring well. Return pork and any accumulated juices to the cooker. Close and lock the lid. Cook on high pressure for 7 to 8 minutes. Quickly release the pressure. Check to make sure an instant-read thermometer inserted in the thickest part of a pork chop registers at least 160°F (71°C) for medium; if more cooking time is needed, reset to high pressure for 1 minute. Using tongs, transfer chops to a clean plate. Discard cooking liquid. 3. Add apple jelly, maple syrup, mustard and soy sauce to the cooker, stirring well. Heat the cooker on High/Sauté/Brown. Cook, stirring, for 3 to 5 minutes or until glaze is just bubbling and is a medium caramel color, and a rubber spatula just starts to make trails on the bottom of the pot. 4. Return chops and any accumulated juices to the cooker and turn to coat in glaze. 5. Transfer chops to a serving platter and pour the remaining glaze over top. Serve immediately.