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One Pot Pork Chop

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 4 Thick Cut Pork Chops (800g-1kg total)
 1 Brown Onion
 2 Cloves of Garlic
 8 Medium Carrots
 800 g Potatos
 1 tbsp Olive Oil
 2 cups Chicken Stock
 Dried Thyme
 Cayenne Pepper
 2 tbsp Cornstarch
1

Slice the onions then cut the ends off of the carrots (peel if desired but not neccessary).

2

Peel the potatos and cut into large pieces (quarters for medium sized potatos).

3

Lay the pork chops out on a plate, lightly sprinkle with Cayenne Pepper and generously sprinkle with dried thyme. Flip the chops and repeat on the other side

4

Preheat your pressure cooker for use on the saute or sear function, add half the olive oil and begin lightly searing the pork chops - about a minute each side, so that they have some browning.
Reserve the seared chops (you can use the same plate here as we are about to cook the chops fully.)

5

Add the remaining oil to the pot with the onions and allow them to soften while stirring before adding the garlic. Continue sauteĆ­ng until fragrant, ensuring any browned bits at the bottom of the pot are scraped up for extra flavour.

6

Add in the diced potato as the first layer and then pour over the chicken stock - it should almost cover the potato layer.

7

Next layer in the carrots, resting on the potatoes above the liquid. Then, layer the seared chops on top of the carrots - arranging so there is minimal overlap.

8

Stop the sautee function and seal the pressure cooker lid. Set the cooker to 10minutes at full/high pressure with natural release.

9

Allow the cooker to come to pressure and complete the 10minute cooking cycle. Allow a further 10mins for natural release before switching to quick release of the remaining pressure.

10

Gently lift out the pork chops and carrots - they will be fall apart tender. Reserve, covered while you complete the remaining steps.

11

Strain the potatoes from the liquid, ensuring you retain 2 cups of the cooking broth. Put the broth back in the main cooking pot to thicken. (Set the cooker to the saute or reduce function)

12

Mix the cornstarch with a small amount of the hot broth to form a paste. Add a bit more broth to this paste until it's runny enough to whisk back in and assist with thickening into gravy. Continue Whisking as you add the runny paste and keep whisking until you notice the colour changes from cloudy and light to darker and a more clear-gel consistency.

13

Mash the reserved potato and serve alongside the carrots and pork chops. Top with the Gravy to your liking.

Nutrition Facts

0 servings

Serving size

Calculated with 850g Pork Chops (212g ea raw)

Amount per serving
Calories664
% Daily Value *
Total Fat 26g34%
Sodium 237mg11%
Total Carbohydrate 41g15%

Dietary Fiber 6.6g24%
Total Sugars 7.9g
Protein 66g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.