Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20

ASIAN-STYLE PORK CHOPS AND BROCCOLI
EFFORT: A LITTLE • PRESSURE: HIGH • TIME UNDER PRESSURE: 6 OR 10 MINUTES • RELEASE: QUICK • SERVES: 4


Ingredients

1½ tablespoons toasted sesame oil

Four ½-inch-thick bone-in pork loin or rib chops (6–8 ounces each)

6 medium scallions, thinly sliced

1 teaspoon minced garlic

½ cup chicken broth

¼ cup soy sauce

2 tablespoons packed dark brown sugar

1 tablespoon rice vinegar

4 cups small broccoli florets

DIRECTIONS

1 Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add two of the chops and brown on both sides, turning once, about 4 minutes. Transfer to a plate and repeat with the remaining chops.

2 Add the scallions and garlic; cook until aromatic, about 1 minute, stirring all the while. Stir in the broth, soy sauce, brown sugar, and vinegar until the sauce begins to bubble.

3 Return the chops to the cooker, pouring in any juices from the plate and arranging the chops so that there’s little overlap.

4 Lock the lid in place. Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.

5 Use the quick-release method to bring the pot’s pressure back to normal.

6 Unlock and open the pot. Sprinkle the broccoli florets over the chops.


7 Lock the lid on the pot and set aside for 5 minutes to steam the florets.

8 Unlock and open the cooker (using the quick-release method as necessary) and serve the chops and broccoli with the pan sauce ladled on top.

TESTERS’ NOTES • Even in a wok, you can’t stir-fry whole pork chops. Too bad, because they take well to Asian flavors. Here’s a terrific compromise: a braise that tastes like a stir-fry. • The broccoli will still be crisp, even after steaming for a bit. If you like it a bit softer, bring the pot back to high pressure after you add the florets, then immediately turn off the heat or unplug the machine and let the pressure in the pot fall back to normal pressure naturally, about 5 minutes. • Rice vinegar comes in two forms: unseasoned (unsweetened) and seasoned (with sugar or even corn syrup). Only the former is called for in this book. Look for it among the vinegars at the supermarket or in the international aisle with the Chinese condiments. (You can substitute ½ tablespoon white wine vinegar and ½ tablespoon broth if necessary.) • For some heat in the dish, add up to ½ teaspoon red pepper flakes with the broth.

Serve It Up! You’ll need rice—and lots of it!