Archive for pork

Instant Pot Pork Chops in Mushroom Sauce

This is an all time favorite for my family. I make it at least twice a month. We usually serve it over a bed of macaroni pasta. But it does also go nicely with mashed potatoes. The mushroom sauce is perfection.

Ingredients:

  • 6 boneless pork loin chops (I like the thick ones and I trim the fat off them)
  • 10oz package of mushrooms (doesn’t matter what kind, white or brown), sliced
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 1 small shallot, diced (if you don’t have it, you can easily substitute by picking a larger yellow onion for above instead)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • a splash of sherry cooking wine
  • salt and ground black pepper

Directions:

  1. I usually tenderize the pork chops using the back end of a knife in an X pattern. Or you can use a meat tenderizer. Don’t go crazy and overpound them. Just gently tenderize the pork chops.
  2. Turn the Instant Pot on. Put the olive oil in. Select Sauté option. Season the pork chops with salt and pepper on both sides. Cook for 1-2 mins per side. It does NOT need to be fully cooked. Just lightly browned on both sides. Take the pork chops out when they’re lightly browned on both sides. Leave them on a plate.
  3. Put sliced mushrooms in. Sauté for 5 minutes or until they have softened. Season a little with salt and pepper. Put in the diced onion, minced garlic and diced shallots in. Sauté for 2 minutes.
  4. Mix one cup of chicken broth with two tablespoons of soy sauce. Set it aside.
  5. Pour a very little amount (like a splash) of sherry cooking wine in the Instant Pot. It will help release the stuck on brown bits on the bottom. Scrape them off while the wine is cooking.
  6. Then put pork chops back in the IP. There will be some meat juice left on the plate. Pour that back into the IP.
  7. Pour in the chicken broth + soy sauce mixture.
  8. Close the lid. Set the valve to sealing. Set it to high manual pressure for 1 minute.
  9. When the Instant Pot is done cooking and shows 0:00. Leave it alone for another ten minutes so it can naturally release. You can open the lid after this ten minutes.
  10. Remove pork chops and place them in a casserole dish. Select sauté. Add in heavy cream. Stir well. Mix cornstarch and water in a small bowl. Add this mixture to the IP. Mix well. It’ll thicken up after few minutes in the IP. Turn the Instant Pot off and pour the sauce over the pork chops in a casserole dish.

Enjoy!

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Instant Pot Baby Back Ribs

The meat is so tender, fall off the bones easily and finger lickin’ good!! It doesn’t take a lot of prep time.

Ingredients:

  • 1 package of baby back ribs (I used Smithfield’s extra meat baby back pork ribs roughly 2.5 lbs)
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
    1 cup water
    1/2 cup apple cider vinegar

Directions:

  1. Remove fat lining off one side of the ribs if it’s there.
  2. Mix brown sugar, chili powder, dried parsley, salt, pepper, cumin, garlic powder and onion powder in a small bowl.
  3. Rub the spice mixture all over the ribs on both sides.
  4. Place the ribs in your Instant Pot standing on their sides. Make sure you use the rack that came with your Instant Pot. You don’t want the ribs to soak in liquid. (See picture below).
  5. Pour in water and apple cider vinegar. Make sure you don’t get the spice rub wet.
  6. Close the lid and lock it. Make sure the valve is set to sealing. Press the Meat button and set it for 25 minutes.
  7. Let the pressure naturally release for 10 minutes (after cooking, it’ll say L0:00 then count up). When it says L0:10 you can switch the valve to venting to release the remaining pressure inside.
  8. Carefully remove the ribs and place it on a foil-lined baking sheet. Brush on your favorite BBQ sauce and pop it under the broiler for 5 minutes.

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Instant Pot Carnitas

The pork is fall apart tender and this is seriously the best recipe ever for carnitas.

Ingredients:

  • Between 5 to 6 lb pork butt shoulder roast, trim off the bottom fat
  • 1 1/2 tablespoon salt
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon black ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup orange juice
  • 1 large onion, coarsely chopped
  • 6 or more garlic cloves, minced

Directions:

  1. Cut pork roast into large 2 inch cubes. Trim as much fat off if you can.
  2. Mix all the spices together in a bowl (salt, oregano, cumin, black pepper, chili powder and paprika)
  3. Add in the pork cubes to the spice mix. Make sure the cubes are evenly coated with the spices.
  4. Pour in olive oil and mix well. Transfer to Instant Pot.
  5. Add in chopped onions and minced garlic. Pour in the orange juice.
  6. Lock the lid. Set the Instant Pot to high pressure for 47 minutes.
  7. Let it naturally release pressure and when it will allow you open the lid. Take the pork cubes out and shred them with a fork.

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Instant Pot Bolognese Sauce

I love this recipe because it’s a time saver. Traditional Bolognese sauce takes HOURS to make on the stove but with the Instant Pot, it’s ready under a hour.

It’s also my understanding that traditionally Bolognese Sauce is made with half beef and half pork. Feel free to substitute with whatever you feel like using or going with one type than using both. For this recipe, I used ground beef and ground pork.

Whenever I make this, we use half of the sauce for dinner then freeze rest in pints. They freeze well for future use.

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 to 5 cloves of garlic, minced
  • 2 celery stalks, diced
  • 1 carrot, peeled and grated
  • 1 1/2 teaspoons salt
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 (28-oz) can whole San Marzano tomatoes with their liquid (I personally use the Cento brand)
  • 1/2 cup dry red wine (or cooking red wine)
  • 1/4 cup tomato paste (which is roughly half a can of tomato paste)
  • 2 bay leaves
  • 1/2 teaspoon ground black pepper

Directions:

  1. Select Sauté setting on the Instant Pot and heat the olive oil.
  2. Add in onion, garlic, celery, carrot, and salt and sauté for approximately 5 minutes or until the onion has softened and is translucent.
  3. Add in ground beef and ground pork. Break it all up with a spoon. Cook it for approximately 10 minutes or until cooked through and no traces of pink remain.
  4. Add in tomatoes and their liquid. Crush the tomatoes with your hands as you add them to the Instant Pot.
  5. Stir in the red wine, tomato paste, bay leaves and ground black pepper.
  6. Secure the lid. Select Meat/Stew setting and set it for 35 minutes at high pressure. Make sure your valve is set to sealing.
  7. When the timer goes off, you have two choices. You can either switch the valve to venting or you can leave it on sealing and let it pressure release naturally.

I serve it over pasta and sprinkle with freshly grated Parmesan cheese.

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Russian Porcupine Meatballs

This is one of my favorite comfort foods. The sauce that goes with this is to die for. They’re called porcupine meatballs (тетфтели ежики – tefteli ezhiki) because of the rice that is in them. They stick out like quills sometimes.

We tend to have the meatballs and the sauce over macaroni. My family soaks up the remaining sauce on the plate with a piece of bread because it is that scrumptious!

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Ranch Pork Chops and Potatoes Sheet Pan Dinner

I loved how easy this was to make. Bonus points for it being a sheet pan dinner. Throw everything into a foil covered sheet pan and baking it is like the perfect dinner solution to a busy weeknight!

Ingredients:
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Amazing Pork Tenderloin (Crockpot)

porktenderloin This is really simple and easy to make. Just throw the ingredients in the crockpot and I promise you – it makes the most divine au jus sauce! Read the rest of this entry »

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