Servings: 8
Ingredients
- 4 4oz boneless pork chops
- 1/3 cup brown sugar
- 1/4 tbsp cayenne pepper
- 2 tbsp olive oil
- 1 cup fresh or frozen cranberries
- 1 cup red wine
- 1/4 cup cranberry juice
- 4 springs of fresh thyme or tsp dried
Instructions
- Combine ⅓ cup brown sugar and 1/4 tablespoon cayenne pepper, generously rub mixture into pork chops. Set aside. Reserve any leftover seasoning.
- In a pressure cooker, on sauté setting, add olive oil and sear pork chops in batches until browned on both sides. Remove from pot.
- Add 1 cup red wine and ¼ cup cranberry juice to pot and stir, scrapping up all the browned bits. Add any leftover seasoning mixture and stir to combine.
- Return pork chops back to the pot and add cranberries and thyme.
- Cook on high pressure for 2 minutes and let naturally release for 10 minutes. Internal temperature should be 145° F.
- Remove pork from pot and let stand for 3 minutes before cutting. Serve with remaining sauce in the pot.
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