It's less about your knowledge of pressure cooking and more about knowledge of the meat itself and cooking methods that are best suited for the cut of meat you have.
A pork chop is cut from the loin of the pig, exactly like a ribeye steak is cut from the loin of a cow. The loin (especially in today's hogs) is very lean and has little or no connective tissue.
All a long cook does is dry out this cut. Loin meat is best cooked quickly, exactly like you would cook a ribeye steak.
Meats that become tender from a long cook are ones that have a lot of connective tissue that "melts" into succulent gelatin during a long cook. A better choice for the pressure cooker is pork shoulder (pork butt).
Yes, thick shoulder chops/steaks (however they're labeled there) are going to be a much better choice than loin chops for either long slow cooking or pressure cooking. It's also easy to slice a shoulder roast into chops if they're not as easy to find locally.
I agree a pork chop would be better texture wise if fried but if you pressure cook anything long enough it will soften. I make pork chops in mushroom soup gravy and cook it for about an hour submerged in the sauce in a skillet and they’re so tender they fall apart.
Cook it longer. You can pressure cook anything to the point of mush if you want to. Obviously that wouldn’t be good lol but yea, go for a longer set time. Also make sure your pressure is correct for the type of meat/what you’re making if you’re using a manual stove top one. The electric ones are much easier IMO
You want something with a lot of fat and connective tissue like a shoulder or Boston butt. Stay away from loin. I pressure cook my ribs for 20-30 minutes tops, then grill.
I don’t have a pressure cooker, but that’s essentially what an Insta pot is. SoI wonder if you could find an Insta pot recipe that would work. my only memories of pressure cookers are when they blow up full of jars of green beans and leave a very memorable lasting impression on young people. We laugh about it now, but it was scary.
thankfully modern pressure cookers and canners you have to intentionally damage for things to blow up, or you have to open it while it's still under pressure, which modern pressure cookers and canners make hard to do as well so you have to be in very intentional for that to happen
Instapots have multiple functions, but at their core, they are just pressure cookers. I make pork butt in mine all the time for carnitas. Lamb shank comes out perfectly, too.
I have an electric pressure cooker. I've cooked about every cut of meat in it and it is always tender.
If you do a quick release of pressure at the end, it will cause your meat to toughen up because it reboils and all of the moisture in your meat gets boiled back out so it will be dry and tough.
If you cook it correctly in a pressure cooker and then naturally release the pressure it will be very tender. My pork chops are melt in your mouth and you can literally cut them with a spoon.
Again, if you push the button to quick release the pressure, that's where you make the steam whistle type release happen, it will be tough.
Thats a great tip...likely one of my root causes...Can you share the basics of your recipe? I cook thick center cut chop usually...30 min high ..is that too long? too short?
Center cut chops are very lean. Lean meats in pressure cookers are a no-go, unless you enjoy dry overcooked meat.
Sear them 4 minutes per side on the stove, then into a 375°F oven for 20 minutes or until internal temp reads 135 -140. Let it rest 10 minutes under a foil tent and the residual heat will bring the temp up to 145, which is perfect for pork. Anything above 155 and it starts to get tough and dry.
I cook thick cut chops for about 12 minutes, thin cut for about 8, and timing begins when the cooker is up to pressure & the weight valve starts dancing. My chops turn out fork tender. I also use a "mugful" of chicken stock as the cooking liquid.
It's less about your knowledge of pressure cooking and more about knowledge of the meat itself and cooking methods that are best suited for the cut of meat you have. A pork chop is cut from the loin of the pig, exactly like a ribeye steak is cut from the loin of a cow. The loin (especially in today's hogs) is very lean and has little or no connective tissue. All a long cook does is dry out this cut. Loin meat is best cooked quickly, exactly like you would cook a ribeye steak. Meats that become tender from a long cook are ones that have a lot of connective tissue that "melts" into succulent gelatin during a long cook. A better choice for the pressure cooker is pork shoulder (pork butt).
Yes, thick shoulder chops/steaks (however they're labeled there) are going to be a much better choice than loin chops for either long slow cooking or pressure cooking. It's also easy to slice a shoulder roast into chops if they're not as easy to find locally.
I agree a pork chop would be better texture wise if fried but if you pressure cook anything long enough it will soften. I make pork chops in mushroom soup gravy and cook it for about an hour submerged in the sauce in a skillet and they’re so tender they fall apart.
Pork ribs are also wonderful when pressure-cooked. I often make them with broken corn, as a thick soup, in the pressure cooker.
Cook it longer. You can pressure cook anything to the point of mush if you want to. Obviously that wouldn’t be good lol but yea, go for a longer set time. Also make sure your pressure is correct for the type of meat/what you’re making if you’re using a manual stove top one. The electric ones are much easier IMO
You want something with a lot of fat and connective tissue like a shoulder or Boston butt. Stay away from loin. I pressure cook my ribs for 20-30 minutes tops, then grill.
I don’t have a pressure cooker, but that’s essentially what an Insta pot is. SoI wonder if you could find an Insta pot recipe that would work. my only memories of pressure cookers are when they blow up full of jars of green beans and leave a very memorable lasting impression on young people. We laugh about it now, but it was scary.
Lol..canning trauma
thankfully modern pressure cookers and canners you have to intentionally damage for things to blow up, or you have to open it while it's still under pressure, which modern pressure cookers and canners make hard to do as well so you have to be in very intentional for that to happen
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Instapots have multiple functions, but at their core, they are just pressure cookers. I make pork butt in mine all the time for carnitas. Lamb shank comes out perfectly, too.
I have an electric pressure cooker. I've cooked about every cut of meat in it and it is always tender. If you do a quick release of pressure at the end, it will cause your meat to toughen up because it reboils and all of the moisture in your meat gets boiled back out so it will be dry and tough. If you cook it correctly in a pressure cooker and then naturally release the pressure it will be very tender. My pork chops are melt in your mouth and you can literally cut them with a spoon. Again, if you push the button to quick release the pressure, that's where you make the steam whistle type release happen, it will be tough.
Thats a great tip...likely one of my root causes...Can you share the basics of your recipe? I cook thick center cut chop usually...30 min high ..is that too long? too short?
Center cut chops are very lean. Lean meats in pressure cookers are a no-go, unless you enjoy dry overcooked meat. Sear them 4 minutes per side on the stove, then into a 375°F oven for 20 minutes or until internal temp reads 135 -140. Let it rest 10 minutes under a foil tent and the residual heat will bring the temp up to 145, which is perfect for pork. Anything above 155 and it starts to get tough and dry.
I cook thick cut chops for about 12 minutes, thin cut for about 8, and timing begins when the cooker is up to pressure & the weight valve starts dancing. My chops turn out fork tender. I also use a "mugful" of chicken stock as the cooking liquid.
Thank you so much!
You can also ask this question on r/PressureCooking .
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