Most stir-fry dishes are the same: chicken or beef. I like to have another option in my pocket because well… sometimes you get tired of chicken and beef. Or, pork chops go on sale and you want to do something else to them other than fry them up in apples and rosemary. Which happens 99% of the time.
This is another recipe from the super cool book The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough. **I include the recipe for pressure cooker AND stove top**
Even without a pressure cooker…. this $15 book has 500 recipes on a lot of different flavor profiles like Asian style pork, tomato-chile pork chops and rice, turkey breast with mushroom gravy, turkey breast with prosecco and fennel, etc. etc. I’m not sure the pressure cooker really saved any time on this dish. But it was fun to try and the pork chops did not dry out as they sometimes can do when cooked on the stove top.
- 1 and ½ Tb. toasted sesame oil
- 4 - ½" thick pork chops (bone in or boneless worked for me)
- 6 medium scallions (or ½ yellow onion in a pinch)
- 1 tsp. minced or pressed garlic
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 Tb. dark or light brown sugar
- 1 Tb. rice vinegar
- 4 cups broccoli florets (frozen works as well, but try thawing first)
- Pressure Cooker: Hit "brown" or "saute" on the pressure cooker and heat the oil. Brown the pork chops slightly. Add the onion and garlic. Cook 1 minute.
- Add the broth, soy sauce, brown sugar and vinegar. Cook 10 minutes on high pressure.
- Bring the pressure back down quickly with the valve/quick release.
- Add the broccoli. Put the lid back on and allow the broccoli to cook for about 5 minutes. Closer to 8-10 minutes for frozen.
- Serve meat with broccoli and sauce at the bottom of the pot.
- For Stove top: Take a large wok or pan and heat the oil over medium to medium-high heat. Brown the pork chops slightly. Add the onion and garlic. Cook 1 minute.
- Add remaining ingredients EXCEPT broccoli. Stir that around. Bring to a boil. Turn the heat down to medium/medium low, simmer and cover for 5 minutes. The pork chops will be done and should be 140 degrees internally.
- Add broccoli and put the cover back on the pan. Cook 5 minutes longer.
- Optional: serve with soy sauce.
If you don't realize the pork chops are finished so quickly, then simply microwave the broccoli and add to the sauce/pork chops. Mine finished so fast that the pot was now on warm instead of hot - not hot enough to cook the broccoli. So, I had to cook the broccoli in the microwave.
As a side, I cooked brown rice in the pressure cooker before the pork chops. 22 minutes on high pressure with 1 cup brown rice and 1 and ⅛ cups water. The rice was kept warm in the oven.
Recipe from The Great Big Pressure Cookbook