Classic Smothered Chops with Onions and Bacon

SERVES: 4

PRESSURE LEVEL: HIGH

RELEASE: NATURAL

TOTAL TIME: ABOUT 1¼ HOURS

TIME UNDER PRESSURE: 10 MINUTES

WHY THIS RECIPE WORKS The best smothered pork chops are fall-off-the-bone tender and covered with a deeply flavored caramelized onion gravy. A few tests proved that ¾-inch-thick blade-cut chops were crucial since they contain enough fat and connective tissue to keep the meat tender and moist. We started by cooking bacon in the pressure-cooker pot, and after setting the crisped pieces aside, we used some of the rendered fat to brown the chops and onions. Chicken broth plus flour gave us a gravy with the proper consistency, and garlic and thyme lent some depth. The gravy provided the moisture the chops needed to cook through under pressure, then we set the cooked chops aside, stirred some parsley into the sauce, and poured it over our chops. Topping it all off with the reserved bacon bits made a great smoky finish. See the Test Kitchen Tip and Troubleshooting that follows the recipe.

INGREDIENTS

6

slices bacon, cut into ½-inch pieces

4

(8- to 10-ounce) bone-in blade-cut pork chops, ¾ inch thick, trimmed

Salt and pepper

2

onions, halved and sliced thin

2

garlic cloves, minced

1

teaspoon minced fresh thyme or ¼ teaspoon dried

2

tablespoons all-purpose flour

1¾

cups low-sodium chicken broth

1

tablespoon minced fresh parsley

1. BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; reserve 3 tablespoons fat from pot.

2. Pat pork dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop; season with salt and pepper. Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking. Brown half of chops on both sides, 6 to 8 minutes; transfer to plate. Repeat with 1 tablespoon bacon fat and remaining chops.

3. Add remaining 1 tablespoon bacon fat and onions to now-empty pot and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in broth, smoothing out any lumps. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle chops with any accumulated juices into pot.

4. HIGH PRESSURE FOR 10 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure.

5. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

6. BEFORE SERVING: Transfer chops to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Bring sauce to simmer and cook until thickened, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Pour sauce over chops, sprinkle with bacon, and serve.