FEWER THAN 10 INGREDIENTS / QUICK RELEASE / CAN BE GLUTEN-FREE / FREEZES WELL
Road Map: Braised Pork Chops
4 servings
Although boneless center-cut pork loin chops need extra care in the pot to stay juicy, those with the bone attached have some natural protection, as well as more fat and cartilage. All of this guarantees a better meal. Pay careful attention here to the size of the chops: These are substantial cuts. (The thin ones cook in just a few minutes on the stovetop anyway.)
2 tablespoons solid or liquid fat
Choose from butter, lard, schmaltz, duck fat, or goose fat; or vegetable, corn, canola, safflower, olive, avocado, or any nut oil—or choose a 50/50 combo of a solid and a liquid fat.
Four 10- to 12-ounce bone-in pork loin chops
½ teaspoon table salt
½ teaspoon ground black pepper
2 cups chopped quick-cooking vegetables
Choose at least two from carrots, celery, frozen artichoke heart quarters (do not thaw), leeks (white and pale green parts only, well washed), brown or white button mushrooms, onions (of any sort), shallots, shelled edamame (if frozen, do not thaw), shelled peas (if frozen, do not thaw), stemmed and cored bell pepper, trimmed scallions, trimmed fennel, yellow summer squash, and/or zucchini.
2 tablespoons minced fresh herbs
Choose one or two from marjoram, parsley, oregano, rosemary, sage, savory, and/or thyme.
Up to 1 teaspoon dried spices (optional)
Choose one or two from decorticated cardamom seeds, grated nutmeg, ground allspice, ground cardamom, ground coriander, ground cinnamon, ground fenugreek, and/or ground mace.
1½ cups liquid
Choose a broth of any sort, or a combination of broth and white wine, dry vermouth, or dry sherry—most likely in a ratio of 1 cup broth and ½ cup wine or perhaps in a ratio of 1 ¼ cups broth and ¼ cup wine for a more savory dish.
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 20 minutes
If necessary, press: START
2. Melt the fat or warm the oil in a 6- or 8-quart cooker. Season the pork chops with salt and pepper, then put two in the cooker. Brown well on both sides, turning a couple of times, about 6 minutes. Transfer the chops to a nearby bowl and brown the other two in the same way before transferring them to the bowl.
3. Add the chopped vegetable and cook, stirring often, until a little softened, about 3 minutes. Stir in the herbs and spices (if using) until aromatic, just a few seconds. Pour in the liquid and scrape up any browned bits on the pot’s bottom.
4. Turn off the SAUTÉ function and nestle the pork chops into the sauce, overlapping them as necessary. Pour any juice from their bowl on top and lock the lid onto the cooker.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 9 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 12 minutes with the KEEP WARM setting off
If necessary, press: START
6. Use the quick-release method to return the pot’s pressure to normal. Unlatch the lid and open the pot. Transfer the pork chops to serving plates or bowls; ladle the sauce on top.