Pressure Cooker Pork Loin Chop in HK Onion Sauce 港式洋葱豬扒

• Gluten free

• Meat

  • 4 Pork loin chops, boneless

• Produce

  • 1 Onion, small

• Canned Goods

  • 180 ml Chicken stock, unsalted homemade

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Soy sauce, light

• Baking & Spices

  • 1 1/2 tbsp Cornstarch mixed with
  • 1 Kosher salt
  • 1/4 tsp Salt
  • 1 1/2 tsp Sugar
  • 1/4 tsp White pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/4 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on pressurecookrecipes.com

Description

Ingredients

• 4 boneless pork loin chops (1.25 inches thick)
• 1 small onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar + 1 tablespoon Worcestershire sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 180 ml unsalted homemade chicken stock
• 1 ½ tablespoon cornstarch mixed with 2 tablespoons water
• kosher salt
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• ¼ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil

Directions

• Tenderize the Pork Loin Chops: Use the backend of a heavy knife and pound both sides of the pork loin chops to tenderize the meat.
• Marinate the Pork Loin Chops: Marinate the tenderized pork loin chops for 20 minutes with ½ teaspoon of sugar, ¼ teaspoon of salt, ¼ teaspoon of sesame oil, ¼ teaspoon ground white pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine.
• Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you place the pork loin chops into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork loin chops from sticking to the pot.
• Sauté the Pork Loin Chops: Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the marinated pork loin chops into the pot, then let it brown for roughly 1 – 1.5 minutes on each side (don’t need to keep flipping). Do not let it burn. Remove and set aside.
• Sauté the Onions: Add in the sliced onions. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften.
• Deglaze: Add in 1 tablespoon of balsamic vinegar and partially deglaze the bottom of the pot with a wooden spoon.
• Create the HK Onion Sauce: Add in 180 ml of unsalted chicken stock, 1 tablespoon of Worcestershire sauce, 1 tablespoon of light soy sauce, 1 teaspoon of sugar. Mix well and fully deglaze. Taste the seasoning and adjust with kosher salt if necessary.
• Pressure Cook the Pork Loin Chops: Place the pork loin chops with all the meat juice into the pot. Close lid and pressure cook at High Pressure for 1 minute (Electric & Stovetop Pressure Cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid.
• Taste & Thicken the HK Onion Sauce: Remove the pork loin chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning and add more salt if desired. Mix the cornstarch with water and mix it into the onion sauce one third at a time until desired thickness.
• Serve: Drizzle the onion sauce over the pork loin chops and serve immediately!