Instant Pot Pork Chop Marsala Recipes

INSTANT POT® PORK CHOPS

Steps:

• Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

PORK MARSALA WITH MUSHROOMS

Steps:

• Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
• Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
• Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
• Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
• Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
• Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
• Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
• Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

INSTANT POT PORK CHOP MARSALA

Steps:

• Dredge the Pork Chops 1. Prepare the flour mixture: In a clean dry bowl add all the ingredients mentioned above in the For Dredging the Pork Chops section and whisk with a fork to mix well. 2. Dredge the pork chops: Pat the pork chops both sides with the help of a paper towel and set them aside on a plate. Now, take a single pork chop and coat it both sides with the dry flour mixture. Shake off tthe excss coating and keep them on a dry plate. Repeat the process until yu are done dredging all the pork chops. Sear the Pork Chops 1. Set the Instant Pot: Set the Instant Pot on SAUTE function and set it on HIGH heat setting. 2, Sear the pork chops: Add oil & when the oil becomes moderately hot gently release the dredged pork chops and sear them bot sides until the chops turn golden brown. Set them aside. Pressure Cook Pork Chops Marsala 1. Saute the aromatics: Use the same pot and the same settings. Add Butter. Gently release the chopped shallots and garlic and saute them until the shallots turn soft. 2. De-glaze Pot: Pour the Marsala wine and stir briskly, de-glaze the pot scraping the sides and the bottom of the pot with the help of a spatula. Allow the alcohol to evaporate a bit. Now add the chicken stock and de-glaze the pot really well following the same technique. There should not be any stuck food particles. This will help jprevent the BURN error. 3. Pressure Cook Pork Chops: CANCEL the SAUTE function. Pressure cook Pork Chops Marsala. Now, throw in the sliced mushrooms and layer them in a single layer. DO NOT stir or mix. Lay the seared pork chops on top of the mushrooms in a single layer. DO NOT mix or stir. Close the lid, seal the valve and PRESSURE COOK on HIGH for 10 minutes. 4. Natural Pressure Release: Once the pressure cooking cycle is over, wait for Natural Pressure Release (NPR) for 10 minutes. Then, release the rest of the pressure manually by moving thevalve from the sealing to the venting position. Open the lid carefully. Prepare the creamy Marsala Sauce 1. Fish out the pork chops: Fish out the Pressure cooked pork chops onto a dry plate. We'll be making the creamy marsala sauce now. 2. Prepare the Thickener: Now warm up the heavy whipping cream for a few seconds in the microwave oven. Add 1.5 tablespoons flour into the cream - use the left over flour mixture that we used for dredging the pork chops. Whisk the flour really well into the cream so that there are absolutely no lumps. 3. Make the creamy marsala sauce: Now, add the cream flour mixture into the pot and stir to mix well. Hit back the SAUTE mode and set it on the LOW heat setting. Simmer the sauce until it thickens to your preferred consistency. 4. Pork Chops in the Sauce: Add back the pressure cooked pork chops into the creamy sauce and simmer for just 1 minute. Serve hot and garnish with chopped fresh parsley,

PORK MARSALA

Steps:

• Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
• Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
• Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

PORK CHOPS MARSALA

Steps:

• Heat a large nonstick skillet over medium-high heat. Place a 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
• Add shallots, garlic, and mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. flour and thyme to pan and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
• Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
• Serve with mashed potatoes. Garnish with thyme sprigs, if desired.