Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Ingredients

This recipe yields 4 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain the same. Please note that scaling the recipe may not always work perfectly.

• 4 bone-in pork chops, 3/4-inch thick
• Salt and ground black pepper to taste
• ¼ cup butter, divided
• 1 onion, chopped
• 1 cup baby carrots (optional, or more to taste)
• 1 cup vegetable broth
• 3 tablespoons Worcestershire sauce
• 4 whole russet potatoes (or more to taste)

Directions

Follow these simple steps to prepare the dish:

1. Prepare the ingredients: Gather all your ingredients and have them ready for cooking.
2. Season the pork chops: Sprinkle the pork chops with salt and black pepper to taste.
3. Brown the pork chops: Melt 2 tablespoons of butter in a pressure cooker over medium-high heat. Working in batches, cook the pork chops in the hot butter for about 3 to 5 minutes per side until browned. Once browned, transfer the pork chops to a plate and set aside.
4. Sauté onions and carrots: Add the remaining 2 tablespoons of butter to the pressure cooker. Sauté the chopped onion and carrots in the butter for about 2 minutes, or until fragrant.
5. Add liquids: Pour in the vegetable broth and Worcestershire sauce. Stir to combine the ingredients.
6. Return pork chops: Place the browned pork chops back into the pressure cooker pot, ensuring they are submerged in the broth mixture.
7. Steam the potatoes: Set a steamer basket on top of the pork chops and place the whole russet potatoes in the basket.
8. Pressure cook: Close and lock the lid of the pressure cooker. Set the cooker to high pressure according to the manufacturer̢۪s instructions and set the timer for 13 minutes. Allow 10 to 15 minutes for the pressure to build up.
9. Release pressure: Once cooking time is complete, release the pressure using the natural-release method, which may take 10 to 40 minutes.
10. Finish the dish: Unlock the lid and remove it carefully. Slice the potatoes along their tops, then serve them alongside the pork chops and carrots.

Recipe Tip

If you don̢۪t have Worcestershire sauce, you can substitute it with steak sauce. You can also use chicken broth in place of vegetable broth for a different flavor profile.

Nutrition Facts (per serving)

• Calories: 574
• Total Fat: 22g (28% Daily Value)
• Saturated Fat: 11g (57% Daily Value)
• Cholesterol: 101mg (34% Daily Value)
• Sodium: 404mg (18% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 7g
• Protein: 35g (69% Daily Value)
• Vitamin C: 21mg (23% Daily Value)
• Calcium: 81mg (6% Daily Value)
• Iron: 5mg (25% Daily Value)
• Potassium: 1807mg (38% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-4639/pressure-cooker-bone-in-pork-chops,-baked-potatoes,-and-carrots-recipe