Cookting time: 10 minutes
Total preparation time: 60 minutes
Type of pressure cooker: Stovetop or electric
- 4 bone-in, blade-cut pork chops
- 6 slices of bacon, cut into small pieces
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- Salt and pepper
- ¼ tsp dried thyme
- 1 tbsp parsley, minced
- Cook the bacon. In the cooker over medium-high heat, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel-lined plate. Leave 3 tablespoons of bacon fat in the cooker.
- Brown the pork chops. Cut slits a few inches apart through the outer layer of fat on the pork chops to prevent curling up when browning. Season with salt and pepper and brown the chops on both sides in the cooker. Then set the pork chops aside.
- Deglaze the cooker. Add one tablespoon of bacon fat to the cooker and sauté the onions until softened and lightly brown. Add garlic and thyme and cook for 30 seconds. Add flour and cook for another minute. Finally, add the broth and scrape off any browned bits off the bottom. Place the pork chops back into the pot.
- Wait 10 minutes. Lock the lid of the cooker and bring the pot to high pressure. Then reduce it to medium-low and cook for 10 minutes. Remove the pot from the heat and let the pressure release naturally for 15 minutes. Use the quick release function of your cooker to release any remaining pressure. If using an electric pressure cooker, make sure you let the pressure release for 15 minutes after cooking and not let the cooker switch to the warm setting.
- Enjoy. Before serving, let the chops rest on a plate and loosely wrap a piece of aluminum foil over it. Meanwhile, bring the sauce to a simmer and reduce for 5 minutes. Add in parsley and salt and pepper as needed. Then pour the sauce over the chops, sprinkle on the bacon, and serve.