Asian-Style Pork Chops and Broccoli
: Mary Ellen P. Riley / Whisk Together
Ingredients
- 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)
Instructions
- 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.
Notes
Add a pinch of red pepper flakes to increase the heat.
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
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
Recipe by Whisk Together at https://www.whisktogether.com/2016/01/19/asian-style-pork-chops-and-broccoli/