My husband loves pork chops. I’m not a fan so I don’t cook them often.
He bought me a pretty necklace so tonight he’s getting pork chops 😉
Pressure Cooked Ancho-Cherry Pork Chops
- 4 Bone in Trimmed Pork Chops about 3/4 inch thick
- 2 TBLS Coconut Oil
- 6 Pieces Thick Cut Bacon
- 1/2 Cup Frozen Dark Sweet Cherries
- 1 Medium Pasilla Chili (Poblano)
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 1/4 Cup Fischer & Wieser Smokey Ancho Cherry Sauce
- Salt & Pepper
- Set the pressure cooker to “Brown” and add the coconut oil
- Seed and chop the chili into small pieces
- Using kitchen shears, cut the bacon into about 1″ chunks
- Add the bacon and chili to the pressure cooker
- With the lid open, let the bacon brown and the chili soften (about 8 minutes)
- Add the frozen cherries and stir until they defrost
- Stir in the apple cider vinegar and water
- Sprinkle both sides of the pork chops with salt and pepper
- Brush both sides of the pork chops with he Ancho-Cherry Sauce
- Layer the pork chops into the pressure cooker then close and lock lid
- Set machine to high
- When pressure cooker reaches temperature, cook for 10 minutes
- Unplug machine and immediately release the pressure with manual release button
To serve: Put a scoop of rice or quinoa in the center of the plate. Pile some of the drained Braised Red Cabbage (yesterday’s recipe) on top of the rice/quinoa then place a pork chop on top of the cabbage. Spoon some of the cooking juices, cherries, chilies and bacon onto the pork chop and serve immediately.
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