Balsamic Reduction

Pork Chops with Sour Cherries Balsamic Vinegar and Port Pressure Cooker

Pork Chops With Sour Cherries Balsamic Vinegar And Port Pressure Cooker

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 7 minutes at HIGH pressure

• 2/3 cup dried tart cherries
• 1/3 cup Port wine
• 4 (8-ounce) bone-in pork loin or rib chops, ¾ to 1 inch thick
• sea salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 medium shallots, chopped (about 1/3 cup)
• 2/3 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon cold unsalted butter

Method

1. Place the cherries in a small microwave-safe bowl and add the Port
2. Heat in the microwave for a few minutes
3. Set aside to plump
4. Lightly season the chops with salt and pepper
5. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
6. Brown the chops in batches on both sides
7. Use tongs to transfer the browned chops to a plate
8. Add the shallots to the pot; stir for a minute
9. Add the broth and vinegar
10. Bring to a boil, scraping up any browned bits from the bottom of the pot
11. Return the chops and any accumulated juice to the pot, overlapping them to fit
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 7 minutes
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Transfer the chops to a platter and tent with aluminum foil
21. Stir the cherries and Port into the liquid in the pot
22. Bring to a boil for 2 minutes
23. Swirl in the butter until fully incorporated
24. Serve the chops immediately, with the sauce spooned over